Yosenabe (yoh-scn-ar-bay) is a classic Japanese dish, which literally means ‘a collection of everything’. Bamboo shoots, palm hearts or cabbage may be used instead of the vegetables suggested here, and the dish may contain squid and any white fish. Nori is an edible Japanese seatoeed and is sold in sheets by oriental delicatessens. Serve Yosenabe with boiled rice and warm sake.
1 pints chicken stock
2 chicken breasts, skinned, boned and cut into
2 large carrots, scraped and thinly sliced
12 radishes, trimmed and thinly sliced
2 fl. oz. soy sauce
4 fl. oz. sake or dry sherry
8 oz. transparent noodles, soaked for
30 minutes in cold water and drained
3 sheets nori, cut into
8 spring onions , trimmed and cut into
12 uncooked prawns or shrimps, peeled
18 oysters or clams, shelled
8 oz. cod or haddock fillets, cut into 2-inch squares 18 button mushrooms, wiped clean and halved
Pour the stock into a large saucepan and bring it to the boil over moderate heat.
Reduce the heat to low and add the chicken breasts. Simmer for 10 minutes, or until the chicken is almost tender. Add the carrots and radishes and simmer for a further 5 minutes. Remove the pan from the heat.
Strain the stock into a large fondue pot or flameproof casserole, reserving the chicken and vegetables. Stir the soy sauce and sake or sherry into the stock. Light a spirit burner and place the pot or casserole over it.
Arrange all the remaining ingredients, with the chicken and vegetables, on a large platter. Dip each ingredient into the hot stock for 1 to 2 minutes before eating. When evcrydiing has been cooked, the stock may be served as a soup.