Yosenabe is a one-pot Japanese dish.
It is made in a pot such as a "donabe." Though you can cook in on the stove, it is frequently cooked at the table on a grill, and shared out with others, in the same manner as a fondue is.
There are many variations, though among the most common combinations is chicken with seafood and vegetables.
You cook the ingredients in a broth (dashi), or failing that, just water. The ingredients are added in order of the time they take to cook. You don't stir up all the ingredients in the pot; you try to keep them somewhat separate in their own areas.
To eat it, individuals use their chopsticks to fish the ingredients out and fill up their own individual bowls.
Yosenabe is almost always served with Ponzu Sauce.
Meat DishesAgneau au Beurre; Aussie Meat Pies; Beef Dishes; Beef Wellington; Bouchées à la Périgourdine; Bouchées à la Reine; Cantonese Pressed Duck; Carne Adovada; Carne Asada; Chicken Fried Steak; Chop Suey; Coronation Chicken; Cottage Pie; Currywurst; Devils On Horseback; Duck à l'Orange; Faggots; Fricassée de Porc à la Genevoise; Fritto Misto; Garbage Plate; Golden Jubilee Chicken; Gremolata; Ground Meat Dishes; Lincolnshire Stuffed Chine; Meat Dishes; Mock Duck; Northumbrian Duck; Peking Duck; Pigs-in-a-Blanket; Pinnekjøtt; Pot-En-Pot Acadien; Pressed Duck; Pulled Pork; Quails à la Diane; Spiedies; Steak Diane; Sushi del Chianti; Teriyaki; Tiger Meat; Tonkatsu; Turducken; TV Dinners; Ulster Fry; White Meat and Gravy; Wiener Schnitzel; Woodcock à la Diane; Xaccuti; XimXim; Yosenabe
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