Nabe Yosenabe Recipe

Ingredients

• 8 cups water
• 2 (6-inch) pieces kombu
• 1 1/2 oz. dried, shaved bonito
• 4 cups dashi
• 1/2 cup mirin
• 1/2 cup usukushi soy sauce (light soy sauce)
• 1 chicken leg and thigh, boned, skinned, and cut into bite-size pieces
• 1/2 lb. napa cabbage, sliced
• 1 oz. harusame (cellophane noodles), soaked in water for 15 minutes
• 1/2 package (1/2 lb.) firm tofu, cut into 4 pieces
• 4 clams
• 4 head-on shrimp
• 4 large scallops
• 1/2 lb. red snapper or sea bass fillet, cut into 1-inch slices
• 1 negi, sliced on an angle into 2-inch pieces
• 1 bunch spinach, rinsed and cut into 2-inch bundle
• 3 oz. fresh shiitake mushrooms or enoki mushrooms or oyster mushrooms
• 1/2 medium carrot, peeled and cut into 2-inch pieces, then thinly sliced lengthwise

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