Yosenabe

Method

1. Pour the water into a 22 cm pot (a clay donabe is ideal) and add the kombu. Leave it to soak for 30 min. The white powder on the kombu is flavour, so don't wash it off; just wipe it gently with a damp cloth if it looks dusty.

   Add in this stepWater 800 mlKombu (dried kelp) 8 g

2. Meanwhile, prepare everything. Cut the chicken into 3 cm bite-size pieces and the fish into 4 cm pieces, then pat them dry. Devein the prawns by pulling the dark vein out through the back with a toothpick. Scrub the clams by rubbing the shells together under running water. Separate the cabbage's white stems from the leaves and slice the stems on the diagonal 3 cm wide. Cut the tofu into 8 large cubes, remove the shiitake stems, and trim the root end off the enoki and pull it into small bunches. Slice the long onion on the diagonal 1 cm thick and the carrot into 5 mm rounds. Cut the greens into 5 cm lengths.

3. Set the pot on medium heat and heat for 10 min. When tiny bubbles appear around the edge, lift out the kombu before the water boils (boiled kombu turns bitter and slimy). Once the water comes to the boil, turn off the heat, scatter in the katsuobushi and leave it for 2 min until it sinks. Strain through a sieve lined with kitchen paper. Let it drip; squeezing makes the broth cloudy.

   Add in this stepKatsuobushi (bonito flakes) 10 g

   medium heat

4. Return the strained broth to the pot and season it with the sake, mirin, soy sauce and salt. Bring it up on medium-high heat, then add the slow-cooking ingredients: the chicken, carrot and cabbage stems. Lower to medium heat and simmer for 5 min, skimming off the grey foam with a ladle.

   Add in this stepSake for cooking 2 tbspMirin 1½ tbspSoy sauce 1½ tbspSalt ¼ tspBoneless chicken thigh 200 gCarrot 40 gNapa cabbage 150 g

   medium-high heat→medium heat

5. Arrange the fish, prawns, clams, tofu, shiitake, long onion, cabbage leaves and enoki in neat groups on top. Cover and cook on medium heat for 6 min, until the clams have opened, the fish is opaque white all the way through and the prawns are pink. Throw away any clams that stay shut. Lay the greens on top for the last 30 seconds, just to wilt them.

   Add in this stepWhite fish fillet (cod or similar) 160 gShell-on prawns, medium 4Clams, purged of sand 200 gFirm tofu 150 gFresh shiitake mushrooms 4Japanese long green onion (or a thin leek) 1Napa cabbage 150 gEnoki mushrooms 100 gShungiku (chrysanthemum greens) or spinach 60 g

   medium heat

6. Bring the pot to the table and keep it gently bubbling on a portable burner on low heat. Everyone helps themselves into small bowls. Lift out the fish as soon as it is cooked, because it breaks up if it boils too long, and top up the broth with a little hot water if it reduces.

   low heat

7. When the pot is nearly empty, skim off the fat and foam. Rinse the rice in a sieve under cold water to remove the starch, add it to the remaining broth and simmer on medium-high heat for 3 min; add a splash of water if the broth is low. Pour the beaten egg over in a thin circle, turn off the heat immediately, cover and leave for 30 seconds so the egg sets softly. Sprinkle with sliced spring onions and serve this zosui to finish the meal.

   Add in this stepCooked rice (for the finishing porridge) 200 gEgg 1Spring onions 10 g

   medium-high heat