Dive into the warmth of winter with our collection of 18 Delicious Japanese Hot Pot Recipes, perfect for those chilly nights when only comfort food will do. From savory broths to tender meats and fresh veggies, these recipes are your ticket to a cozy, flavorful escape. Whether you’re a hot pot novice or a seasoned pro, there’s something here to make your dinner rotation exciting. Keep reading to find your next favorite dish!
Sukiyaki Hot Pot
Yesterday, as the rain drizzled outside, I found myself craving something warm, comforting, and utterly delicious. That’s when I decided to whip up a Sukiyaki Hot Pot, a dish that never fails to bring both warmth and joy to my table. It’s a perfect blend of sweet and savory, with thinly sliced beef and an array of vegetables simmered in a rich, flavorful broth.
Ingredients
- 1 lb thinly sliced ribeye steak
- 1 cup mirin
- 1/2 cup soy sauce
- 1/4 cup granulated sugar
- 2 cups dashi stock
- 1 tbsp clarified butter
- 1 large onion, thinly sliced
- 4 shiitake mushrooms, stems removed
- 1 bunch enoki mushrooms, trimmed
- 1 package firm tofu, cut into 1-inch cubes
- 2 pasture-raised eggs, lightly beaten
- 2 green onions, sliced diagonally
Instructions
- In a large pot over medium heat, melt the clarified butter until it shimmers.
- Add the thinly sliced onion and sauté until translucent, about 3 minutes.
- Layer the ribeye slices on top of the onions, allowing them to sear slightly before stirring, about 2 minutes.
- Pour in the mirin, soy sauce, and sugar, stirring to combine and dissolve the sugar completely.
- Add the dashi stock, bringing the mixture to a gentle simmer. Tip: Avoid boiling to keep the beef tender.
- Arrange the shiitake mushrooms, enoki mushrooms, and tofu cubes in the pot, submerging them in the broth.
- Cover and simmer for 10 minutes, or until the vegetables are tender. Tip: The broth should slightly thicken but remain fluid.
- Just before serving, drizzle the beaten eggs over the hot pot, allowing them to cook slightly from the residual heat. Tip: The eggs add a creamy texture to the dish.
- Garnish with sliced green onions.
Zesty and rich, this Sukiyaki Hot Pot is a symphony of flavors and textures, from the melt-in-your-mouth beef to the crisp-tender vegetables. Serve it straight from the pot for a communal dining experience that’s sure to warm hearts and bellies alike.
Shabu-Shabu Hot Pot
Mmm, there’s nothing like gathering around a steaming pot of Shabu-Shabu on a chilly evening. It’s my go-to for a fun, interactive meal that brings everyone together, and the best part? It’s incredibly easy to customize based on what you’re craving or what’s in your fridge.
Ingredients
- 1 quart dashi stock
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 lb thinly sliced ribeye steak
- 1 bunch baby bok choy, leaves separated
- 1 cup shiitake mushrooms, stems removed
- 1 carrot, julienned
- 1 package firm tofu, cut into 1-inch cubes
- 2 scallions, sliced diagonally
- 1 tbsp toasted sesame oil
- 1 tsp grated ginger
Instructions
- In a large pot, combine dashi stock, mirin, and soy sauce. Bring to a gentle simmer over medium heat, about 5 minutes.
- Add the grated ginger and toasted sesame oil to the pot, stirring gently to incorporate.
- Arrange the ribeye slices, baby bok choy, shiitake mushrooms, julienned carrot, and tofu cubes on a platter for easy access.
- Invite everyone to cook their own ingredients in the simmering broth. Thinly sliced meats will cook in about 30 seconds, while vegetables may take 1-2 minutes.
- Use a fine mesh skimmer to remove any impurities that rise to the surface, ensuring a clear and flavorful broth.
- Serve the cooked ingredients with a side of scallions and additional soy sauce or ponzu for dipping.
But the magic of Shabu-Shabu lies in the delicate balance of textures and flavors—tender meat, crisp vegetables, and silky tofu, all enriched by the umami-packed broth. For an extra touch, I love finishing the meal by adding cooked udon noodles to the remaining broth, turning it into a comforting noodle soup.
