Hot Pot Recipe
Recipe By RecipeTin Japan
One of my favourite hot pots, yosenabe is packed with seafood, chicken and vegetables. Unlike shabushabu, you dont need dipping sauces for this as yosenabe is cooked in flavoured soup. You can cook them all and serve, or let people cook piece by piece for entertainment. Cook time assumes the hot pot is cooked at once.
3.7
19 Rating -
Rate
35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Hot Pot Recipe
- 75 gram White meat fish fillets, cut into bite size pieces
- 2 Medium size prawns, deveined
- 2 Mussels, beard removed, shell cleaned
- 75 gram Chicken thigh fillets, cut into bite size pieces
- 5 Chinese cabbage leaves
- 1/4 bunch Spinach
- 25 gram Carrot, diagonally sliced into 5cm lengths
- 2.50 centimeter 2 stems of shallots, diagonally sliced into lengths
- 3 Shiitake mushrooms, stem removed
- 75 gram 1/2 pack of firm tofu, cut into 6 small blocks
- 75 gram 1/2 pack of knotted shirataki, rinsed and drained
- 300 milliliter Dashi stock
- 20 milliliter Light soy sauce
- 1/2 tablespoon Sake
- 1/4 tablespoon Mirin
- As required Shichimi togarashi
Nutrition
value
value
674
calories per serving
15 g Fat34 g Protein95 g Carbs19 g FiberOther
Current Totals
- Fat15g
- Protein34g
- Carbs95g
- Fiber19g
MacroNutrients
- Carbs95g
- Protein34g
- Fiber19g
Fats
- Fat15g
Vitamins & Minerals
- Calcium732mg
- Iron24mg
- Vitamin A12606mcg
- Vitamin B1< 1mg
- Vitamin B21mg
- Vitamin B312mg
- Vitamin B66mg
- Vitamin B9545mcg
- Vitamin B120mcg
- Vitamin C256mg
- Vitamin E1mg
- Copper5mcg
- Magnesium338mg
- Manganese3mg
- Phosphorus641mg
- Selenium30mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By RecipeTin Japan