Yosenabe (Japanese Hot Pot)

Step 1

Boil Chinese cabbage in a large pot for about 8-10 minutes or until the thickest part of the stem becomes tender. Transfer the leaves from the pot to a strainer and drain.

Step 2

Using the same pot and water used for Chinese cabbage, blanch spinach for a minute until the colour of the leaves become bright green colour. Drain in a strainer and run cold water over the spinach to quickly cool it down so that it is no longer warm.

Step 3

Hold the bunch of Chinese cabbage vertically and squeeze out excess water. Do the same for the spinach.

Step 4

(Please see the photo steps below the recipe for the remaining steps below) Place a bamboo sushi mat (if you have one) or two layers of baking sheets made into a square with the width of the baking sheet on the cutting board.

Step 5

One leaf at a time, Chinese cabbage leaves need to be placed horizontally with the inside of the leaves facing up, slightly overlapping each other.

Step 6

Starting from the end closest to you, place a Chinese cabbage leaf on the mat/paper.

Step 7

Place a second leaf wrong way around so that the root end of the leaf is placed next to the tip of the leaf of the first cabbage leaf. Make sure that two leaves overlap slightly for continuity.

Step 8

The 3rd leaf will now be placed in the same direction as the first leaf. Repeat with two more leaves.

Step 9

Take half of the boiled spinach leaves and place them horizontally on your end of the Chinese cabbage, leaving a 1cm (3/8”) gap.

Step 10

Starting from your end of the mat or baking paper, pick up the end of the mat/paper using both hands and start rolling the cabbage slowly using the mat/paper to support. Place the middle fingers and the index fingers onto the vegetables to secure them when rolling.

Step 11

Once the mat/paper goes over the rolled part of Chinese cabbage (be this time, Chinese cabbage covered the spinach (see the 3rd photo in the photo steps), move one hand to the outside of mat/paper to support the roll while pulling the mat/paper forward using the other hand.

Step 12

When completely rolled, squeeze the roll while the mat/paper is still on the roll so that excess water will be removed while keeping the log shape (excess water will make the soup stock thinner). If you tilt the roll vertically, water drains better.

Step 13

Repeat and make one more log. Cut the log into roughly 4cm (1 1/2") disks.

Step 14

Mix the Stock Ingredients together in a bowl or a jar.

Step 15

Group each ingredient together and place them in a wide shallow pot. I always place prawns and shells in the centre for dramatic effect when cooked.

Step 16

Pour the soup stock into the pot and heat over high heat with a lid on. Once it has started boiling, turn it down to medium low heat to simmer for about 5-8 minutes until all ingredients are cooked through.

Step 17

Serve immediately.

Step 18

Place ingredients on a large plate, grouping each ingredient together, accompanied by a pair of long chopsticks or tongs to pick up the ingredients (particularly seafood and met) and drop them into the pot.

Step 19

Add the soup stock into a pot and place it on a portable cook top. Bring it to a boil.

Step 20

Let each individual pick the ingredients of their choice and cook in the pot or let someone pick some ingredients and cook them in the pot for the others. You may need to adjust the heat depending on how full/empty the pot is.

Step 21

You will need a ladle or a large spoon to pick up delicate ingredients and soup from the pot as well as small bowls for individuals.

Step 22

Using individual’s chopsticks or a ladle/spoon, take food from the pot into an individual bowl. Add some soup stock with a ladle/spoon to the bowl.

Step 23

Add a dash of shichimi togarashi to the bowl, if you are using it.