hot pot

Sukiyaki is a Japanese dish of fatty beef, vegetables, tofu, and noodles simmered in a sweet sauce. It's a fun way to mix things up, and it's easy to make at home!

Sukiyaki: A Japanese One Pot Meal

sake

mirin

brown sugar

soy sauce

½ block firm tofu

shiitake mushrooms ((rehydrated))

mushrooms

cabbage

tong ho

scallions

bundle dried mung bean vermicelli noodles

vegetable oil

fatty beef

dashi stock ((mushroom soaking liquid, or chicken stock))

rice

egg yolks ((pasteurized, optional))

In a pot over a portable electric or gas cooktop (or just your regular stove) over medium heat, add 2 tablespoons sake, ¼ cup mirin, 1 tablespoon brown sugar, and ¼ cup soy sauce in a saucepan. Bring to a boil, turn off the heat, make sure all the sugar is dissolved, and transfer to a bowl.

Then prepare all your sukiyaki ingredients––the tofu slices, rehydrated shiitake mushrooms, enoki mushrooms, napa cabbage, tong ho, and scallions. Set aside on a plate. Soak the dried vermicelli noodles in water for 10 minutes.

Heat 1 tablespoon vegetable oil in the pan. Fry the white parts of the scallions in the oil for 2 minutes. Chop the green parts of the scallions finely and set aside.

In the pan with the scallions, add the sliced beef. Sear the beef for 10 seconds, and add a drizzle of your sukiyaki sauce. Fry the meat until it just begins to brown––it should still be a bit pink. Remove from the pot and set aside.

Add the rest of your sukiyaki sauce and 2 cups stock. Bring to a boil, and add the tofu, mushrooms, napa cabbage, and tong ho to the pot in sections. Also drain the vermicelli noodles you soaked and add them to the pot. Cover the pot and bring to a boil. Simmer until the ingredients are cooked through, about 5-7 minutes.

Remove the cover, add the beef back to the pot. Sprinkle with the chopped scallions, and enjoy with rice and egg yolk (if desired).

Japanese hot pots are satisfying, warm meals that you and your family treasure during the cold-weather months. Today's recipe is Mille-Feuille Nabe, one of the most popular hot pot recipes enjoyed&nbsp;at home in Japan.&nbsp;

Mille-Feuille Nabe

napa cabbage

1½ lb sliced pork belly

ginger ((2.5 cm))

dashi (Japanese soup stock; click to learn more)

Tbsp sake

salt

green onion/scallion

Ponzu

Shichimi Togarashi (Japanese seven spice)

Gather all the ingredients.

Slice the ginger and thinly cut green onion/scallion. Keep the ginger on the side and put the green onion in a small serving bowl.

Cut the napa cabbage into quarters lengthwise. Without cutting the edge, wash the leaves carefully and drain well. Don’t throw away the leaves that naturally came off while rinsing. We’ll use these leaves later on.

Place each slice of pork belly between the napa cabbage leaves. If you have extra pork belly, you can put an additional slice in outer layers which have wide leaves. If the pork belly is too long for the napa cabbage, you can trim with a kitchen shear and place it in other parts of the napa cabbage.

Once the pork belly slices are nicely tucked in, cut the napa cabbage into 3-4 pieces, about 2 - 2 ¾ inches (5-7 cm).

Start packing the layers of napa cabbage/pork belly from the outer edges of donabe (or hot pot or regular pot) and work your way towards the center. The napa cabbage/pork belly layers should be packed tightly as they become loosen once it starts cooking.

If you don’t have enough layers, you might want to consider a smaller pot (remember the size of your napa cabbage and proportional pot size you used for next time) or place other ingredients in the center. Here I stuffed the center with napa cabbage leaves that came off while rinsing and cutting the napa cabbage. You can also put enoki mushrooms or shimeji mushrooms in the center.

Combine the soup ingredients (5 cups dashi, 2 Tbsp sake, 1 Tbsp soy sauce, slices of 1-inch ginger, and ½ tsp kosher salt). Don’t cut down on the salt as napa cabbage releases liquid when it&#x27;s being cooked and will dilute the soup a little bit.

Pour the soup into the pot and start cooking on high heat. Once boiling, skim the foam and fat on the surface. Then reduce the heat to medium-low heat and cook until napa cabbage is tender and pork belly is cooked through, roughly 8-10 minutes.

Serve hot with ponzu, green onion/scallion, and shichimi togarashi (Japanese seven spice).

Cozy up at your get-together with friends and family with this homemade Japanese sukiyaki recipe, served with seared marbled beef and a variety of vegetables cooked in a soy sauce broth.

