Yosenabe
From elgourmand2 9 years ago
- 30 Min to make
- Serves 4
In spite of the long ingredients list, this is a simple, easy soup. You should be able to get the dashi and mirin at your local supermarket or an oriental grocery. Also, they are both easy to make at home. The diners sit around the pot and take some of this and then some of that in their bowel as they dine. Read more In Japan, this is considered a “winter soup”. A delightful fresh flavor. See less
Ingredients
- • 4 cups dashi soup. (fish stock). shopping list
- • 4 Tbs. sake. shopping list
- • 2 Tbs. soy sauce. shopping list
- • 2 Tbs. mirin. shopping list
- • 1 tsp. salt. shopping list
- • 4 or 8 hard shell clams, cleaned and sand expelled. How many depends on size. shopping list
- • 2 salmon steaks, or salmon fillets, cut into 2 inch strips, skin and bones removed. shopping list
- • 1/4 head hakusai (Chinese cabbage), washed and cut into 2-3 inch lengths. shopping list
- • 1 leek, rinsed and cut diagonally. shopping list
- • 1 carrot, peeled and cut into 1/4 inch thick rounds. Optional. shopping list
- • 8 shiitake mushrooms, stem removed. Re-hydrated if dried. shopping list
- • 1 bunch enoki mushrooms, trimmed. shopping list
- • 1 shungiku (chrysanthemum greens), washed and cut into 2-3 inch lengths *optional. Can sub the tender tips of watercress. shopping list
How to make it
- 1. Put dashi soup stock in a donabe pot or an electric skillet. Bring to a boil. Season with sake, soy sauce, mirin, and salt.
- 2. Turn down the heat to low. Add salmon and clams in the pot first. Put other ingredients and simmer until softened and cooked through. Remove any clams that haven’t opened.
- 3. Prepare individual serving bowls for diners and have them take some simmered ingredients in there bowl as they eat.
- Serve with steamed rice, pickled veggies and tea or Saki. We had a lovely lime sorbet for desert.
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