Yosenabe Recipe

Yosenabe Recipe

(Japanese Simmered Seafood and Vegetables Recipe)

500 g (1 lb) snapper or bream fillets

1 lobster tail

1 cup cooked cellophane noodles

8 cups dashi or chicken stock

2 tender carrots, sliced

small piece kombu, optional

soy sauce to taste

few young spinach leaves

6 fresh mushrooms, sliced

6 scallions, cut in bite-sized lengths

Method:

Wash fish fillets and cut into 2.5 cm (1 inch) pieces.  With a sharp cleaver cut lotster tail into slices, then cut each large slice into halves.  Drain cellophane noodles and cut into short lengths, put into a saucepan with the dashi, bring to the boil.  Reduce heat and simmer for 5 minutes before adding carrots, kombu and soy sauce.  Simmer a further 2 minutes, then add fish and lobster, spinach, mushrooms and scallions and continue to cook for 5 minutes or until everything is just done.  Serve in soup bowls accompanied by small dishes of dipping sauce as served with zaru soba.