As the temperature drops and the days grow shorter, there’s nothing quite like gathering around a steaming hot pot to warm up on a chilly evening. In Japan, hot pot has long been a beloved wintertime tradition, with friends and family coming together to share in the simple yet satisfying pleasure of dipping various ingredients into a savory broth.
From classic shabu-shabu with thinly sliced beef to spicy miso nikomi hot pots with succulent chicken, there’s an endless array of flavors and combinations to explore. In this article, we’ll dive into 20 flavorful Japanese hot pot recipes that are sure to become new favorites for cozy nights in with loved ones.
Classic Shabu-Shabu with Thinly Sliced Beef
Experience the art of Japanese hot pot with this classic recipe featuring thinly sliced beef and a savory broth.
Ingredients:
– 1 pound thinly sliced beef ( Ribeye or Sirloin), cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons sake (Japanese rice wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 4 cups dashi broth (or substitute with chicken or beef stock)
– 1 tablespoon sugar
– 1 teaspoon grated ginger
– Noodles and vegetables of your choice for serving
Instructions:
1. In a large pot, combine soy sauce, sake, mirin, and sugar. Bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer for 10 minutes.
3. Add the dashi broth (or substitute) and grated ginger to the pot. Simmer for an additional 5 minutes.
4. Arrange thinly sliced beef in individual hot pots or bowls.
5. Bring the broth to a boil, then reduce the heat to low.
6. Cook the beef for 2-3 minutes per side, or until cooked to your desired level of doneness.
7. Serve with noodles and vegetables of your choice.
Cooking Time: 20-25 minutes
Spicy Miso Nikomi Hot Pot with Chicken
This Japanese-inspired hot pot is a flavorful and spicy twist on traditional nikomi, featuring tender chicken and savory miso broth.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 2 cups dashi broth (or substitute with chicken or vegetable broth)
– 2 tbsp white miso paste
– 1 tsp gochujang (Korean chili paste)
– Salt and pepper, to taste
– Sliced green onions and toasted sesame seeds for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onion, garlic, and ginger; cook until onion is translucent, about 3 minutes.
4. Pour in dashi broth, miso paste, and gochujang. Bring to a simmer.
5. Add cooked chicken back into the pot and adjust seasoning as needed.
6. Simmer for 10-15 minutes or until flavors have melded together.
7. Serve hot, garnished with green onions and toasted sesame seeds.
Cooking Time: 25-30 minutes
Seafood Nabe with Fresh Clams and Shrimp
A flavorful and refreshing Korean-inspired seafood stew, perfect for a quick weeknight dinner or weekend lunch.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 pound fresh clams, scrubbed and rinsed
– 2 cups water
– 2 cups seafood broth (homemade or store-bought)
– 1 tablespoon soy sauce
– 1 teaspoon Gochujang (Korean chili paste)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add shrimp and clams; cook until pink and shells open, about 5-6 minutes.
4. Pour in water and seafood broth; stir to combine.
5. Add soy sauce and Gochujang; season with salt and pepper to taste.
6. Simmer for 10-12 minutes or until flavors meld together.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-18 minutes
Vegetable Sukiyaki with Tofu and Noodles
A savory Japanese-inspired stir-fry dish, Vegetable Sukiyaki with Tofu and Noodles is a quick and easy meal perfect for a weeknight dinner. This recipe combines the flavors of Asia with comforting noodles and crispy tofu.
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, mushrooms, snow peas)
– 1 cup Japanese soba or udon noodles
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sake (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a large wok or skillet, heat oil over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. Add garlic and mixed vegetables to the pan; stir-fry for 4-5 minutes, or until vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce and sake (if using). Pour into the pan and stir to combine with vegetables.
5. Add cooked noodles and tofu back into the pan; stir-fry for an additional minute to combine.
6. Season with salt and pepper to taste. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Kimchi-infused Chanko Nabe for Sumo Wrestlers
This recipe combines the spicy kick of kimchi with the hearty, nourishing goodness of chanko nabe, a traditional Japanese stew. Perfect for sumo wrestlers seeking to fuel their rigorous training and competitions.
Ingredients:
– 1 lb chicken or pork bones (chicken preferred)
– 2 cups kimchi, chopped
– 2 cups dashi broth
– 1/2 cup soy sauce
– 1/4 cup sake
– 2 tbsp mirin
– 1 tsp grated ginger
– 1/4 tsp white pepper
– 2 green onions, thinly sliced
– Noodles or rice for serving (optional)
Instructions:
1. In a large pot, combine chicken or pork bones, kimchi, dashi broth, soy sauce, sake, mirin, and grated ginger.
2. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
4. Add white pepper and stir to combine.
5. Serve hot with green onions on top, accompanied by noodles or rice if desired.
Cooking Time: 1 hour
Pork Belly and Mushroom Mizutaki
This Japanese-inspired mizutaki is a hearty and savory stew that showcases the rich flavors of pork belly and mushrooms.
