Yosenabe

Namiko Hirasawa Chen describes yosenabe as a flexible Japanese hot pot. This selected preparation brings chicken tenders, Manila clams, shrimp, sablefish, tofu, three mushrooms and cut vegetables together in seasoned dashi.

The referenced clam-cleaning method uses a separate kosher-salt-and-water bath, which is discarded, followed by brushing under cold running water. Shrimp are deveined, chicken tendons removed and fish fillets cut in half.

Prepared Awase dashi combines with the selected sake, mirin, light-coloured soy sauce and kosher salt. Napa leaves are rinsed and cut, while carrot is peeled into ribbons and the remaining vegetables, mushrooms and tofu arranged on platters.

At the table, ingredients occupy sections of the pot and cook in batches. Tender leafy vegetables can be lifted out earlier, and water replenishes the same broth if its level drops.

The cooked food is enjoyed hot from its flavourful broth. Chopped scallion, freeze-dried yuzu zest and seven-spice are optional garnishes; the author serves this version directly without a separate dipping sauce.