Chanko Nabe Hot Pot
This winter, I found myself craving something hearty yet healthy, a dish that could warm the soul without weighing me down. That’s when I stumbled upon Chanko Nabe, a sumo wrestler’s hot pot that’s as nutritious as it is delicious. It’s become my go-to for chilly evenings, especially when I need a meal that feels like a hug from the inside.
Ingredients
- 4 cups dashi stock
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp salt
- 1 lb chicken thighs, skin-on, cut into bite-sized pieces
- 1 cup napa cabbage, chopped
- 1 cup shiitake mushrooms, stems removed
- 1 cup firm tofu, cubed
- 2 pasture-raised eggs, lightly beaten
- 1 bunch green onions, sliced
Instructions
- In a large pot, combine the dashi stock, mirin, soy sauce, and salt. Bring to a simmer over medium heat, about 5 minutes.
- Add the chicken thighs to the pot, ensuring they are fully submerged. Simmer for 10 minutes, or until the chicken is cooked through.
- Tip: Skim off any foam that rises to the surface for a clearer broth.
- Layer in the napa cabbage, shiitake mushrooms, and tofu. Simmer for another 5 minutes, until the vegetables are tender.
- Tip: Arrange the ingredients neatly for an appealing presentation that’s also practical for serving.
- Gently pour the beaten eggs over the top. Cover the pot and let it sit for 2 minutes, allowing the eggs to set softly.
- Tip: For a richer flavor, let the hot pot sit off the heat for a few minutes before serving.
- Garnish with sliced green onions.
Chanko Nabe is a symphony of textures, from the silky tofu to the tender chicken and the crisp vegetables. The broth, infused with the essence of each ingredient, is both light and deeply satisfying. Serve it straight from the pot for a communal dining experience that’s sure to warm any gathering.
Mizutaki Hot Pot
Craving something that warms you from the inside out? Let me introduce you to Mizutaki Hot Pot, a Japanese dish that’s become my go-to for chilly evenings. It’s a communal dish that brings friends and family together, simmering with delicate flavors and nourishing ingredients.
Ingredients
- 1 whole pasture-raised chicken, cut into pieces
- 8 cups of dashi stock
- 1 cup of sake
- 2 tbsp of mirin
- 1 tbsp of soy sauce
- 1 lb of napa cabbage, chopped
- 1 bunch of scallions, cut into 2-inch pieces
- 1 package of shiitake mushrooms, stems removed
- 1 block of firm tofu, cut into cubes
- 1 bunch of enoki mushrooms
- 1 carrot, thinly sliced
Instructions
- In a large pot, combine the dashi stock, sake, mirin, and soy sauce. Bring to a gentle simmer over medium heat.
- Add the chicken pieces to the pot, ensuring they are fully submerged. Simmer for 20 minutes, skimming off any impurities that rise to the surface.
- While the chicken cooks, prepare your vegetables. Tip: Cutting them uniformly ensures even cooking.
- After the chicken has simmered, add the napa cabbage, scallions, shiitake mushrooms, tofu, enoki mushrooms, and carrot to the pot. Simmer for an additional 10 minutes.
- Check the chicken for doneness; it should be fully cooked and tender. Tip: The broth should remain at a gentle simmer to keep the ingredients from breaking apart.
- Serve the hot pot directly from the stove to the table. Tip: Provide small bowls and let everyone help themselves for a truly communal experience.
The Mizutaki Hot Pot is a harmony of textures, from the silky tofu to the crisp vegetables, all enveloped in a broth that’s rich yet clean. For an extra touch, serve with a side of ponzu sauce to brighten the flavors.
Yosenabe Hot Pot
Nothing warms the soul quite like a steaming pot of Yosenabe on a chilly evening. I remember my first encounter with this Japanese hot pot at a tiny izakaya in Seattle; its delicate broth and vibrant array of ingredients left a lasting impression. Now, it’s a staple in my kitchen, especially when I’m craving something nourishing yet effortless to put together.
