Go Back
+ servings

Nabe Recipe (Yosenabe)

Nabe or nabemono is Japanese hot pot. This is a classic Yosenabe recipe made of chicken, seafood, tofu, vegetables in dashi broth.

Course Main Course
Cuisine Japanese
Keyword Nabe (Yosenabe)
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 367 kcal



  • 8 cups water
  • 2 pieces 6 x 6-inch kombu
  • 1 1/2 oz. dried shaved bonito


  • 4 cups dashi
  • 1/4 cup mirin
  • 2 tablespoons 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 firm tofu, cut into 4 pieces (1/2 lb)
  • 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



  1. Add the water and the kombu to a stock pot and let it steep for 30 minutes.

  2. Place the stockpot over medium heat and bring it to a boil. Remove the kombu and add the bonito and stir it once to mix in. As soon as the liquid boils again, decrease the heat to low and simmer for 5 minutes. Remove any scum that appears on the surface.

  3. Turn off the heat and let the liquid steep for 15 minutes. Strain it through a fine sieve or cheesecloth. Don't squeeze the bonito flakes because it would make the dashi cloudy. Discard the bonito flakes after use.


  1. Prepare the broth by combining the dashi, mirin, and soy sauce. Set aside.

  2. Place the cabbage on the bottom of the nabe pot. On top of the cabbage, add the harusame, tofu, clams, shrimp, scallops, red snapper, chicken, negi, spinach, mushrooms, and carrot, arranging each ingredient in a neat order. Pour the broth over, cover the hot pot and bring it to boil over high heat until cooked.

  3. Transfer the hot pot to the dining table and serve immediately.

Nutrition Facts
Nabe Recipe (Yosenabe)
Amount Per Serving (4 people)
Calories 367 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 77mg26%
Sodium 2871mg125%
Potassium 936mg27%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 10g11%
Protein 42g84%
Vitamin A 1574IU31%
Vitamin C 17mg21%
Calcium 232mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.