When the temperatures drop and the nights grow long, few things are as comforting as gathering around a warm pot of bubbling broth. Japanese hot pot, known as nabe (鍋), is more than just a meal—it’s a cultural tradition that brings people together. Whether it’s a casual family dinner or a festive winter gathering, nabe is a staple of Japanese cuisine that warms both the body and the soul.
In this guide, we’ll explore the delicious world of Japanese hot pot, introduce you to various types (from the classic to the lesser-known), and share tips on how to make your own at home. Ready to dive in? Let’s go!
What Is Japanese Hot Pot (Nabe)?
Japanese hot pot, or nabe, is a communal dining experience where a large pot of broth is simmered at the table, and diners add ingredients like vegetables, meat, and seafood. It’s a flexible, customizable dish that allows everyone to enjoy their favorite flavors.
Traditionally enjoyed during Japan’s colder months, nabe is as much about connection as it is about food. Sharing a hot pot fosters warmth, comfort, and togetherness—making it a perfect meal for winter evenings together with your family, friends or colleagues over a flavorful sake.
Popular Types of Japanese Hot Pot (Nabe)
Let’s take a closer look at some of the most popular (and a few lesser-known) types of nabe.
Kimchi Nabe (キムチ鍋)
A spicy, rich hot pot inspired by Korean cuisine, kimchi nabe combines tangy kimchi with a savory broth, tofu, pork, and vegetables. This pot is perfect for spice lovers and is a wintertime favorite in Japan.
Oden (おでん)
Oden is a slow-simmered dish of fish cakes, daikon radish, boiled eggs, and other ingredients in a light soy-flavored broth. It’s a quintessential winter food in Japan and is often sold at convenience stores during the colder months. My recommendation is to start with daikon if you want to give it a go at a convenience stores – you will be amazed how a simple daikon radish can taste so good.
Soy Milk Hot Pot (豆乳鍋)
For a creamy and mild flavor, soy milk hot pot is a popular choice. The broth is made with soy milk and dashi, and it’s typically filled with vegetables, mushrooms, tofu, and thinly sliced meat. Without the meat, this can be a great option for vegetarian nabe feast.
Motsu Nabe (もつ鍋)
Originating from Fukuoka, motsu nabe features beef or pork offal (motsu) cooked with cabbage, garlic, and chives in a rich, savory broth. It’s a hearty, flavorful dish perfect for cold nights. If you are an adventurous eater, you will sure to enjoy this unique nabe.
Chanko Nabe (ちゃんこ鍋)
The high-protein, nutrient-packed dish of sumo wrestlers! Chanko nabe includes a mix of meat, seafood, and vegetables, often served with a soy-based or miso-based broth.
Pork Nabe (豚鍋)
Thinly sliced pork, cooked in a simple dashi broth with lots of vegetables, makes this hot pot a crowd-pleaser. The richness of the pork adds depth to the dish, while the vegetables balance it out. This was my late father’s favorite and he could eat this every evening without getting bored, as long as there is a nice sake to go along with it, LOL.
What About Sukiyaki and Shabu-Shabu?
While often grouped with hot pots, I think sukiyaki and shabu-shabu are a little different.
- Sukiyaki features thinly sliced beef cooked in a sweet soy-based sauce with tofu, vegetables, and noodles. It’s often enjoyed year-round and pairs well with a raw egg dipping sauce.
- Shabu-shabu is a light, interactive dish where diners swish thinly sliced meat and vegetables in a simple dashi broth before dipping them into sauces.
Both dishes are delicious, popular, and worth trying but don’t think you have conquered Japanese hot pot if you just have sukiyaki or shabu-shabu. There is more to hot pot in Japan.
Essential Ingredients for the Perfect Nabe
Making nabe is super simple, but choosing the right ingredients is where you need to pay careful attention to take it to the next level. There is unlimited number of combinations and you can be creative but here’s what you’ll need as the basis:
Protein options:
- Pork, chicken, or beef (thinly sliced for quick cooking).
- Seafood like shrimp, crab, or white fish.
- Tofu as a vegetarian option. Atsuage (thick fried tofu) is also a great choice.
Vegetables:
- Chinese cabbage (hakusai), shiitake or enoki mushrooms, green onions (negi), and thinly sliced carrots are staples.
- Leafy greens like spinach or mizuna (水菜) add freshness and color.
Carbohydrates (for the “shime” or ending):
- Udon noodles, rice (to make zosui), or mochi, to wrap up the meal.
Broth:
The broth depends on the type of nabe you’re making. Options include miso-based, soy sauce-based, salt-based, or kimchi-flavored broths. Pre-made soup bases are widely available, but homemade broths are easy and flavorful.
You can find ready-to-use broth in Japanese supermarkets even for oden and vegetable broth.
In addition, we often use ponzu (ポン酢) to dip the meat and vegetable to complement the flavor, combined with grounded raddish (daikon). If you do not have ponzu, you can make it by simply mixing kabosu (かぼす) or lemon juice and soy sauce. Yuzu is also a great flavor enhancer for the dip.
How to Make Japanese Hot Pot at Home
Here’s a simple step-by-step guide to enjoying nabe at home:
- Prepare the Broth: Choose your base and prepare it in a pot. A basic dashi broth can be enhanced with miso, soy sauce, or kimchi. If you are a vegetarian, make sure to use vegetable or seaweed-based dash (昆布だし).
- Prep the Ingredients: Wash and chop / slice vegetables, thinly slice meat, and arrange everything on a large platter.
- Cook and Enjoy: Heat the broth at the table using a portable stove. Add ingredients gradually, allowing them to cook before eating.
Pro Tip: Keep the broth simmering gently to avoid overcooking delicate ingredients.
Health Benefits of Japanese Hot Pot
Hot pot is not just delicious—it’s healthy too!
- The combination of vegetables, lean proteins, and broth makes it a well-balanced meal. In fact, by cooking vegetables in nabe, you can eat a lot more vegetables than eating fresh.
- Many nabe dishes are low in calories and packed with vitamins and nutrients.
- The warm broth hydrates, soothes and warms you up during dry cold winter months. An excellent immunity booster to fight off cold and flu.
FAQs About Nabe
Q: What’s the easiest hot pot for beginners to try?
A: I would say sliced pork nabe with chinese cabbage are the easiest and also fulfilling. Kimchi nabe or soy milk hot pot are also beginner-friendly and packed with flavor.
Q: Can I make nabe vegetarian or vegan?
A: Absolutely! Use vegetable or seaweed broth as I mentioned earlier and tofu, and load up on mushrooms and greens for a plant-based option.
Q: What’s the best way to store leftovers?
A: Store the broth and ingredients separately in airtight containers. Reheat on the stove to preserve flavors.
The Wrap
Japanese hot pot, or nabe, is a versatile and heartwarming dish perfect for winter. Whether you’re enjoying a spicy kimchi nabe, a creamy soy milk broth with tofu, or a hearty motsu nabe, there’s something for everyone.
Why not try making nabe at home? Experiment with different ingredients, share the meal with loved ones, and create new memories around the table.
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