Ingredients
- 4 cups dashi stock, homemade or store-bought
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp kosher salt
- 1 lb skinless, boneless chicken thighs, cut into 1-inch pieces
- 8 oz firm tofu, cut into 1-inch cubes
- 1 cup shiitake mushrooms, stems removed and caps halved
- 1 cup napa cabbage, roughly chopped
- 1 carrot, julienned
- 2 green onions, cut into 2-inch pieces
- 4 oz udon noodles, cooked according to package instructions
Instructions
- In a large pot, combine the dashi stock, mirin, soy sauce, and kosher salt over medium heat. Bring to a gentle simmer, about 5 minutes.
- Add the chicken thighs to the pot, ensuring they are fully submerged. Simmer for 10 minutes, or until the chicken is cooked through.
- Gently add the tofu, shiitake mushrooms, napa cabbage, carrot, and green onions to the pot. Simmer for another 5 minutes, allowing the vegetables to soften slightly but retain some crunch.
- Tip: For an extra layer of flavor, lightly sear the chicken thighs before adding them to the broth. This step is optional but highly recommended.
- Divide the cooked udon noodles among serving bowls. Ladle the hot pot contents over the noodles, ensuring each bowl gets a generous amount of broth and ingredients.
- Tip: Serve with a side of ponzu sauce or chili oil for dipping, allowing guests to customize their bowl to their liking.
- Tip: If you prefer a richer broth, consider adding a piece of kombu (dried kelp) to the dashi stock as it simmers.
The Yosenabe hot pot is a harmonious blend of textures, from the tender chicken and silky tofu to the crisp vegetables and chewy udon noodles. The clear, umami-rich broth ties everything together, making each spoonful a delight. For a festive touch, serve it in a traditional donabe (clay pot) to keep it warm throughout the meal.
Oden Hot Pot
Having spent countless winters huddled around the stove, I’ve come to cherish the warmth and comfort of a well-made Oden Hot Pot. It’s not just a dish; it’s a bowl of memories, each ingredient telling its own story.
Ingredients
- 4 cups dashi stock, homemade preferred
- 1/2 cup soy sauce, usukuchi (light) variety
- 1/4 cup mirin
- 1 tbsp granulated sugar
- 1 daikon radish, peeled and cut into 1-inch rounds
- 2 konnyaku, sliced into triangles
- 4 boiled eggs, peeled
- 1 package fish cakes, assorted varieties
- 2 medium potatoes, peeled and quartered
Instructions
- In a large pot, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
- Add the daikon radish rounds to the pot. Simmer uncovered for 20 minutes, or until the radish is translucent and tender.
- While the radish cooks, blanch the konnyaku slices in boiling water for 2 minutes to remove any bitterness, then drain and add to the pot.
- Gently add the boiled eggs, fish cakes, and potatoes to the pot. Reduce the heat to low and simmer for an additional 15 minutes, ensuring the potatoes are fork-tender.
- Tip: For deeper flavor, let the hot pot sit off the heat for 10 minutes before serving. This allows the ingredients to absorb more of the broth.
- Tip: Serve with a side of karashi mustard for those who enjoy a spicy kick.
- Tip: If the broth reduces too much, add a bit more dashi stock to adjust the consistency.
The beauty of this Oden Hot Pot lies in its simplicity and the harmony of flavors. The daikon becomes melt-in-your-mouth tender, while the fish cakes add a delightful chewiness. Try serving it with a sprinkle of scallions for a fresh contrast.
Kimchi Nabe Hot Pot
Diving into the world of comfort foods, I recently stumbled upon a dish that has since become a staple in my winter recipe rotation—Kimchi Nabe Hot Pot. There’s something incredibly satisfying about gathering around a steaming pot, especially when it’s filled with the bold, tangy flavors of kimchi mingling with tender slices of meat and fresh vegetables.
Ingredients
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup napa cabbage kimchi, chopped
- 4 cups dashi stock
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 lb thinly sliced pork belly
- 1 cup shiitake mushrooms, sliced
- 1 cup firm tofu, cubed
- 2 green onions, sliced diagonally
- 1 pasture-raised egg, lightly beaten
Instructions
- Heat sesame oil in a large pot over medium heat until shimmering, about 1 minute.
- Add minced garlic and grated ginger, sautéing until fragrant, 30 seconds.
- Stir in chopped kimchi and cook for 2 minutes to slightly caramelize.
