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Fish, East Asian

Seafood yosenabe hot pot

Seafood yosenabe is a simmered Japanese hot pot, serving 4 people in 40 minutes, rated easy, for €6.20 per serving. Cod, shrimp, clams and tofu cook together in a dashi broth seasoned with soy sauce, white wine and honey. The key is the order you add things, vegetables first, seafood last so it stays tender.

One big pot in the middle of the table, where everyone digs in for fish, shrimp, clams and tofu, that's a yosenabe that warms everybody up.

Seafood yosenabe hot pot
Total time
40 min
Difficulty
Easy
Cost per person
€6.20
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Yosenabe is a hot pot that brings everything together, fish, shrimp, clams and tofu, in a dashi broth flavored with soy sauce, white wine and a touch of honey. Napa cabbage, carrots, leeks and mushrooms add crunch and sweetness, while the seafood releases its briny flavor into the broth as it cooks. Every bite tastes a little different depending on what you scoop up.

This is a dish for a cold winter evening, when everyone wants to gather around a pot that's still steaming. It takes a bit of organizing for the clams and the chopping, but once the pot lands on the table, everyone serves themselves and the meal almost takes care of itself. It works better for older kids and adults since whole shrimp and clams can be tricky for little ones to eat.

The ingredients

4 people

Fish counter

  • Cod loin 400 g
  • Whole shrimp 8
  • Clams 500 g

Dairy

  • Firm tofu 300 g

Fruits and vegetables

  • Napa or white cabbage 300 g
  • Carrots 2
  • Button mushrooms 200 g
  • Leeks 2

Pantry

  • Instant dashi stockoften in the pantry 2 tsp
  • Soy sauceoften in the pantry 3 tbsp
  • Dry white wineoften in the pantry 10 cl
  • Honeyoften in the pantry 1 tbsp

Allergens Fish, Shellfish, Mollusks, Soy, Gluten

The step by step recipe

  1. Let the clams purge in salted water while you prep the vegetables.

    A bit of coarse salt in the water encourages them to spit out any sand.

  2. Cut the cabbage, carrots, mushrooms and leeks into large pieces, the tofu into cubes and the fish into large chunks.

    Keep the pieces nice and chunky, they need to hold together in the broth.

  3. Bring 1.2 liters of water to a simmer with the dashi, soy sauce, wine and honey in a large pot. 5 min

    Taste the broth before adding anything to it, it should taste bold and clear.

  4. Add the carrots, cabbage and leeks first and cook for ten minutes, then add the mushrooms and tofu. 12 min

    Thinly sliced carrots cook faster than the cabbage.

  5. Add the fish, shrimp and clams, cover and cook until the shells open. 6 min

    Discard any clams that stay closed.

  6. Ladle into large bowls along with the broth.

    Save the broth to cook noodles or rice in afterward, a classic Japanese finish.

Our tips to get it right

  • Pick clams that are tightly closed with no odor, and let them soak in salted water for at least thirty minutes to purge the sand.
  • Cut the vegetables into similarly sized pieces so they cook evenly, and slice the carrots thin since they take longer to soften than the cabbage.
  • Don't let the broth boil hard once the seafood goes in, a gentle simmer is enough to cook it without turning it rubbery.

The variations

  • Swap the cod for salmon or monkfish if you prefer a firmer flesh that holds up well during cooking.
  • For a seafood free version, double the tofu and add shiitake mushrooms, the dashi broth stays just as flavorful.
  • For a faster meal, use frozen peeled shrimp and pre cleaned clams, you'll save a good twenty minutes of prep.

What to serve it with

  • Steamed rice or udon noodles
  • Hot green tea
  • Japanese pickled vegetables

Storage

The broth and vegetables keep for 2 days in the fridge in a sealed container, but it's best to eat the seafood the same day. Reheat gently over low heat without boiling, so the fish and shrimp don't turn rubbery. Freezing isn't recommended because of the seafood and clams.

Questions about this dish

Can you make yosenabe ahead of time?

You can make the broth and chop all the vegetables ahead, then keep them separately in the fridge. Add the fish, shrimp and clams only right before serving so they stay tender.

What if I don't have instant dashi?

You can swap it for a light vegetable broth with a piece of kombu seaweed if you have some. The flavor will be a bit milder but the recipe still works.

How do you know when the clams are done?

Clams open on their own once they're cooked, that's the sign they're ready. Any that stay closed after cooking should be thrown away, they aren't safe to eat.

Can you use other seafood?

Yes, mussels, scallops or squid all work well in this broth. Add them last, just like the shrimp and clams, so they don't turn rubbery.

How long does it take to make a seafood yosenabe hot pot?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a seafood yosenabe hot pot?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a seafood yosenabe hot pot cost?

About €6.20 per serving, or €24.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, mollusks, soy, gluten. Always check the labels of the products you buy.

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