Rainy Summer Sunday = Chicken, Seafood, and Vegetable Yosenabe
I love soups and stews. On this rainy summer Sunday, the day after my husband got back from a trip to Japan, I decided to make a yosenabe hot pot for dinner. Before he left, he asked me what I wanted from Japan. I usually ask for foodstuff and this time was no different. I requested dashi stock powder.
More accurately, I requested the Kayanoya Yakiago (dried flying fish) dashi that I am familiar with but he also brought for me a Tennen Yakiago dashi to try.
Tonight, I used the Tennen dashi as the base of the yosenabe hot pot that I made for dinner. KTA has a recipe on their website for yosenabe. (https://www.ktasuperstores.com/recipes/yosenabe-hot-pot ) The seasoning I am using for tonight’s yosenabe soup broth is slightly different than the KTA one. I added about 2 Tablespoons each of mirin, shoyu, and sake to the dashi-based broth. I added Chinese cabbage, shiitake, enoki, and shimeji mushrooms at that I bought at KTA. I used chopped green onions from my garden and also included onions, shrimp, chicken, and mahimahi. I usually add shirataki noodles, but remembered that I had some rice noodles in my pantry and wanted to use that up so used that instead.
For serving, I usually have a dipping sauce of ponzu with grated daikon sprinkled with shichimi pepper that I enjoy eating the yosenabe with. My husband brought home an aka (red) shiso ponzu that I also had for serving. So fun to try these new (to me) things in my kitchen.
We enjoyed this yummy hot pot. It was easy to make and I think it is kind of healthy too! Living Hilo Style.