- Pour in dashi stock, bringing the mixture to a gentle boil.
- Whisk in gochujang, soy sauce, and sugar until fully dissolved.
- Layer pork belly slices, shiitake mushrooms, and tofu cubes into the pot.
- Reduce heat to low, cover, and simmer for 15 minutes to meld flavors.
- Uncover, add green onions, and drizzle beaten egg over the top.
- Cover again and cook for an additional 2 minutes until egg is just set.
Gloriously rich and comforting, this Kimchi Nabe Hot Pot boasts a perfect balance of spicy, sour, and umami flavors. Serve it directly from the pot for a communal dining experience, or ladle into bowls over a scoop of steamed rice for a more substantial meal.
Motsunabe Hot Pot
Warm, comforting, and packed with umami, Motsunabe Hot Pot is my go-to dish when I crave something hearty yet surprisingly light. I remember stumbling upon this Fukuoka specialty during a chilly evening in Japan, and it’s been a staple in my winter menu ever since.
Ingredients
- 1 lb beef tripe, cleaned and thinly sliced
- 4 cups dashi stock, homemade preferred
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 inch ginger, julienned
- 1 napa cabbage, roughly chopped
- 1 bunch green onions, cut into 2-inch pieces
- 1 package firm tofu, cubed
- 1 tbsp sesame oil
Instructions
- In a large pot, heat sesame oil over medium heat until shimmering.
- Add minced garlic and julienned ginger, sautéing until fragrant, about 30 seconds.
- Pour in dashi stock, bringing to a gentle simmer over medium-high heat.
- Dissolve white miso paste into the stock, ensuring no lumps remain.
- Stir in soy sauce, mirin, and sugar, adjusting the heat to maintain a simmer.
- Add the sliced beef tripe, cooking for 5 minutes until slightly tender.
- Layer in napa cabbage and green onions, simmering for another 3 minutes.
- Gently add cubed tofu, heating through for 2 minutes without stirring too vigorously to prevent breaking.
- Tip: For an extra depth of flavor, let the pot sit off the heat for 5 minutes before serving.
- Tip: Serve with a side of chili oil or ponzu sauce for dipping, enhancing the dish’s complexity.
- Tip: Leftovers can be repurposed into a delicious noodle soup by adding udon or ramen noodles the next day.
Zesty and rich, the Motsunabe Hot Pot offers a delightful contrast between the tender tripe and crisp vegetables. The broth, a harmonious blend of miso and dashi, clings beautifully to each ingredient, making every bite a burst of flavor. Try serving it with a sprinkle of shichimi togarashi for an added kick.
Ishikari Nabe Hot Pot
After a chilly evening walk through the bustling streets of Sapporo, I found myself craving the comforting warmth of Ishikari Nabe, a rich salmon hot pot that’s a staple in Hokkaido households. It’s the kind of dish that brings everyone together, simmering gently at the center of the table, and today, I’m sharing my take on this beloved recipe.
Ingredients
- 1 lb fresh salmon fillet, skin-on, cut into 1-inch pieces
- 4 cups dashi stock
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp salt
- 1 cup napa cabbage, roughly chopped
- 1 cup shiitake mushrooms, stems removed and caps sliced
- 1 leek, white part only, sliced diagonally
- 1 carrot, julienned
- 1 block firm tofu, cut into 1-inch cubes
- 2 tbsp white miso paste
Instructions
- In a large pot, bring the dashi stock to a gentle simmer over medium heat, about 5 minutes.
- Add the mirin, soy sauce, and salt to the pot, stirring gently to combine.
- Carefully place the salmon pieces into the pot, ensuring they are submerged in the broth.
- Layer the napa cabbage, shiitake mushrooms, leek, and carrot around the salmon, allowing the vegetables to soften slightly, about 3 minutes.
- Gently add the tofu cubes to the pot, taking care not to break them.
- Dissolve the miso paste in a small ladle of hot broth before stirring it back into the pot to evenly distribute the flavor.
- Reduce the heat to low and let the hot pot simmer uncovered for 10 minutes, allowing the flavors to meld.
- Tip: For an extra depth of flavor, let the hot pot sit for 5 minutes off the heat before serving.
