Nabe (Yosenabe/Japanese Hot Pot)
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Rasa Malaysia · by Bee Yinn Low★ 5.0 (4)

Nabe (Yosenabe/Japanese Hot Pot)

NUTRITION · PER SERVING30M COOK
CAL 62%·PRO 100%
CARBS 29G9% OF CAL
5G FIBER15G OTHER8G TOTAL SUGAR
FAT 10G7% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Japanese hot pot with chicken, seafood, tofu, and vegetables simmered in dashi broth. A communal, interactive meal where diners cook at the table.

mainjapanesesoupchickenshellfishfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 8 cups water
  • 2 pieces kombu (6 x 6-inch (15cm x 15cm))
  • 1 1/2 oz (45g) dried shaved bonito
  • 4 cups dashi
  • 1/4 cup mirin
  • 2 tablespoons soy sauce
  • 1 chicken leg and thigh (boned, skinned, and cut into bite-size pieces)
  • 1/2 lb (250g) napa cabbage (sliced)
  • 1 oz (30g) harusame (or cellophane noodles, soaked in water for 15 minutes)
  • 1/2 package firm tofu (cut into 4 pieces)
  • 4 clams
  • 4 head-on shrimp
  • 4 large scallops
  • 1/2 lb (250g) red snapper (or sea bass fillet, cut into 1-inch (2.5cm) slices)
  • 1 negi (sliced on an angle into 2-inch (5cm) pieces)
  • 1 bunch spinach (rinsed and cut into 2-inch (5cm) bundle)
  • 3 oz (90g) fresh shiitake mushrooms (or enoki mushrooms or oyster mushrooms)
  • 1/2 medium carrot (peeled and cut into 2-inch (5cm) pieces, then thinly sliced lengthwise)
PREP
20M
SODIUM
6268MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.