EASY SEAFOOD, CHICKEN AND VEGETABLE
THIS DISH, CALLED YOSE NABE, IS COOKED AND EATEN AT THE TABLE,
TRADITIONALLY USING A CLAY POT. YOU CAN USE A FLAMEPROOF CASSEROLE AND
WILL NEED A PORTABLE TABLE-TOP STOVE.
225g/8oz salmon fillet, scaled and cut
into 5cm/2in thick steaks with bones
225g/8oz white fish (sea bream, cod,
plaice or haddock), cleaned and scaled then chopped into 4 chunks
300g/11oz chicken thighs, cut into large
bite size chunks with bones
4 hakusai leaves, base part trimmed
1 large carrot, cut into 5mm/1/4in thick
rounds or flower shapes
8 fresh shiitake mushrooms, stalks
removed, or 150g/5oz oyster mushrooms, base trimmed
2 thin leeks, washed and cut diagonally
into 5cm/2in lengths
285g/101/4oz packet tofu block, drained
and cut into 16 cubes
For the hot-pot liquid
12 x 6cm/41/2 x 21/2in dashi-konbu
1.2 liters/2 pints/5 cups water
120ml/411 oz/1/2 cup sake
For the condiments
90g/31hoz daikon, peeled
1 dried chili, halved and seeded
1 lemon, cut into 16 wedges
4 spring onions (scallions), chopped
2 x 5g/1/8oz packets kezuri-bushi
1 bottle shoyu
Arrange the various prepared fish and
chicken on a large serving platter.
Boil plenty of water in a large pan and
cook the hakusai for 3 minutes. Drain in a sieve and leave to cool. Add
a pinch of salt to the water and boil the spinach for 1 minute, then
drain in a sieve under running water.
Squeeze the spinach and lay on a sushi
rolling mat, then roll it up firmly. Leave to rest, then unwrap and
take the cylinder out. Lay the hakusai leaves next to each other on the
mat. Put the cylinder in the middle and roll again firmly. Leave for 5
minutes, then unroll and cut into 5cm/2in long cylinders.
Transfer the hakusai cylinders to the
platter along with all the remaining vegetables and the tofu.
Lay the dashi-konbu on the bottom of the
clay pot or flameproof casserole. Mix the water and sake in a small
Insert a metal skewer into the cut side
of the daikon two to three times, and insert the chili pieces. Leave
for about 5 minutes, then grate finely. Drain in a fine-meshed sieve
and squeeze the liquid out. Shape the pink daikon into a mound and put
in a bowl. Put all the other condiments into small bowls.
Fill the pot or casserole with two-thirds
of the water and sake mixture. Bring to the boil, then reduce the heat.
Put the carrot, shiitake, chicken and
salmon into the pot. When the color of the meat and fish changes, add
the rest of the ingredients in batches.
Guests pour a little soy sauce into small
bowls, and squeeze in a little lemon juice, then mix with a condiment.
Pick up the food with chopsticks and dip into the sauce. Cook more
ingredients as you go, adding more water and sake as the stock reduces.
Serve this easy seafood, chicken and
vegetable hotpot immediately.