- Tip: Serve with a side of steamed rice to soak up the delicious broth.
- Tip: Adjust the seasoning with a touch more miso or soy sauce if desired, but remember the flavors will intensify as it simmers.
Once you take your first spoonful, the creamy richness of the salmon and the umami-packed broth will transport you straight to a cozy Hokkaido kitchen. For a festive twist, garnish with thinly sliced scallions and a sprinkle of shichimi togarashi just before serving.
Tofu Nabe Hot Pot
Just last week, I found myself craving something warm, comforting, and utterly nourishing after a long day of recipe testing. That’s when I decided to whip up a Tofu Nabe Hot Pot, a dish that’s as versatile as it is delicious. Perfect for those chilly evenings or when you’re in need of a little culinary hug.
Ingredients
- 4 cups dashi stock
- 1 block firm tofu, cut into 1-inch cubes
- 1 cup shiitake mushrooms, stems removed and caps sliced
- 2 cups baby spinach, thoroughly washed
- 1 carrot, julienned
- 2 green onions, sliced diagonally
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
Instructions
- In a large pot, bring the dashi stock to a gentle simmer over medium heat, approximately 5 minutes.
- Add the tofu cubes and shiitake mushrooms to the pot, simmering for another 5 minutes to allow the flavors to meld.
- Gently stir in the baby spinach and julienned carrot, cooking for 2 minutes until the spinach is wilted and the carrot is slightly tender.
- Drizzle in the soy sauce, mirin, and sesame oil, stirring carefully to combine without breaking the tofu.
- Finally, add the sliced green onions, simmering for an additional 1 minute before removing from heat.
- Tip: For an extra layer of flavor, consider adding a piece of kombu to the dashi stock as it simmers.
- Tip: If you prefer a bit of heat, a small spoonful of chili paste can be added with the soy sauce.
- Tip: Serve immediately to enjoy the contrast of textures, from the silky tofu to the crisp-tender vegetables.
Now, the Tofu Nabe Hot Pot is ready to warm your soul. The broth is subtly sweet from the mirin, with a depth of umami from the dashi and soy sauce. For a creative twist, serve it with a side of steamed rice or udon noodles to make it a more substantial meal.
Chicken Nabe Hot Pot
Yesterday, as the evening chill began to creep in, I found myself craving something warm, comforting, and communal. That’s when I decided to whip up a Chicken Nabe Hot Pot, a dish that’s as much about the experience as it is about the flavors. It’s my go-to for bringing friends and family together around the table, especially on those unexpectedly cool nights.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, sliced into 1-inch pieces
- 4 cups dashi stock
- 1/4 cup mirin
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tsp granulated sugar
- 1 napa cabbage, roughly chopped
- 1 bunch green onions, cut into 2-inch pieces
- 1 carrot, julienned
- 8 shiitake mushrooms, stems removed
- 1 block firm tofu, cut into 1-inch cubes
- 1 bunch enoki mushrooms, trimmed
Instructions
- In a large pot, combine the dashi stock, mirin, soy sauce, sake, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
- Add the chicken thighs to the pot, ensuring they are fully submerged. Simmer for 10 minutes, or until the chicken is just cooked through.
- Layer the napa cabbage, green onions, carrot, shiitake mushrooms, tofu, and enoki mushrooms on top of the chicken. Cover and simmer for an additional 5 minutes, or until the vegetables are tender but still vibrant.
- Tip: For an extra layer of flavor, let the hot pot sit off the heat for 5 minutes before serving. This allows the ingredients to absorb more of the broth.
- Tip: Serve with a side of ponzu sauce for dipping, which adds a bright, citrusy contrast to the rich broth.
- Tip: If you prefer a spicier version, add a teaspoon of chili oil to the broth before adding the vegetables.
The beauty of this Chicken Nabe Hot Pot lies in its delicate balance of flavors and textures—tender chicken, silky tofu, and crisp vegetables all swimming in a savory, umami-rich broth. Try serving it with a side of steamed rice to soak up every last drop of that delicious broth.