Sukiyaki

udon noodles ((Typically added to the soup at the end of the meal))

head napa cabbage ((about 10 leaves

shungiku (Tong Ho/Garland Chrysanthemum) ((7 oz

Negi (long green onion) ((leek or 3 green onions))

shiitake mushrooms ((carve decorative shapes))

Yaki Tofu (Broiled Tofu) ((9 oz or 255 g))

carrot ((for decoration, optional))

noodles

lb thinly sliced beef (chuck

Tbsp neutral-flavored oil (vegetable, canola, etc) ((or beef fat

Tbsp brown sugar ((we use it

dashi (Japanese soup stock; click to learn more) ((to dilute the sauce;

sake ((240 ml))

mirin ((240 ml))

sugar ((60 ml))

soy sauce ((240 ml))

Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a small saucepan and bring it to a boil. Once boiling, turn off the heat and set aside. This Sukiyaki sauce can be stored in an air-tight container in the refrigerator for up to a month.

To Make Sukiyaki Sauce

If your udon is frozen, cook it in boiling water until loosen. Remove from heat and soak in iced water to prevent overcooking them. Drain and transfer to a plate covered with plastic. You will not need it till the end of the sukiyaki meal.

Prepare sukiyaki ingredients. Cut napa cabbage into 2” (5 cm) wide then cut in half right at the middle of the white part.

Cut shungiku into 2” (5 cm) wide, and slice Tokyo negi. Discard the bottom part of enoki and tear into smaller bundles.

Discard the shiitake stem and decorate the top of shiitake if you like.

Cut tofu into smaller pieces (I usually cut into 6-8 pieces).

If you like, you can slice some carrots and then stamp them into a floral shape for decoration.

Drain and rinse the shirataki noodles (sorry no photo). Put all the ingredients on one big platter for the table or into smaller individual servings.

To Prepare the Ingredients

Set a portable gas cooktop at the dining table. Each person should have a medium-sized bowl where the cooked food is being transfered to from the pot. Heat a cast iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp cooking oil (or beef fat).

Place 2-4 slices of well-marbled beef to sear and sprinkle 1 Tbsp brown sugar. Flip and cook the other side of the meat. You can pour a little bit of Sukiyaki Sauce over the meat and enjoy some (or all) of the sweet and nicely caramelized meat now (this is to enjoy the good quality meat), and continue to the next step.

To Cook Sukiyaki

Pour half of the Sukiyaki Sauce you made (1 ⅓ cup) and 1 cup dashi (or water) in the pot.

Add vegetables, tofu, and other ingredients to the pot (keep the udon for later). Add more Sukiyaki Sauce or dashi (or water) if necessary. The ⅔ of the ingredients should be submerged in the broth. Put the lid on and bring to a gentle boil. Once boiling, turn down the heat and simmer until the ingredients are cooked through. Once ingredients are cooked through, you can add more beef as beef will cook fast. Enjoy the first round of sukiyaki. If the sauce gets too salty (from evaporating), add dashi (or water) to dilute. If the vegetables diluted the sauce too much, then add more sukiyaki sauce.

The First Round of Sukiyaki

When there is less cooked food in the pot, divide the leftover into individual bowls. Then start cooking the second round by adding more ingredients to the pot (repeat the previous step). While the second round of sukiyaki is being cooked, you can enjoy the leftover from the first pot or any side dishes.

The Second/Third Round of Sukiyaki (Optional)

We usually end the sukiyaki meal with udon. When most of the ingredients have disappeared, add udon to the pot. Cook until heated through and enjoy.

To End the Meal

Cure your winter blues with a steamy pot of Japanese Kimchi Nabe. Made with anchovy broth, kimchi, pork belly and vegetables, this soup pot is hot and sour with a good kick of spice that warms you right up!

Kimchi Nabe

lb kimchi ((454 g; cut if necessary))

bean sprouts

onion

½-1 pack medium-firm tofu

Negi (long green onion) ((or 3 green onions/scallions))

carrot

garlic chives (Chinese chives

pack enoki mushrooms

pork

Tbsp sesame oil (roasted)

dashi (Japanese soup stock; click

Tbsp gochujang (Korean chili paste)

tsp gochugaru (Korean pepper flakes)

Tbsp sugar

Tbsp kimchi juice ((60 ml))

Tbsp miso ((I use awase miso))

⅓ oz kombu (dried kelp) ((12 g, about 3x4"))

water ((960 ml))

This is an extra step and not everyone follows this method, but I highly recommend to remove the head and guts from the anchovies to reduce the bitter flavor in dashi (Watch this video).

