Yosenabe (Hot Pot)

Yosenabe (Hot Pot)
40 min
4 Servings


1/4 cup
tsuyu (soup base)
3/4 cup
1/4 Tbsp
cooking mirin
1 pkg
sanukiya udon
1 cup
cabbage (chopped)
5 pieces
shrimp (shell-on)
fish fillets (cut into 1" slices)
shiitake mushrooms
1/4 cup
carrots (sliced)
oden fish cakes
5 pieces
1" tofu cubes
ponzu dipping sauce
Prep Time:
20 min
Cooking Time:
20 min
Total Time:
40 min


In your nabe (pot), create the soup base by combining the tsuyu and water together. Bring the liquid to a boil. Then carefully place mirin, udon, cabbage, shrimp, fish, shiitake, carrots, oden and tofu in the pot, lower heat to low, and simmer for 5 to 7 minutes covered. Serve in small bowl with desired amount ponzu dipping sauce on the side.