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Yose-nabe Hot Pot

There are two ways to cook and serve nabe. Here, it is made in the kitchen and brought to the table. Another style is for diners to prepare the nabe together, cooking and sharing the meal at the table.

(per serving)

Ingredients (Serves 4)

  • 240 g / 1/2 lb. filleted alfonsino cut in 8 bite-sized pieces*1
  • 1 squid body, cleaned and skinned, 100 g / 3.5 oz.
  • 1 boneless chicken thigh with skin, 250-300 g / 1/2-2/3 lb.
  • 6 leaves hakusai napa cabbage
  • 100 g / 3.5 oz. spinach
  • 2 Japanese long onions
  • 4 fresh shiitake mushrooms
  • 150 g / 5 oz. edible chrysanthemum greens*2
  • 1 block soft tofu, 300 g / 10 oz.
  • 40 g / 1.5 oz. dried kuzu-kiri arrowroot starch noodles
  • 2,000 ml / 8 C dashi stock
  • 3 T sake
  • 3 T Kikkoman Light Color Soy Sauce
  • 2 T Kikkoman Manjo Mirin
  • 1 t salt
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 1

    Place the 8 pieces of alfonsino in a colander and gently pour boiling water over them until color changes slightly, so as to rinse off fishy aroma (see photo). Cut open the squid to flatten and cut into bite-sized pieces.

  2. 2

    Remove excess fat from the chicken and cut into bite-sized pieces. Place in a colander and gently pour boiling water over them until color changes slightly.

  3. 3

    Parboil the napa cabbage leaves and spinach and drain, squeezing out excess moisture. Cut into bite-sized pieces.*3

  4. 4

    Cut the long onions diagonally into pieces 1 cm / 0.4 in. Remove stems from the shiitake mushrooms, carve decorative cuts into the caps. Cut the chrysanthemum into pieces about 5 cm / 2 in. long. Cut the tofu into 8 pieces. Soak and boil kuzu-kiri according to package instructions and drain.

  5. 5

    Mix soup ingredients and pour into a 24 cm- / 9.4 in.- earthenware pot. Add fish and chicken; cover and bring to a boil. Add all the ingredients except for the chrysanthemum leaves, cover and cook over medium heat until done. Finally, add the chrysanthemum leaves and cook briefly. Serve portions in individual bowls.*4

  1. *1May substitute other seafood such as white fish, scallops or prawns.
  2. *2Alternatively, use mizuna (Japanese mustard greens) or watercress.
  3. *3For an attractive presentation, roll napa and spinach as pictured.
  4. *4After the nabe ingredients are eaten, enjoy the soup by making zosui rice porridge. Add 2 bowls of cooked rice (300 g / 10 oz.) to the pot and bring to a boil over medium heat. Reduce to low heat and add chopped scallion; pour 1 beaten egg over the rice and cover until egg is set to desired firmness. See Page 4 of this issue for more on this and other shime options.

Recipe by Kikkoman Corporation

Vol. 35

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