Yose Nabe with Scallops, Shrimp, and Seasonal Vegetables

A classic Japanese 'everything in' hot pot, featuring fresh seafood, chicken, and a variety of seasonal vegetables simmered in a flavorful broth.

Prep Time

20 minutes

Total Time

45 minutes

Calories

550

Level

Medium

Yields

4 servings

Cost

£11.05

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

2mediumChicken Thighs(Boneless, skinless, cut into bite-sized pieces)

£2.50

12largeScallops(Fresh, patted dry)

£18.00

12largeShrimp(Peeled and deveined)

£7.50

8ouncesShiitake Mushrooms(Stems removed, sliced)

£4.00

4ouncesEnoki Mushrooms(Trimmed at the base)

£2.50

5ouncesSpinach(Fresh, washed)

£1.20

0.3mediumNapa Cabbage(Chopped)

£0.75

1mediumCarrots(Sliced into thin rounds)

£0.20

1blockTofu(Firm or silken, cut into cubes)

£1.80

6cupsDashi Broth(Homemade or store-bought)

£3.00

3tablespoonsSoy Sauce

£0.10

2tablespoonsMirin

£0.20

2tablespoonsSake(Cooking sake)

£0.30

8ouncesRice Noodles or Udon Noodles(Cooked separately according to package directions)

£1.50

2stalksGreen Onions(Chopped, for garnish)

£0.50

to tasteShichimi Togarashi (Japanese Chili Pepper)(For serving (optional))

£0.15

Total Cost

£44.20

£11.05 per serving

The Method

1
Prepare the ingredients: Chop the chicken, slice the vegetables, and prepare the seafood and tofu.
2
Combine broth ingredients: In a large pot or donabe, combine the dashi broth, soy sauce, mirin, and sake. Bring to a simmer over medium heat.
3
Arrange the ingredients: Neatly arrange the chicken, scallops, shrimp, mushrooms, spinach, napa cabbage, carrots, and tofu in the pot. Place the ingredients attractively; you can group similar ingredients together.
4
Simmer until cooked: Bring the broth back to a simmer and cook until the chicken is cooked through, the seafood is opaque, and the vegetables are tender, about 15-20 minutes. Adjust heat as needed to maintain a gentle simmer.
5
Add noodles: Add cooked rice noodles or udon noodles to the pot during the last few minutes of cooking to heat them through.
6
Serve immediately: Garnish with chopped green onions. Serve hot, allowing everyone to take portions of their choice from the pot. Offer shichimi togarashi for those who like a little spice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

550 kcal / 2301 kJ

Carbs

45g

17% of RDA

Fat

18g

26% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Feel free to substitute vegetables based on what's in season or your preferences. Other options include bok choy, chrysanthemum greens, or daikon radish.

For a richer flavor, you can add a small piece of kombu (dried kelp) to the broth while simmering. Remove the kombu before serving.

Don't overcrowd the pot. If you're making a large batch, it's better to cook in multiple batches to ensure everything cooks evenly.

Serve with individual bowls and chopsticks to make it easier to enjoy the nabe.

The broth can be saved and used for making zosui (rice porridge) the next day by adding cooked rice to the broth.

Cooking Equipment

Large Pot or Donabe (Earthenware Pot)

Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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