Common Japanese Scorching Pots You Can Make At Residence

2025年12月16日

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Benefit from the comforting flavors of Japanese sizzling pots you may make proper in your kitchen. They’re easy, satisfying, and very best for chilly nights.

Japanese round cast iron pan containing Sukiyaki, a Japanese hot pot dish where marbled beef, tofu, and vegetables are simmered in sweetened soy sauce broth.

Fast Overview

Steamy and heartwarming, Japanese sizzling pots are excellent for chilly nights, cozy weeknights, or festive gatherings. I like not solely savoring these comforting dishes, but in addition the enjoyment of getting ready and sharing them with household and associates.

There are such a lot of kinds to discover, and every one is full of taste. On this roundup, I’m sharing my favourite sizzling pots—from shabu-shabu to Hokkaido salmon sizzling pot—to heat your coronary heart and your property!

Nami’s Cooking Suggestions for Scorching Pots

Slicing suggestions: Many sizzling pot and stew recipes name for loads of greens and thinly sliced meats. For those who’d like to enhance each the flavour and presentation of your dishes, check out my information on Japanese Slicing Strategies.
Tools you want:

Share your outcomes: For those who strive any of those recipes, I’d love to listen to how they end up. Please share your expertise within the feedback!

A Japanese shabu-shabu hot pot setup with a donabe pot, thinly sliced beef, tofu, assorted mushrooms, vegetables, udon noodles, and dipping sauces arranged on a wooden table.

Shabu Shabu

Shabu Shabu is likely one of the most iconic Japanese sizzling pots to get pleasure from at residence. The title comes from the Japanese onomatopoeia shabu-shabu, mimicking the mild “swish-swish” of thinly sliced meat and greens as they’re cooked in a light-weight, savory dashi broth. It’s surprisingly easy to organize, naturally low in fats, and a scrumptious method to load up on greens and tofu.

Japanese round cast iron pan containing Sukiyaki, a Japanese hot pot dish where marbled beef, tofu, and vegetables are simmered in sweetened soy sauce broth.

Sukiyaki

In addition to Shabu Shabu, I typically make Sukiyaki at our desk as a result of it’s such a flavorful sizzling pot to share. I begin by frivolously grilling or simmering well-marbled beef in a shallow cast-iron pot, then add greens, tofu, and mushrooms. Every little thing cooks collectively in a candy, salty, and savory broth that smells unimaginable and tastes even higher.

A Le Creuset pot containing Mille-Feuille Nabe, which is a hot pot dish with layers of pork belly slices and napa cabbage slices in a dashi broth.

Mille-Feuille Nabe

Named after the French mille-feuille (“a thousand leaves”), this comforting sizzling pot comes collectively by layering napa cabbage and skinny pork stomach slices, then simmering them in a savory dashi broth. In my recipe, I will present you tips on how to create a gorgeous, layered presentation and a harmonious taste with only a handful elements.

Chanko Nabe in a donabe hot pot.

Chanko Nabe (Sumo Stew)

Chanko Nabe, often known as Sumo Stew, is a hearty sizzling pot full of greens and protein, all simmered in a wealthy dashi and rooster broth. I like how versatile it’s—you’ll be able to load it together with your favourite elements! Historically eaten by sumo wrestlers, this well-balanced, comforting meal can also be a favourite in Japanese houses and eating places alike.

A donabe (earthenware hot pot) containing meat, seafood, and vegetables.

Yosenabe (Japanese Scorching Pot)

Yosenabe is a primary Japanese sizzling pot the place you’ll be able to cook dinner no matter elements—rooster, seafood, tofu, and every kind of greens—in a scrumptious dashi broth.

A Japanese earthenware pot (Donabe) containing vegetables, tofu, and pork cooked in sesame and miso based soup broth.

Sesame Miso Scorching Pot (Goma Miso Nabe)

For a special twist, I like making Sesame Miso Scorching Pot, which brings a wealthy, nutty, and savory taste to the desk. I pile in plenty of contemporary greens and end it with a sprinkle of shichimi togarashi (Japanese seven-spice) for a spicy kick.