Seafood Nabe Hot Pot
Nothing warms the soul quite like a bubbling pot of Seafood Nabe Hot Pot on a chilly evening. I remember my first encounter with this dish during a snowy night in Hokkaido, and ever since, it’s been my go-to comfort food, especially when I crave something that’s both nourishing and effortlessly elegant.
Ingredients
- 4 cups dashi stock
- 1 tbsp mirin
- 1 tbsp sake
- 2 tbsp white miso paste
- 1 lb mixed seafood (shrimp, scallops, and squid), cleaned and prepared
- 1 cup shiitake mushrooms, stems removed and caps thinly sliced
- 1 bunch baby bok choy, leaves separated
- 1 carrot, julienned
- 1 leek, white part only, sliced diagonally
- 1 block firm tofu, cut into 1-inch cubes
- 2 green onions, thinly sliced for garnish
Instructions
- In a large pot, combine the dashi stock, mirin, and sake over medium heat. Bring to a gentle simmer, about 5 minutes.
- Whisk in the white miso paste until fully dissolved, ensuring no lumps remain for a smooth broth.
- Add the shiitake mushrooms, carrot, and leek to the pot. Simmer for 3 minutes to soften slightly.
- Gently place the tofu cubes into the broth, being careful not to break them. Simmer for another 2 minutes.
- Arrange the mixed seafood and baby bok choy on top of the simmering broth. Cover and cook for 4 minutes, or until the seafood is just opaque.
- Remove from heat and garnish with sliced green onions before serving.
Glistening with the freshness of the sea and the earthy depth of miso, this hot pot is a symphony of textures, from the tender seafood to the crisp vegetables. Serve it straight from the pot for a communal dining experience that’s as heartwarming as it is delicious.
Vegetable Nabe Hot Pot
Remember those chilly evenings when all you crave is something warm, comforting, and packed with nutrients? That’s exactly how I felt last winter, leading me to discover the magic of Vegetable Nabe Hot Pot. It’s a dish that not only warms you from the inside out but also brings a colorful array of vegetables to your table, making it as visually appealing as it is delicious.
Ingredients
- 4 cups dashi stock
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 2 cups napa cabbage, roughly chopped
- 1 cup shiitake mushrooms, stems removed and caps sliced
- 1 cup carrots, julienned
- 1 cup daikon radish, thinly sliced
- 1 cup firm tofu, cubed
- 2 scallions, diagonally sliced
Instructions
- In a large pot, combine the dashi stock, mirin, soy sauce, and grated ginger over medium heat. Bring to a gentle simmer, about 5 minutes, to infuse the flavors.
- Add the napa cabbage to the pot, layering it at the bottom to create a base for the other ingredients. Simmer for 3 minutes until slightly softened.
- Arrange the shiitake mushrooms, carrots, and daikon radish on top of the cabbage. Cover and simmer for 5 minutes, allowing the vegetables to cook through but remain crisp.
- Gently place the tofu cubes and scallions into the pot. Simmer uncovered for an additional 2 minutes to heat the tofu and soften the scallions slightly.
- Tip: For an extra layer of flavor, serve with a side of ponzu sauce or a sprinkle of shichimi togarashi.
- Tip: Ensure all vegetables are cut uniformly for even cooking.
- Tip: Keep the heat at a steady simmer to prevent the vegetables from becoming mushy.
Kindly savor the harmony of textures in this dish—the crispness of the vegetables against the soft tofu, all swimming in a savory, umami-rich broth. For a creative twist, serve it with a side of steamed rice or udon noodles to make it a more substantial meal.
Beef Nabe Hot Pot
My first encounter with Beef Nabe Hot Pot was during a chilly evening in Kyoto, where the steam from the pot fogged up the windows, creating a cozy atmosphere. It’s a dish that brings people together, perfect for sharing stories over simmering broth.
Ingredients
- 1.5 lbs thinly sliced beef chuck
- 4 cups dashi stock
- 1/4 cup mirin
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tsp sugar
- 1 napa cabbage, chopped
- 1 bunch green onions, sliced diagonally
- 1 package shirataki noodles, rinsed
- 1 carrot, julienned
- 4 shiitake mushrooms, stems removed
- 1 block firm tofu, cubed
Instructions
- In a large pot, combine dashi stock, mirin, soy sauce, sake, and sugar. Bring to a gentle simmer over medium heat, about 5 minutes.
