Yosenabe Hot Pot

Total Time: 8 hrs Preparation Time: 7 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb fish fillet
• 1/2 lb boneless chicken
• 8 clams
• 8 large shrimp, peeled and de-veined
• 8 chinese black mushrooms or 8 button mushrooms
• 2 ounces harusame noodles (clear filament noodles)
• 5 ounces spinach (trim off ends, boil lightly with cabbage)
• 6 large cabbage leaves
• 4 cups dashi or 4 cups fish stock
• 7 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 tablespoon lemon juice
• 2 tablespoons rice vinegar
• 5 tablespoons soy sauce
• 2 inches konbu
• 5 tablespoons dashi or 5 tablespoons fish stock
• 2 lemon slices
• shichimi-togarashi, to taste

Recipe

• 1 cut an "x" at the top of the mushroom.
• 2 cut fish, and chicken into 1 1/2 inches squares.
• 3 soak clams in salted water for 5 to 6 hours to remove sand and rise well.
• 4 boil cabbage and spinach lightly.
• 5 put 3 cabbage leaves down on sushi mat, put par boiled spinach inside and roll.
• 6 cut into 1 1/2 inch pieces.
• 7 put dashi, soy sauce, mirin, and sake in the pot, bring to boil.
• 8 put chicken, seafood, and vegetables in the order of time required cooking time.
• 9 when cooking time is done, spoon in ingredients, into a bowl, serve with some ponzu-joyu sauce.