Yosenabe (寄せ鍋) is one of Japan's most popular and versatile nabemono (hot pot) dishes. The name Yosenabe means "mixed pot" or "gathered ingredients," reflecting its flexible nature. This comforting meal combines a variety of seafood, meats, tofu, mushrooms, and seasonal vegetables simmered in a delicate dashi broth. Perfect for family dinners and social gatherings, Yosenabe is especially enjoyed during the cooler months.

Every household in Japan has its own version of Yosenabe, making it a customizable dish that celebrates fresh, seasonal ingredients.

What Is Yosenabe?

Yosenabe is a communal hot pot where an assortment of ingredients is gently cooked in a light broth made from dashi, soy sauce, sake, and mirin. Unlike hot pots with strict ingredient lists, Yosenabe encourages creativity by combining different proteins and vegetables in a single pot.

Once the main ingredients have been enjoyed, the remaining broth is often used to cook udon, ramen, or rice, creating a flavorful final course.

Ingredients

For the Broth

  • 8 cups dashi stock
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 teaspoon salt

Seafood

  • 200 g shrimp, peeled
  • 200 g salmon, cut into cubes
  • 200 g white fish fillets
  • 150 g scallops
  • 150 g squid rings

Meat

  • 200 g thinly sliced chicken thighs

Vegetables

  • 4 cups napa cabbage, chopped
  • 200 g firm tofu, cubed
  • 150 g shiitake mushrooms
  • 150 g enoki mushrooms
  • 1 carrot, sliced
  • 1 bunch spinach or chrysanthemum greens (shungiku)
  • 150 g daikon radish, sliced
  • 1 bunch green onions

Optional Ingredients

  • Fish cakes (chikuwa or kamaboko)
  • Konjac (konnyaku)
  • Mochi kinchaku
  • Bean sprouts

For the Final Course

  • Udon noodles
  • Ramen noodles
  • Cooked Japanese rice

Garnishes

  • Ponzu sauce
  • Sesame dipping sauce (Goma Dare)
  • Grated daikon
  • Chopped green onions
  • Shichimi togarashi
  • Yuzu zest

Kitchen Equipment

  • Japanese hot pot or Dutch oven
  • Portable tabletop burner (optional)
  • Ladle
  • Cutting board
  • Sharp knife
  • Serving bowls

Step 1: Prepare the Ingredients

Wash and cut all vegetables into bite-sized pieces.

Cut the seafood and chicken into uniform portions.

Cube the tofu.

Arrange all ingredients neatly on a large serving platter.

Step 2: Prepare the Broth

In a large hot pot, combine:

  • Dashi stock
  • Soy sauce
  • Mirin
  • Sake
  • Salt

Bring the broth to a gentle simmer.

Step 3: Add the Firm Ingredients

Place into the simmering broth:

  • Daikon
  • Carrots
  • Chicken
  • Shiitake mushrooms

Cook for about 10–12 minutes until the chicken is fully cooked and the vegetables begin to soften.

Step 4: Add the Remaining Ingredients

Add:

  • Seafood
  • Tofu
  • Napa cabbage
  • Enoki mushrooms
  • Spinach or shungiku
  • Green onions
  • Optional fish cakes and konjac

Continue simmering for 5–8 minutes, or until the seafood is just cooked and the vegetables are tender.

Avoid overcooking the seafood to preserve its delicate texture.

Step 5: Serve

Ladle the broth and a variety of ingredients into individual bowls.

Serve with ponzu sauce or sesame dipping sauce on the side.

Garnish with grated daikon, chopped green onions, yuzu zest, or a sprinkle of shichimi togarashi.

Step 6: Finish the Meal

After the main ingredients have been enjoyed, add:

  • Udon noodles
  • Ramen noodles
  • Or cooked rice

Simmer until heated through and serve as the final course, allowing the noodles or rice to absorb the rich broth.

Serving Suggestions

Yosenabe pairs perfectly with:

  • Steamed Japanese rice
  • Pickled vegetables (Tsukemono)
  • Edamame
  • Spinach with sesame dressing (Goma-ae)
  • Japanese potato salad
  • Green tea

It also pairs beautifully with warm sake during the winter season.

Tips for Perfect Yosenabe

  • Use homemade dashi for the richest umami flavor.
  • Add ingredients in stages based on their cooking times.
  • Do not overcook seafood, as it can become tough.
  • Keep the broth at a gentle simmer rather than a rolling boil.
  • Use fresh, seasonal vegetables whenever possible.
  • Save the broth for noodles or rice to enjoy every bit of its flavor.

Flavor Variations

Seafood Yosenabe

Feature shrimp, scallops, clams, mussels, salmon, and squid for a seafood-rich hot pot.

Chicken Yosenabe

Use chicken thighs and chicken meatballs with plenty of vegetables.

Beef Yosenabe

Add thinly sliced beef for a richer, heartier version.

Miso Yosenabe

Stir white or red miso into the broth for extra depth and richness.

Vegetarian Yosenabe

Use kombu and shiitake mushroom dashi with tofu, mushrooms, napa cabbage, carrots, daikon, spinach, and konjac.

Storage

Store leftover Yosenabe and broth together in an airtight container in the refrigerator for up to 2 days.

Reheat gently over medium-low heat until thoroughly warmed.

The broth often becomes even more flavorful the next day.

Freeze the broth separately for up to 2 months, although tofu and some vegetables may change texture after thawing.

Nutritional Information (Per Serving)

  • Calories: 390 kcal
  • Protein: 32 g
  • Carbohydrates: 18 g
  • Fat: 18 g
  • Fiber: 5 g
  • Sodium: 890 mg

Why You'll Love This Recipe

  • Authentic Japanese mixed hot pot with endless customization options
  • Rich, light dashi broth filled with natural umami
  • Packed with seafood, meat, tofu, and fresh vegetables
  • Perfect for family dinners, parties, and winter gatherings
  • Easy to adapt using seasonal ingredients
  • Delicious broth that can be enjoyed with noodles or rice at the end of the meal

Yosenabe is a true celebration of Japanese communal dining, bringing together an assortment of fresh ingredients in a delicate, flavorful broth. Whether shared with family on a cold evening or served at a festive gathering, this traditional hot pot captures the warmth, hospitality, and seasonal beauty that define Japanese cuisine.