Clean the kombu with a damp cloth (but don&#x27;t wipe off the white powder - that&#x27;s umami!). In a small saucepan, put 4 cups water, kombu, and anchovies.

Bring it to boil on low heat. It’s best to slowly infuse water with kombu and anchovies. Once boiling, cover and keep on low heat and simmer for 10 minutes.

Once you are done simmering dashi, strain through a fine sieve. Discard anchovies and kombu (Or make candied anchovies and simmered kombu (cook with soy sauce + sake + mirin/sugar)), and set aside the dashi.

Make Dashi:

Meanwhile, start prepping ingredients. Thinly slice the onion. Cut tofu into small blocks.

Cut napa cabbage into 2” (5 cm) pieces widthwise (cut from bottom to leafy side). The bottom part of napa cabbage is thicker so cut these pieces into smaller pieces lengthwise (See how I do it in the video).

Slice the Tokyo Negi (or green onions/scallions) diagonally into ½“ (1.3 cm) pieces and slice the carrot diagonally into ¼” (0.6 mm).

Cut garlic chives into 2” (5 cm) pieces. Discard the bottom of enoki mushrooms and loosen them up.

Rinse bean sprouts and place all the vegetable ingredients on a plate. Cut the sliced pork belly into 2” (5 cm) pieces and set aside.

Prepare Ingredients:

In a large donabe (4-5 serving) or pot, heat 1 Tbsp. sesame oil over medium-low heat and add the sliced pork belly. Stir fry the meat until no longer pink.

Add kimchi and onion and stir fry for 5 minutes.

Then add 1 Tbsp. sake and 1 Tbsp. gochujang.

Add 1 tsp gochugaru and 1 Tbsp sugar and mix it all together.

Add kimchi juice and dashi and make sure it’s mixed evenly.

Cover and bring to boil. Once boiling, reduce heat to low and cook for 5 minutes.

Add 1 Tbsp. soy sauce and 1 Tbsp miso. Mix all together and make sure the miso is completely dissolved.

Add the rest of ingredients and cover to cook on medium heat for 10 minutes, or until all the ingredients are tender.

Taste the soup and add kosher salt if necessary (I added about ½ tsp). Each miso has different saltiness so you really need to taste the soup to adjust the flavor.

Make Kimchi Nabe:

This dish is&nbsp;unbelievably&nbsp;easy and the only ingredients you need are just dashi kombu and tofu.&nbsp;

Hot Tofu (Yudofu)

medium-firm tofu ((in

Mitsuba (Japanese parsley) ((or any green vegetable you like

kombu (dried kelp)

Green onion/scallion ((Finely chopped))

ginger ((grated,optional))

Shichimi Togarashi (Japanese seven spice) ((optional))

yuzu kosho ((optional))

Remove any dust or particles on kombu with a damp cloth (Never wash under running water!) but leave the white powdery substances which contribute to the umami flavor in the stock.

In donabe (Japanese clay pot), put dashi kombu and pour water till 70% full. Let the kombu soak for 1-2 hours. Or you can soak the kombu while cooking on the lowest heat for 15 minutes if you are in a hurry.

Meanwhile, make the sauce. Put sauce ingredients in a small sauce pan.

When boiling, add bonito flakes (katsuobushi).

Mix well with chopsticks and cook for 1-2 minutes.

Pour the sauce into a small serving dish. You don’t have to strain; it’s okay if some bonito flakes go into the sauce.

These leftover bonito flakes have a nice flavor and you can use it as filling for Okaka Onigiri.

When the kombu dashi stock is ready (after 1-2 hours), bring the stock to a boil on medium-high heat. Once boiling, add sake and salt.

When boiling again, cut the tofu to any size you like (whole tofu, halves, 6 pieces, etc) and put it in the kombu dashi stock.

When tofu is heated through, add mitsuba. If you plan to use other vegetables, make sure are they cooked thoroughly.

Serve with the sauce and toppings of your choice while the tofu is hot.

Fast, easy Hot Pot for One. Tender pork belly cooked in a delicious and savory katsuo dashi with napa cabbage and enoki mushrooms. Inspired by Midnight Diner Japanese drama.

Hot Pot for One

katsuobushi (dried bonito flakes) ((10 g))

water ((480 ml))

pork ((Skip

oz medium-firm tofu ((60 g))

oz enoki mushrooms ((¼ pkg enoki

tsp sake

Boil water in a medium saucepan.  When boiling, add katsuobushi.

Cook for 15 seconds.  Turn off the heat and let the katsuobushi infused for 15 minutes. &nbsp;Strain the katsuobushi and set aside.

To Make Katsuo Dashi (Use Kombu Dashi for Vegan)

Cut the napa cabbage into smaller pieces.

