Nabe (pronounced nabeh) is the Japanese word for “pot” and is used to refer to a class of dishes which includes favourites such as shabu shabu and sukiyaki. Yose (pronounced yoseh) means to “put together”, so yosenabe is a dish that’s often cooked in a pot at the table with meat, seafood and veggies put
In a medium cast iron pot, clay pot, or french oven (like a Le Creuset), add all the ingredients for the stock and whisk to combine. Heat over a table top burner or on the stove until simmering. Add a few items from veggie group A as well as any meat you want to add. After they've cooked, add some items from veggies group B, mushrooms, and other. When those are ready, finish by adding some veggies from group C.
Serve with an empty bowl and bowl of rice, keeping a ladle and long chopsticks at the table to pick out the bits each person wants.
It's also common to finish the meal by adding a bowl of pre-cooked ramen, udon or rice into the left over stock after most of the veggies and meat have been eaten.