- Add the napa cabbage and green onions to the pot, simmering for 3 minutes until slightly softened.
- Layer the beef slices on top of the vegetables, allowing them to cook for 2 minutes before stirring gently.
- Introduce the shirataki noodles, carrot, shiitake mushrooms, and tofu to the pot. Simmer for an additional 5 minutes, ensuring all ingredients are heated through.
- Tip: For enhanced flavor, let the pot sit off the heat for a couple of minutes before serving, allowing the ingredients to absorb the broth.
- Tip: Serve with a side of ponzu sauce for dipping, adding a bright citrus note to the rich flavors.
- Tip: If the broth reduces too much, add a splash of water to adjust the consistency without diluting the taste.
Beef Nabe Hot Pot is a harmonious blend of textures, from the tender beef to the crisp vegetables, all united by the umami-rich broth. Try serving it with a sprinkle of togarashi for a spicy kick that elevates the dish to new heights.
Pork Nabe Hot Pot
Just last week, I found myself craving something warm, comforting, and utterly flavorful after a long day. That’s when I decided to whip up a Pork Nabe Hot Pot, a dish that’s as nourishing as it is delicious. It’s the perfect way to bring a bit of warmth to your table, especially on those chilly evenings when you need something to soothe your soul.
Ingredients
- 1 lb thinly sliced pork shoulder
- 4 cups dashi stock
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 napa cabbage, roughly chopped
- 1 bunch green onions, sliced diagonally
- 1 package shiitake mushrooms, stems removed
- 1 carrot, julienned
- 1 block firm tofu, cubed
- 1 bunch spinach, trimmed
Instructions
- In a large pot, combine the dashi stock, mirin, soy sauce, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
- Add the napa cabbage and pork slices to the pot. Simmer for 5 minutes, or until the pork is just cooked through.
- Tip: For the best flavor, skim off any foam that rises to the surface during cooking.
- Add the green onions, shiitake mushrooms, and carrot. Simmer for another 3 minutes.
- Gently add the tofu cubes and spinach to the pot. Simmer for 2 minutes, or until the spinach is wilted.
- Tip: Be careful not to stir too vigorously after adding the tofu to keep it from breaking apart.
- Remove the pot from the heat and let it sit for a minute to allow the flavors to meld.
- Tip: Serve immediately to enjoy the hot pot at its best, with the vegetables still crisp and the pork tender.
Best enjoyed straight from the pot, this Pork Nabe Hot Pot is a symphony of textures and flavors—from the silky tofu to the umami-rich broth. For an extra touch, serve with a side of steamed rice or a sprinkle of sesame seeds for added crunch.
Lamb Nabe Hot Pot
Having just returned from a chilly evening walk, I couldn’t shake the craving for something warm, communal, and utterly comforting. That’s when I remembered the Lamb Nabe Hot Pot, a dish that’s as much about the experience as it is about the flavors. It’s my go-to for bringing people together, especially on those nights when the air has a bite to it.
Ingredients
- 1.5 lbs of grass-fed lamb shoulder, thinly sliced
- 4 cups of homemade dashi stock
- 1 cup of sake
- 1/4 cup of mirin
- 2 tbsp of soy sauce
- 1 tbsp of grated ginger
- 2 cloves of garlic, minced
- 1 bunch of scallions, cut into 2-inch pieces
- 1 small napa cabbage, chopped
- 1 package of shirataki noodles, rinsed
- 1 cup of enoki mushrooms
- 1/2 cup of maitake mushrooms, torn
Instructions
- In a large pot, combine the dashi stock, sake, mirin, soy sauce, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat, about 5 minutes.
- Add the thinly sliced lamb shoulder to the pot, ensuring each piece is submerged. Simmer for 10 minutes, or until the lamb is just cooked through.
- Layer the napa cabbage, scallions, shirataki noodles, enoki mushrooms, and maitake mushrooms on top of the lamb. Cover the pot and simmer for another 5 minutes, allowing the vegetables to soften slightly.
- Tip: For an extra depth of flavor, let the hot pot sit off the heat for a few minutes before serving. This allows the ingredients to absorb more of the broth.
