Fish

Yose nabe (Japanese seafood hotpot) is for Dinner.

Yose nabe (Japanese seafood hotpot) takes 10 minutes to prepare.

Yose nabe (Japanese seafood hotpot) takes 15 minutes to cook.

Yose nabe (Japanese seafood hotpot) makes 4 servings.

The ingredients for Yose nabe (Japanese seafood hotpot) are:

* 3 1/2 cup dashi soup
* 4 Tbsp sake
* 2 Tbsp soy sauce
* 2 Tbsp mirin
* 1 tsp salt
* 4 or 8 hard shell clams, cleaned and sand expelled
* 2 cod fish fillets, cut into 2 inch lengths
* 6 oz imitation crab meat
* 8 large shrimp
* scallops (4 large or 20 small)
* 1/2 block of tofu (around 8 oz)
* 1/4 head hakusai (Chinese cabbage), chopped into 2-3 inch lengths
* 1 negi, leek, rinsed and cut diagonally
* 1 cup snow peas
* 8 shiitake mushrooms, stemed removed
* 1 enoki mushrooms, stems trimmed
* 1 shungiku (chrysanthemum greens) *if available
* 6 oz glass (yam) noodles

Here is how you make Yose nabe (Japanese seafood hotpot):

Put dashi soup stock in a donabe pot or an electric skillet. Heat the soup and bring to a boil. Season with sake, soy sauce, mirin, and salt. Turn down the heat to low. Add fish, scallops, crab, shrimp and clams in the pot at first. Place other ingredients and simmer until softened. Have diners take cooked ingredients into individual serving bowls to eat.Number of Servings: 4Recipe submitted by SparkPeople user AMONTALV.

The nutritional information for Yose nabe (Japanese seafood hotpot) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 461.2

• Total Fat: 5.9 g
• Cholesterol: 102.8 mg
• Sodium: 1,638.1 mg
• Total Carbs: 55.1 g
• Dietary Fiber: 2.8 g
• Protein: 33.5 g

Yose nabe (Japanese seafood hotpot) is Asian cuisine.