Yose Nabe is a simple hot pot dish. The ingredients are flexible, but the first four are basically required in some measure. If you can master that measure you will be a long way towards cooking most Japanese foods! These kind of nabe, or hot pot, dishes are popular in fall and winter, but you can of course eat them whenever you like. This kind of food is generally a social affair, with the pot being placed in the middle of the table to boil. Lots of fun if you do it with the right people. “Nabe party” is a common destination for ladies in Japan, who enjoy time with their friends and perhaps a beer or two. Good fun. If you are interested in trying this delicous meal, You could either go here, a Nabe Shop near Sakae, or you can try it at home with this recipe.
3 1/2 cup dashi (fish stock) soup
4 Tbsp sake
2 Tbsp soy sauce
2 Tbsp mirin
1 tsp salt
4 or 8 hard shell clams, cleaned and sand expelled
2 salmon steaks, or salmon fillets, cut into 2 inch lengths and bones removed
1/4 head hakusai (Chinese cabbage), washed and cut into 2-3 inch lengths
1 negi, leek, rinsed and cut diagonally
1 carrot, peeled and cut into 1/4 inch thick rounds
8 shiitake mushrooms, stem removed
1 enoki mushrooms, trimmed
1 shungiku (chrysanthemum greens), washed and cut into 2-3 inch lengths *optional
Make the dashi in a nabe or handy large pot. Heat the soup and bring to a boil.
Season with sake, soy sauce, mirin, and salt.
Turn down the heat to low.
Add salmon and clams (meat) first.
Add other ingredients and simmer until softened.
*makes 4 servings