- Serve the hot pot directly from the pot at the table, encouraging guests to help themselves. Tip: Provide small bowls of ponzu sauce and chili oil for dipping, enhancing the umami and heat to personal preference.
- Tip: If you’re serving rice on the side, drizzle a bit of the hot pot broth over it for an added layer of flavor.
You’ll love the tender slices of lamb against the crisp vegetables, all swimming in a broth that’s rich with umami and a hint of sweetness from the mirin. For a fun twist, try adding a soft-boiled egg to each bowl, letting the yolk mingle with the broth for extra creaminess.
Curry Nabe Hot Pot
After a chilly evening walk, nothing warms me up quite like a steaming pot of Curry Nabe. This Japanese-inspired hot pot is my go-to for its comforting blend of spices and the endless customization it offers. I love how it turns a simple dinner into an interactive meal, perfect for gathering around the table with loved ones.
Ingredients
- 4 cups dashi stock
- 2 tbsp red miso paste
- 1 tbsp curry powder
- 1 lb thinly sliced pasture-raised beef
- 2 cups napa cabbage, chopped
- 1 cup shiitake mushrooms, sliced
- 2 carrots, julienned
- 1 block firm tofu, cubed
- 2 green onions, sliced
Instructions
- In a large pot, bring the dashi stock to a gentle simmer over medium heat, about 5 minutes.
- Whisk in the red miso paste and curry powder until fully dissolved, ensuring a smooth base for your nabe.
- Add the napa cabbage and carrots to the pot, cooking for 3 minutes until slightly softened.
- Layer the shiitake mushrooms and tofu into the pot, allowing them to soak up the flavorful broth for 2 minutes.
- Gently place the thinly sliced beef on top, cooking for 1 minute or until just done. Tip: Overcooking the beef can make it tough, so keep an eye on it.
- Sprinkle with green onions right before serving for a fresh, crisp contrast. Tip: Serve with a side of steamed rice to balance the rich flavors.
- Enjoy the nabe directly from the pot for an authentic experience. Tip: Leftover broth makes a fantastic base for next-day ramen.
Zesty and aromatic, this Curry Nabe is a symphony of textures, from the silky tofu to the tender beef. I love serving it with a sprinkle of sesame seeds for an extra nutty crunch, turning each bite into a delightful surprise.
Tomato Nabe Hot Pot
Every time the weather turns chilly, I find myself craving the comforting warmth of a hot pot, and my Tomato Nabe Hot Pot is a go-to for its vibrant flavors and simplicity. It’s a dish that brings back memories of cozy evenings with friends gathered around the steaming pot, each of us customizing our bowls with our favorite toppings.
Ingredients
- 4 cups dashi stock, homemade preferred
- 2 cups ripe tomatoes, quartered
- 1 cup shiitake mushrooms, stems removed and caps sliced
- 1/2 cup napa cabbage, chopped
- 1/2 cup firm tofu, cubed
- 1/4 cup scallions, thinly sliced
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- In a large pot, bring the dashi stock to a gentle simmer over medium heat, about 5 minutes.
- Add the quartered tomatoes to the pot, allowing them to soften and release their juices, approximately 3 minutes.
- Stir in the miso paste and soy sauce until fully dissolved, ensuring a uniform flavor base.
- Layer the shiitake mushrooms and napa cabbage into the pot, submerging them slightly in the broth to cook evenly for 4 minutes.
- Gently add the tofu cubes, being careful not to break them, and let them heat through for 2 minutes.
- Drizzle with sesame oil and sprinkle scallions on top just before serving to preserve their crispness and color.
Creating this Tomato Nabe Hot Pot is as much about the process as it is about the result. The tomatoes break down to create a broth that’s both rich and slightly tangy, while the mushrooms and tofu absorb all the umami goodness. Serve it with a side of steamed rice or udon noodles to make it a more substantial meal, and don’t forget to ladle plenty of that flavorful broth over everything.
Conclusion
Brimming with warmth and flavor, our roundup of 18 Japanese hot pot recipes is your ticket to cozy winter nights. Whether you’re a seasoned home cook or just starting out, these dishes promise comfort and delight. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.