Yosenabe

Method

1. 1 Soak the clams in diluted salt water for 30 minutes to remove all the sand.
2. 2 Cut the fish fillets into bite-sized pieces, remove the shrimp vein, and chop the chicken into small pieces.
3. 3 Make the broth for the hot pot by simmering dashi with soy sauce, mirin, and sake.
4. 4 Add the chicken and carrots and cook for 8 minutes until almost done.
5. 5 Arrange the fish, shrimp, clams, tofu, Chinese cabbage, and mushrooms in the pot and cook for another 6 minutes.
6. 6 Sprinkle with chopped green onions and eat hot right at the table.

With an appliance

• Microwave 29 min

  Replace step 4: microwave the chicken and carrots in a microwave-safe pot at 800W for 6 minutes; reduce this by about 2 minutes and do not monitor the heat. Add the seafood in step 5 later, and microwave for another 4 minutes to prevent it from becoming tough.