Ingredients

200g chicken thighs (cut into bite-sized pieces); 200g firm tofu (cut into cubes); 100g napa cabbage (cut into chunks); 100g enoki mushrooms; 1 carrot (sliced); 1 leek or spring onion (sliced); 8 shrimps; 8 clams; 1.5 cups of dashi soup stock; 4 tbsp of soy sauce; 3 tbsp of sake; 2 tbsp of mirin; steamed rice for serving.

Preparation and Cooking

• Organize the chicken, tofu, vegetables and seafood in a donabe (or lidded clay pot).
• Combine dashi, soy sauce, sake, and mirin in a bowl to create the broth. Pour this over the ingredients. Cover the donabe and put it in the wood-fired oven and gradually raise the temperature, cooking at 180-200^oC for 20-30 minutes. With a clay pot, you can extend cooking to about 40 minutes.
• Note that when using a donabe in a wood-fired oven, avoid rapid temperature shifts. Pre-heating might be required, starting in Area E and progressively moving to Area E. In slow cooking mode (Area G), this process may be skipped.
• Serve the Yosenabe hot, directly from the donabe, alongside steamed rice.

Hints and Comments

• “Yosenabe” is a type of “nabemono” that is Japanese one-pot dish usually served in the winter. The term “yose” means “putting together”, and “nabe” refers to the pot. A common terminology is also related to a dish that “anything goes in”. It is also traditionally cooked and served at the dining table over a portable burner.
• A donabe is a Japanese cooking vessel made of clay. It is an unglazed clay pot with thick walls, which is porous, takes time to build up heat then cools down slowly.
• Different types of meat, seafood, tofu and vegetables may be added or substituted.