Japanese Mixed Hot Pot (Yosenabe)
寄せ鍋 YosenabeSay it: yo-seh-NAH-beh
Yosenabe is a comforting Japanese hot pot where an assortment of seafood, chicken, and seasonal vegetables are gently simmered together in a light dashi broth. Eaten nationwide especially during cold months, it is a communal dish cooked at the table so everyone can enjoy the ingredients as they become perfectly tender. The broth starts delicate and gradually becomes richer as the ingredients release their flavors, creating a satisfying, umami-packed meal that feels both healthy and indulgent.
Japanese Mixed Hot Pot (Yosenabe)
寄せ鍋, Yosenabe
Pronounced yo-seh-NAH-beh
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Prepare the broth. In a large shallow pot or donabe, combine the dashi stock, soy sauce, mirin, sake, and salt. Bring to a gentle simmer over medium heat.
Arrange the ingredients. Neatly place the napa cabbage, mushrooms, carrot, leek, and tofu in separate sections around the pot, leaving space in the center for the proteins.
Add the chicken. Place the chicken pieces in the simmering broth first and cook for 3-4 minutes until they begin to turn opaque.
Add seafood. Gently add the fish pieces and shrimp. Simmer for another 4-5 minutes until the fish is just cooked through and the shrimp turn pink.
Add leafy greens. Scatter the mizuna or watercress over the top and let it wilt for 30-60 seconds.
Serve at the table. Keep the pot at a low simmer. Guests serve themselves directly from the pot into individual bowls, adding more ingredients as needed while the broth continues to simmer.
Enjoy the broth. After most of the ingredients are eaten, ladle the enriched broth into bowls or serve over cooked udon noodles if desired.
Regional variants
Regional versions may include local seafood such as scallops, clams, or salmon. Some families finish the remaining broth by adding cooked rice or udon noodles to make a porridge-like dish called zosui.
Cook's notes
- Use a portable tabletop burner so the pot can simmer gently throughout the meal.
- Add ingredients in stages—firmer vegetables and chicken first, delicate seafood and greens last—to preserve their texture and flavor.
- Taste the broth toward the end and adjust seasoning with a little more soy sauce or salt if needed.
Serve with
Steamed rice, ponzu sauce for dipping, and yuzu kosho or grated daikon.
Make ahead and storage
Prepare the dashi and cut all ingredients up to 4 hours ahead; store in the refrigerator and assemble just before cooking.