Ingredients:
– 1 lb pork belly, sliced into thin strips
– 2 cups mixed mushrooms (shiitake, cremini, oyster), sliced
– 2 tablespoons soy sauce
– 2 tablespoons sake
– 1 tablespoon mirin
– 1 onion, thinly sliced
– 4 cloves garlic, minced
– 2 green onions, thinly sliced
– 1 cup chicken broth
– 1/4 cup water
– 1 teaspoon grated ginger
Instructions:
1. In a large pot or Dutch oven, combine pork belly, mushrooms, soy sauce, sake, mirin, onion, garlic, and green onions.
2. Pour in the chicken broth and water, then add the grated ginger.
3. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour, or until the pork is tender.
4. Serve hot, garnished with additional green onions if desired.
Cooking Time: 1 hour
Tofu and Wakame Miso Hot Pot
A comforting Japanese-inspired hot pot recipe that combines tender tofu, savory wakame seaweed, and rich miso broth. Perfect for a cozy evening meal.
Ingredients:
– 1 block of firm tofu, cut into bite-sized pieces
– 2 cups of wakame seaweed, rinsed and drained
– 2 tablespoons of white miso paste
– 4 cups of dashi stock (or vegetable stock)
– 1 tablespoon of soy sauce
– 1 teaspoon of sake (optional)
– Noodles or rice for serving
Instructions:
1. In a large pot, combine dashi stock, soy sauce, and sake (if using). Bring to a simmer.
2. Add the wakame seaweed and cook for 3-5 minutes, or until rehydrated.
3. Add the tofu and cook for an additional 2-3 minutes, or until heated through.
4. Stir in the miso paste until dissolved.
5. Serve hot with noodles or rice.
Cooking Time: 15-20 minutes
Oden Hot Pot with Fish Cakes and Daikon
Experience the comforting warmth of a Japanese hot pot with this easy-to-make Oden recipe, featuring crispy fish cakes and tender daikon radish.
Ingredients:
– 2 cups dashi broth (or chicken/vegetable stock)
– 1 package oden ingredients (contains fishcakes, boiled eggs, and daikon)
– 1/4 cup soy sauce
– 2 tablespoons mirin
– 1 tablespoon sake (optional)
– Sesame oil for serving
Instructions:
1. Bring dashi broth to a simmer in a large pot.
2. Add oden ingredients, including fish cakes, boiled eggs, and daikon radish.
3. In a small bowl, whisk together soy sauce, mirin, and sake (if using). Pour the mixture into the pot.
4. Simmer for 5-7 minutes or until the ingredients are heated through.
5. Serve hot, garnished with a drizzle of sesame oil.
Cooking Time: 10-12 minutes
Chicken and Leek Mizutaki with Citrus Broth
A classic Japanese comfort food gets a bright and refreshing twist with this citrus-infused broth.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium leeks, white and light green parts only, sliced thinly
– 2 cups Mizutaki dashi (or store-bought dashi granules)
– 4 cups water
– 2 tablespoons soy sauce
– 1 tablespoon sake (Japanese rice wine) or dry white wine
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons grated ginger
– Salt and pepper to taste
– Scallions, thinly sliced, for garnish
Instructions:
1. In a large pot, combine chicken, leeks, Mizutaki dashi, water, soy sauce, sake, and orange juice.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until the chicken is cooked through.
3. Stir in grated ginger and season with salt and pepper to taste.
4. Serve hot, garnished with thinly sliced scallions.
Cooking Time: 30-40 minutes
Spicy Tan Tan Nabe with Ground Pork
A flavorful and spicy Chinese-inspired dish that combines the richness of ground pork with the bold flavors of Tan Tan Nabe.
Ingredients:
– 1 lb ground pork
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup chicken broth
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and black pepper, to taste
– Noodles or bok choy for serving
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic, ginger, and ground pork; cook until the pork is browned, breaking it up with a spoon as needed.
3. Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, and red pepper flakes; stir to combine.
4. Bring the mixture to a simmer and cook for 5-7 minutes or until the flavors have melded together and the sauce has thickened slightly.
5. Season with salt and black pepper to taste.
6. Serve over noodles or with bok choy.
Cooking Time: 15-20 minutes
Motsunabe (Offal Hot Pot) with Garlic Soy Broth
This traditional Japanese hot pot is a hearty and flavorful dish that warms the soul on a chilly day. With a rich garlic soy broth as its base, motsunabe is a perfect comfort food.
Ingredients:
– 1 cup offal mix (beef or pork)
– 2 cups garlic soy broth
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sake (optional)
– Salt and black pepper to taste
– Noodles or rice for serving
Instructions:
1. Bring the garlic soy broth to a simmer in a large pot.
2. Add the sliced onion and cook until caramelized, about 5 minutes.
3. Add the offal mix and cook until browned, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Season with soy sauce, sake (if using), salt, and black pepper to taste.
