Nabe (Yosenabe) Recipe

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Rasa Malaysia


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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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