Mixed Seafood Hot Pot (Yosenabe)
By Debra Samuels, My Japanese Table
Reprinted with the express permission of Tuttle Publishing.
The word “oshare” usually refers to someone who is fashionably dressed, but I have also heard it exclaimed over a particularly gorgeous display of food. For me, there is nothing more “oshare” than this Mixed Seafood Hot Pot. This is a one-pot wonder, mixing seafood, chicken, tofu, glass noodles, and vegetables. Once the preparation is done, you are home free — the cooking happens at your table (or stovetop). Fish fillets with the skin on helps the fish hold its shape. Whole clams, succulent scallops, and giant shrimp give the broth a briny undertone, and the tofu and glass noodles absorb the flavors from the stock. A communal earthenware pot is set in the middle of a table alongside the beautifully displayed platter of raw ingredients. A citrusy soy sauce with a generous dollop of grated daikon sprinkled with red pepper flakes sits in individual bowls for dipping. Diners leisurely make their way through the platter, replacing whatever has been removed from the pot. This communal style of eating around a hot pot on a tabletop burner is a favorite way to entertain or gather around the table. I use a deep two-handled stainless steel electric skillet that looks beautiful and does a great job. At the end of the meal, thick, chewy udon noodles are added to the tasty broth and served hot. This is served in soup bowls.
Prep Time: 40 minutes
Cooking Time: 40 minutes
6 cups (1.5 liters) water
One 3 in (7.5 cm) kelp (kombu)
4 chicken drumsticks
¾ lb (350 g) salmon ﬁllet, skin on
¾ lb (350 g) white ﬂesh ﬁsh, skin on one side (red snapper, halibut, or cod)
8 hard shell clams (little necks or cherrystones)
8 fresh shiitake mushrooms
1 block ﬁrm tofu 14-16 oz (500 g), drained and cut into 8 pieces
1 large carrot, peeled and sliced on the diagonal into 2 by ¼-inch pieces (5 cm by 6 mm)
One half medium Chinese (Napa) cabbage, (12 oz/350 g) cut into 3 in pieces (7.5 cm)
1 bundle enoki mushrooms, trimmed and separated into small bunches
2 leeks, cleaned and sliced, on the diagonal into 8 pieces
3 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon sake
12 extra large shrimp, deveined and peeled with tail-on
8 sea scallops
4 green onions (scallions), sliced into 4 pieces
4 oz (125 g) harusame (potato starch) noodles (or rice stick noodles)
8 oz (250 g) cooked udon noodles can be simmered in rich broth at the end of the meal.
½ cup (125 ml) soy sauce
2 tablespoons lemon juice
Mix together and serve in a small pitcher.
8 oz (250 g) daikon radish, peeled
Japanese red pepper powder (toga-rashi)
Grate the daikon on the smallest holes of a box grater to get a slushy mixture. Serve in individual bowls. Sprinkle on the red pepper powder for an added kick.
1 Put the water and kelp in a large, deep electric skillet, or stovetop casserole and let sit at room temperature for 30 minutes. Remove the kelp and set aside.
2 Add the chicken drumsticks to the kombu stock. Bring to a boil and skim the foam from the surface of the stock. Reduce the heat and simmer for 10 minutes. Continue to skim the foam from the broth until completely clear. Remove the chicken and set aside. Turn oﬀ the stock.
3 Cut each of the ﬁllets into 6 pieces. Set on a serving platter.
4 Rinse the clams and soak in water for 10 minutes. Drain and set on a platter with the other ingredients.
5 Remove the stems from the shiitake mushrooms and wipe the tops with a wet paper towel. Incise an X on the mushroom cap. Set on the platter.
6 Add the tofu, carrots, cabbage, enoki, leeks, and green onions to the arrangement.
7 Follow the instructions to reconstitute the potato starch noodles. Drain and add to the platter. Your beautiful display is done.
8 Add the soy sauce, mirin and sake to the prepared chicken and seaweed stock and bring to a boil. Lay the chicken, bone ends toward the center, to the hot stock. Add half of the ﬁsh, shrimp, scallops, vegetables, and clear noodles, in their clusters to the pot but alternating the groups. Set 4 clams, bottom side down, around the dish and tucked in among the ingredients. Cover and reduce to a simmer. Cook for 3 minutes or until the clams open. Remove the cover and cook for another minute.
9 Each diner helps themselves to the ﬁsh and vegetables. Everyone pours a little of the dipping sauce into a separate small bowl. Add a spoonful of the spicy daikon mixture and begin dipping the cooked food into the sauce.
10 Bring the stock back to a simmer. And repeat until all the ingredients have been used.