6. Serve hot over noodles or rice.
Cooking Time: About 20-25 minutes
Hokkaido-style Salmon and Corn Ishikari Nabe
Experience the bold flavors of Hokkaido’s rustic cooking with this hearty salmon and corn hot pot. Simmered in a savory broth, the fish and corn are perfectly cooked to bring out their natural sweetness.
Ingredients:
– 4 oz salmon fillet
– 1 cup corn kernels
– 2 cups dashi broth (or substitute with chicken/vegetable stock)
– 1 tablespoon soy sauce
– 1 teaspoon sake (optional)
– 1 teaspoon mirin (sweet Japanese cooking wine)
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Bring the dashi broth to a simmer in a large pot.
2. Add soy sauce, sake (if using), mirin, and grated ginger. Stir well.
3. Place the salmon fillet into the pot, making sure it’s fully submerged in the broth.
4. Add corn kernels around the fish.
5. Cook for 8-10 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions before serving.
Cooking Time: 15-18 minutes
Cheese Fondue-style Chanko Nabe
Experience the comfort of Japanese hot pot with this creamy, cheesy take on traditional chanko nabe.
Ingredients:
– 1 cup dashi broth (or vegetable broth)
– 1/2 cup grated mozzarella cheese
– 1/4 cup grated cheddar cheese
– 1/4 cup sake or mirin
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1/2 cup sliced mushrooms (such as shiitake or cremini)
– 1/2 cup diced pork or chicken, optional
Instructions:
1. In a medium saucepan, combine dashi broth, mozzarella cheese, cheddar cheese, sake or mirin, soy sauce, and vegetable oil. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat.
3. Add sliced onion, garlic, mushrooms, and pork or chicken (if using). Cook for 5-7 minutes or until the ingredients are cooked through.
4. Serve hot, garnished with additional grated cheese and your choice of dipping ingredients (such as noodles, vegetables, or meat).
Cooking Time: 10-12 minutes
Sukiyaki with Sweet Soy Broth and Shirataki Noodles
Experience the rich flavors of Japan’s popular hot pot dish, Sukiyaki, with a twist using sweet soy broth and low-carb Shirataki noodles.
Ingredients:
– 1 lb beef strips (thinly sliced)
– 2 cups water
– 1 cup Shirataki noodles
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 2 tsp grated ginger
– 1/4 cup soy sauce
– 2 tbsp sugar
– 1 tsp sesame oil
– Sliced green onions and sesame seeds for garnish
Instructions:
1. Cook Shirataki noodles according to package instructions. Drain and set aside.
2. In a large pan, heat vegetable oil over medium-high heat. Add beef strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add garlic, ginger, soy sauce, sugar, and sesame oil. Stir to combine and cook for 1 minute.
4. Add water to the pan and bring to a boil. Reduce heat to low and simmer for 5-7 minutes or until broth has thickened slightly.
5. Return beef strips to the pan and stir to coat with sweet soy broth. Cook for an additional 2-3 minutes or until beef is cooked to desired level of doneness.
6. Serve Sukiyaki hot, garnished with green onions and sesame seeds, accompanied by Shirataki noodles.
Cooking Time: 15-20 minutes
Yosenabe with Mixed Seafood and Vegetables
A Japanese-inspired seafood stew that combines the freshness of mixed vegetables with the richness of seafood, all cooked to perfection in a savory broth.
Ingredients:
– 1 lb mixed seafood (shrimp, scallops, mussels)
– 2 cups mixed vegetables (carrots, zucchini, bell peppers, mushrooms)
– 4 cups dashi broth
– 2 tbsp soy sauce
– 1 tsp sake
– 1 tsp mirin
– 1/4 cup water
– 1 tsp sesame oil
– Salt and pepper to taste
– Scallions for garnish
Instructions:
1. Combine seafood, vegetables, dashi broth, soy sauce, sake, mirin, and water in a large pot.
2. Bring to a boil over high heat, then reduce to medium-low and simmer for 10-12 minutes or until seafood is cooked through.
3. Stir in sesame oil and season with salt and pepper to taste.
4. Serve hot, garnished with scallions.
Cooking Time: 15-18 minutes
Vegan-Friendly Kinoko Nabe (Mushroom Hot Pot)
Vegan-Friendly Kinoko Nabe (Mushroom Hot Pot) Recipe
Summary:
Kinoko Nabe, a traditional Japanese hot pot dish, is now vegan-friendly! This recipe replaces the usual dashi broth with a mushroom-based stock, making it perfect for plant-based enthusiasts.
