The last time I had one is in a karaoke bar in Osaka early this year, it was winter there and this was one of the most appropriate dishes to have. The easy preparation during cold lazy season and the hot savoury soup combined with light seafood is so pleasant for your senses specially your tummy. Several months later we are in the winter season here in New Zealand basically the total opposite of Japan, and yes you guess it right it’s time to make some Yosenabe, there can’t be no perfect time than this.
Before we go on to our dish let me tell you some information about Yosenabe. Did you know that Yosenabe is a type of Nabemono? There are two main types of Nabemono, the lightly flavoured and strongly flavoured ones, Yosenabe is classified as the latter similar to the likes of sukiyaki and oden. These types nabemono are usually consumed without tare (dipping sauce) unlike the lightly flavoured nabemono like yudōfu and mizutaki where it is a must to have a tare. Traditionally Yosenabe is cooked in a clay or thick cast iron pot to keep the heat when it is served in the dining table.
Yosenabe is a combination of two words “Yose” which means “putting together” and “Nabe” for “cooking pot”, and these is what constitutes the dish where any thin like meat, seafood, tofu and vegetables are cooked together in a pot. Yosenabe base stock is usually flavoured with miso and/or soy sauce. Today what we will be using is the miso version mixed with dashi, we will also be using seafood like the ones we had in Osaka.
- Prepare your broth by combining dashi, miso, light soy sauce and mirin in a large container.
- In an earthenware pot neatly arrange shrimps, salmon, surimi, tofu, shiitake mushrooms, Napa cabbage and spring onions.
- Pour broth over, cover the pot and bring it to a gentle boil and cook for 10 minutes.
- Serve it in the hot pot while hot.