A Japanese donabe clay pot containing salmon, potato, daikon, corn, cabbage simmered in miso-based soup.

Hokkaido Salmon Scorching Pot (Ishikari Nabe)

Transport your self to wintery Hokkaido with Salmon Scorching Pot, or Ishikari Nabe. Right here, we layer salmon with potatoes, corn, daikon, onion, and cabbage, then simmer every thing in a savory miso broth. A pat of butter on high melts into the soup for a wealthy, creamy end. So good!

A donabe containing vegetables and pork in a savory miso soy milk broth.

Soy Milk Scorching Pot

For those who get pleasure from a fragile but creamy soup, you’ll love making Soy Milk Scorching Pot, or Tonyu Nabe. In Japan, it’s typically served at tofu eating places or cozy ryokan (conventional inns), and at residence, I maintain it easy with napa cabbage, carrots, mushrooms, and tofu. It’s simple to make however feels additional particular with each comforting, silky spoonful.

A Japanese earthenware pot (donabe) containing Mizutaki (Japanese Chicken Hot Pot) filled with chicken, tofu, mushrooms, and all kinds of vegetables.

Mizutaki (Japanese Rooster Scorching Pot)

Mizutaki, or Rooster Scorching Pot, is simple to make with easy, on a regular basis elements—rooster, greens, mushrooms, and tofu. Simply simmer every thing in a light-weight broth, then dip every chew into savory, citrusy ponzu sauce.

A donabe containing monkfish and vegetables.

Monkfish Scorching Pot (Anko Nabe)

This Monkfish Scorching Pot (Anko Nabe) is a specialty from japanese Japan. The wealthy, savory broth is completely unforgettable. I often search for monkfish at native fish markets or Japanese shops. You may as well swap in grouper, halibut, mahi-mahi, sea bass, scallops, snapper, or swordfish.

A Japanese clay pot simmering chicken meatballs, tofu, mushrooms, and various vegetables in a savory dashi broth.

Tsukune Scorching Pot (Tori Dango Nabe)

Tsukune Scorching Pot, or Tori Dango Nabe, is all the time a children’ favourite because of its flavorful rooster meatballs! They’re simmered in a light-weight dashi broth with tofu, greens, and mushrooms for a wholesome, comforting meal.

An electric hot pot containing Mizore Nabe, a Japanese hot pot with grated daikon.

Mizore Nabe (Scorching Pot with Grated Daikon)

Consuming sizzling pot can really feel nearly poetic, particularly with Mizore Nabe. We pile the pot with grated daikon, greens, and mushrooms. Because it simmers, the daikon rapidly turns translucent, like sleet or falling snow! That’s why this sizzling pot can also be known as yukinabe (雪鍋), which accurately means “snowy sizzling pot.”

Motsunabe, a traditional Japanese hot pot featuring beef offal simmered in a flavorful broth with vegetables, is served in a donabe on a portable gas stove on the table.

Motsunabe Recipe

For those who love completely different cuts of meat, do that wealthy Motsunabe. Originating in Hakata, Fukuoka, it’s now a favourite in eating places throughout Japan. Beef offal, garlic chives, cabbage, and tofu simmer in a creamy miso broth for a bowl full of deep umami goodness!

A donabe containing pork, cabbage, tofu, and mushrooms in a kombu broth.

Scorching Pot for One

This sizzling pot is fast, simple, and excellent for one or two folks. With sliced meat, greens, and mushrooms, it makes a healthful, satisfying meal. Serve it with rice or noodles to make it even heartier. This cozy recipe was impressed by the Japanese drama Midnight Diner.

Kimchi Gyoza Nabe served in donabe (Japanese earthenware pot).

Kimchi Gyoza Nabe

My household loves Kimchi Gyoza Nabe after we crave one thing tangy and spicy. This Korean-inspired Japanese sizzling pot is full of juicy dumplings, kimchi, tender greens, and hearty mushrooms. Each simmering spoonful is pure savory deliciousness!

Editor’s Word: This submit was initially printed on Nov 8, 2016, and up to date on December 11, 2019, and December 15, 2025 with extra info.

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