Yose Nabe

• 1/2 lb medium shrimp, shelled
• 1/2 teaspoon salt
• 1 cup fresh mushrooms or 1 cup japanese shiitake mushroom
• 1 cup raw white chicken meat, sliced
• 1 large carrot, sliced thin
• 1 1/2 cups young bamboo shoots
• 3/4 cup peas, in pods
• napa cabbage
• 3 cups stock
• 1/4 teaspoon salt
• 1 tablespoon soy sauce

1. Cook shrimps in enough water to cover, add salt. When cooked, drain and set aside.
2. Slice the chicken meat, carrot, and bamboo shoots very thin.
3. Slice shoots lengthwise and cut each slice in 2 or 3 pieces. The pieces must not be too large. Bamboo shoots in cans must be drained before using.
4. Cover with stock, add the shrimps, season with salt and cook for 4 to 5 minutes.
5. Add soy sauce according to your individual taste.

shrimp, salt, fresh mushrooms, white chicken meat, carrot, young bamboo shoots, peas, cabbage, stock, salt, soy sauce

Taken from www.food.com/recipe/yose-nabe-396760 (may not work)