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Nabe (Yosenabe/Japanese Hot Pot)

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Nabe (Yosenabe/Japanese Hot Pot)

Ingredients

  • 8 cups water
  • 2 (6-inch) pieces kombu
  • 1 1/2 oz. dried, shaved bonito
  • 4 cups dashi
  • 1/2 cup mirin
  • 1/2 cup usukushi soy sauce (light soy sauce)
  • 1 chicken leg and thigh, boned, skinned, and cut into bite-size pieces
  • 1/2 lb. napa cabbage, sliced
  • 1 oz. harusame (cellophane noodles), soaked in water for 15 minutes
  • 1/2 package (1/2 lb.) firm tofu, cut into 4 pieces
  • 4 clams
  • 4 head-on shrimp
  • 4 large scallops
  • 1/2 lb. red snapper or sea bass fillet, cut into 1-inch slices
  • 1 negi, sliced on an angle into 2-inch pieces
  • 1 bunch spinach, rinsed and cut into 2-inch bundle
  • 3 oz. fresh shiitake mushrooms or enoki mushrooms or oyster mushrooms
  • 1/2 medium carrot, peeled and cut into 2-inch pieces, then thinly sliced lengthwise
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Published 2014-09-09 13:13:54 (2 years ago).

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