Yosenabe

Cut the chicken thigh into 2–3 cm pieces. Peel the shrimp and remove the vein. Cut the Napa cabbage into strips, slice the carrot thinly, cut the green onion on the diagonal, halve the shiitake mushrooms, and cube the tofu.

In a large pot, combine the dashi, sake, mirin, light soy sauce and salt. Cover with a lid, bring to a gentle simmer, then immediately remove from heat and leave the broth in the pot.

Return the pot to medium heat. Add the carrot and the firmer parts of the Napa cabbage first, since they take longer to cook.

Once the broth comes back to a simmer, add the chicken, shiitake mushrooms, tofu, shrimp, green onion and Napa cabbage leaves, arranging the ingredients in separate sections and without overcrowding the pot.

Cover with a lid and simmer for 8–10 minutes over moderate heat, until the chicken is fully cooked through, the shrimp turn pink, and the vegetables are tender.

Serve the yosenabe hot, straight from the pot. Once the first portion has been eaten, add the remaining prepared ingredients in batches and cook for another 8–10 minutes each time; if the broth runs low, top it up with a bit more dashi.