Yosenabe (Mixed Seafood and Vegetable Hot Pot)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g raw king prawns, peeled and deveined
- 300 g cod fillets
- 200 g king scallops
- 2 leeks, sliced
- 150 g shiitake mushrooms, sliced
- 150 g mooli (daikon radish)
- 2 tsp dashi stock powder
- 3 tbsp soy sauce
- 2 tbsp mirin
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 40.5 g
- Carbohydrate
- 69.9 g
- of which sugars
- 7 g
- Fat
- 2.4 g
- of which saturates
- 0.5 g
- Fibre
- 4.3 g
- Salt
- 3.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Peel and slice the mooli into half-moons.
- 3
Whisk the dashi stock powder into 1 litre water in a wide pan, add the soy sauce and mirin and bring to a simmer.
- 4
Add the leeks, mooli and shiitake and simmer for 6-7 minutes until starting to soften.
- 5
Cut the cod into thick chunks and add to the pan with the scallops and prawns.
- 6
Simmer gently for 4-5 minutes until the prawns are pink and curled, the scallops are just firm and the cod flakes easily and is opaque all the way through.
- 7
Ladle the hot pot into bowls and serve with the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.