Ingredients:
– 1 tablespoon sesame oil
– 2 cups mixed mushrooms (such as shiitake, cremini, and oyster), sliced
– 2 cloves garlic, minced
– 1 onion, thinly sliced
– 4 cups vegetable broth
– 1 cup water
– 1 teaspoon grated ginger
– 1/2 teaspoon soy sauce (vegan)
– 1/4 teaspoon white pepper
– Soba noodles or rice for serving
Instructions:
1. Heat the sesame oil in a large pot over medium heat.
2. Add the mushrooms, garlic, and onion; cook until the vegetables are tender, about 5 minutes.
3. In a separate pot, combine the vegetable broth, water, ginger, soy sauce, and white pepper. Bring to a boil, then reduce heat.
4. Combine the mushroom mixture with the hot broth. Simmer for 10-15 minutes or until the flavors have melded together.
5. Cook soba noodles or prepare rice according to package instructions.
6. Serve the Kinoko Nabe hot pot over the noodles or rice.
Cooking Time: 20-30 minutes
Curry-flavored Gyunabe (Beef Hot Pot)
A twist on the classic Korean hot pot, this curry-flavored gyunabe combines tender beef and vegetables with a rich, aromatic curry broth.
Ingredients:
– 500g beef brisket or shank, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1 cup diced bell peppers
– 1/2 cup curry paste
– 2 cups beef broth
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– Salt and black pepper, to taste
– Noodles or rice, for serving
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef and cook until browned, about 5 minutes.
2. Add onion, garlic, mushrooms, bell peppers, and curry paste. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
3. Pour in broth, soy sauce, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until beef is tender.
4. Serve hot pot with noodles or rice.
Cooking Time: 35-40 minutes
Ankimo Monkfish Liver Hot Pot with Ponzu
This Ankimo hot pot is a unique and flavorful dish that combines the rich taste of monkfish liver with the tangy sweetness of ponzu. Perfect for a cozy evening with friends or family.
Ingredients:
– 1 piece of ankimo (monkfish liver), sliced into thin pieces
– 2 tablespoons of ponzu sauce
– 1 tablespoon of soy sauce
– 1 tablespoon of sake
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of dashi broth
– Salt and pepper to taste
– Sesame seeds and grated daikon for garnish (optional)
Instructions:
1. In a large pot or hot pot cooker, combine ponzu sauce, soy sauce, and sake.
2. Add the sliced onion and minced garlic, cooking until the onion is translucent.
3. Add the sliced ankimo and dashi broth to the pot.
4. Cook for 5-7 minutes, or until the monkfish liver is cooked through.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and grated daikon if desired.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Spicy Cod Roe Tarako Nabe
This Japanese-inspired noodle dish combines the flavors of cod roe, spicy miso paste, and savory broth with a variety of vegetables. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup cod roe (tarako), rinsed and drained
– 2 tablespoons spicy miso paste
– 4 cups dashi broth (or substitute with chicken or vegetable stock)
– 1 tablespoon soy sauce
– 1 tablespoon sake (or substitute with dry white wine)
– 1 teaspoon sugar
– 1/4 cup sliced green onions
– 1/4 cup grated daikon radish
– 1/2 cup noodles of your choice (e.g. udon or soba)
– Salt and pepper to taste
Instructions:
1. Bring dashi broth to a boil in a large pot.
2. Add soy sauce, sake, and sugar. Whisk until dissolved.
3. Add cod roe, green onions, and daikon radish. Simmer for 5 minutes.
4. Cook noodles according to package instructions. Drain and set aside.
5. Combine spicy miso paste with a small amount of the broth to thin it out.
6. Add the thinned-out miso mixture to the pot and stir to combine.
7. Serve hot, garnished with additional green onions if desired.
Cooking Time: 20 minutes
Yudofu (Simmered Tofu) Hot Pot with Ginger
A classic Japanese hot pot recipe that’s easy to make and packed with flavor, featuring tender simmered tofu and a hint of spicy ginger.
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking sake)
– 2 inches fresh ginger, peeled and sliced thinly
– 2 cups dashi broth (or vegetable broth)
– Noodles or rice for serving
Instructions:
1. In a large pot, combine soy sauce, sake, mirin, and sliced ginger.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Add the tofu pieces to the pot and cook for an additional 5-7 minutes, or until heated through.
4. Serve the hot pot with noodles or rice, and enjoy!
Cooking Time: 15-20 minutes
Summary
Cozy up with these 20 flavorful Japanese hot pot recipes! From classic shabu-shabu to spicy miso nikomi and seafood nabe, there’s something for everyone. Try our unique recipes like kimchi-infused chanko nabe or pork belly and mushroom mizutaki. Or, go vegan-friendly with our kinoko nabe (mushroom hot pot) recipe. Whether you’re in the mood for a hearty beef dish or a light and refreshing seafood option, these Japanese hot pot recipes are sure to delight.