Cut and discard the bottom of enoki mushrooms. &nbsp;Cut the tofu into smaller ½” slices. &nbsp;Cut the pork belly slices into halves or thirds.

Place the ingredients in the&nbsp;donabe (earthenware pot) and pack nicely. Pour Katsuo Dashi and sake.

Cover the lid and bring to simmer.  Skim the foam and scrum with a fine mesh skimmer. Cook for 5 minutes and serve immediately with Ponzu and Shichimi Togarashi.

To Make Hot Pot

Zosui is a comforting Japanese rice soup cooked in a savory dashi broth with vegetables, eggs, mushrooms, and sometimes meat or seafood. It&#039;s a nourishing meal that helps refuel your energy. With pantry ready ingredients, you can easily make it in no time! 

Zosui (Japanese Rice Soup)

dashi (Japanese soup stock; click to

soy sauce ((I used Usukuchi (Light Color Soy Sauce)))

oz boneless, skinless chicken thighs ((170 g, 6 oz))

carrot ((40 g, 1.4 oz))

shiitake mushrooms ((80 g, 2.8 oz))

green onions/scallions

½ rice bowls rice

egg (50 g w/o shell)

½ tsp toasted white sesame seeds

⅛ tsp white pepper powder

In a large pot (I used a donabe), add dashi broth. If you are making dashi from scratch, here’s the direction (https://www.justonecookbook.com/how-to-make-dashi/). In this recipe, I show you how to make dashi using a dashi packet. Add water and a dashi packet in the donabe.

Cover the lid and slowly bring water to boil on low heat. After a few minutes, open the lid and shake the bag to release more flavors.

Close the lid and continue to heat the broth. Once boiling, cook for 3 minutes and discard the dashi packet. Keep the lid closed and set aside.

To Prepare the Dashi

Remove the excess fat from the chicken and cut it into small bite-sized pieces.

Discard the tough stem of shiitake mushrooms and thinly slice the caps.

Cut the carrot into quarters lengthwise and thinly slice them.

Cut the green onions into thin pieces and put them in a small bowl. We use them as a garnish at the end.

If you’re using cold cooked rice, put it in a fine-mesh sieve and rinse the rice under running water to remove excess starch. Shake and drain well. If you’re using freshly made rice, you can skip this process.

In a hot dashi broth, add the chicken.

Close the lid and bring it to boil on medium-low heat. Once boiling, skim the scum and foam on the surface.

Add the carrot and cook covered until tender, about 4-5 minutes.

Once the carrot is tender, add soy sauce and salt to the broth.

Add the shiitake mushrooms and well-drained cooked rice. Cover to cook for 10 minutes.

Beat the egg in a bowl.

Slowly drizzle a small amount of the beaten egg over the soup surface, which will create a fluffy texture.

Add some of the green onion and sesame seeds. Sprinkle white pepper powder at the end.

Cover with the lid and bring the pot to the table to serve into individual bowls.

To Cook Zosui

Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi. Everyone at the table takes part in the cooking and enjoys the ingredients with different dipping sauces. It's intimate yet casual, and a whole lot of fun!&nbsp;

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Top 35 hot pot recipes from across the web

The most viewed hot pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sukiyaki: A Japanese One Pot Meal

Mille-Feuille Nabe

Sukiyaki

Kimchi Nabe

Hot Tofu (Yudofu)

Hot Pot for One

Zosui (Japanese Rice Soup)

Shabu Shabu

Nabeyaki Udon

Mizutaki (Japanese Chicken Hot Pot)

Chanko Nabe (Sumo Stew)

Chinese-Style Hot Pot With Rich Bro...

How to Make Hot Pot Broth

Sesame Miso Hot Pot (Goma Miso Nabe...

Soy Milk Hot Pot

Chicken Hot Pot

Crab Hot Pot & Crab Porridge

Asian lamb and noodle hot pot

Hearty lamb & barley soup

Hokkaido Salmon Hot Pot (Ishikari N...

Yosenabe (Japanese Hot Pot)

Vegan Japanese Hot Pot - Nabemono (...

Chilli Oil

Spicy Sichuan Hot Pot [Mild Broth R...

Hot Pot at Home

Tsukune Hot Pot (Tori Dango Nabe)

Mizore Nabe (Hot Pot with Grated Da...

Chanko Nabe (Sumo Wrestler Hot Pot)

How To Prepare Easy Chinese Steambo...

Easy Korean Army Stew - Budae Jjiga...

Pork Shabu Shabu

Spicy Soft Tofu Stew (순두부찌게 Sundubu...

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Easy and Pretty Mille-Feuille Nabe ...

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The most viewed hot pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine