Name: Chicken Nabe (Japanese Hot Pot) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 lb chicken thighs, cut into pieces; 1 block tofu (optional); 4 cups dashi or chicken broth; 2 tbsp soy sauce; 1 tbsp mirin; 1 cup napa cabbage; 1 cup mushrooms (shiitake or enoki); 1 cup carrots, sliced; Green onions for garnish

Jump to Recipe· 4.3 from 80 reviews

If you’ve never experienced the heartwarming comfort of a traditional Japanese hot pot, you’re in for a real treat with this Chicken Nabe (Japanese Hot Pot) Recipe. This dish wraps tender chicken thighs, crisp napa cabbage, earthy mushrooms, and vibrant vegetables in a savory, subtly sweet broth that’s both nourishing and utterly satisfying. It’s the perfect way to bring warmth and a touch of authentic Japanese flavor to your table, especially on chilly days when you crave something wholesome and delicious. Making this dish is a delightful kitchen adventure that rewards you with a bowl full of soul-soothing goodness.

Ingredients You’ll Need

The image shows a collection of fresh ingredients arranged neatly on a white marbled surface. At the center bottom is a black square dish holding a raw meat patty with green herbs mixed in, topped with a raw egg yolk in the middle, and a red spatula resting on the edge. To the left, there is a white round plate piled with pieces of pink raw chicken. To the right, a white round plate holds lime halves, sliced brown mushrooms, green onions, cubes of light yellow tofu, and fresh leafy greens. A small red bottle with Asian writing stands between the plates. On the far left side, metal kitchen tools including tongs, a ladle, and scissors are laid down. The whole setup is on a clean white marbled table. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Chicken Nabe (Japanese Hot Pot) Recipe is in its simple, fresh ingredients that all come together beautifully. Each item plays a crucial role: from the juicy chicken thighs that add protein and richness, to the crisp napa cabbage and tender mushrooms offering texture and earthiness, and the aromatic broth that ties everything into a perfect harmony.

1 lb chicken thighs, cut into pieces: Choose skin-on for extra flavor and juiciness, but skinless works well too.
4 cups dashi or chicken broth: This forms the umami-packed base of your hot pot; homemade dashi is best but store-bought broth is fine.
2 tbsp soy sauce: Adds savory depth and a slight saltiness to the broth.
1 tbsp mirin: Provides a touch of sweetness and balances the savory elements perfectly.
1 cup napa cabbage: Brings a fresh crunch and delicate flavor that softens beautifully while simmering.
1 cup mushrooms (shiitake or enoki): These add an earthy texture and enhance the umami character of the dish.
1 cup carrots, sliced: For a pop of color and a subtle, natural sweetness.
1 block tofu (optional): Adds an extra layer of protein and soaks up the flavorful broth wonderfully.
Green onions for garnish: Brightens each bowl with a fresh, sharp contrast and color.

How to Make Chicken Nabe (Japanese Hot Pot) Recipe

Step 1: Prepare the Broth

Start by combining your dashi or chicken broth, soy sauce, and mirin in a large pot. Bring this mixture to a gentle simmer over medium heat. This simple broth forms the flavorful foundation that infuses the entire dish, so take a moment to appreciate how these umami and sweet elements balance perfectly.

Step 2: Add the Chicken

Once the broth is simmering, toss in the bite-sized pieces of chicken thighs. Let them cook gently for about 5 minutes until they’re just tender and cooked through. The chicken releases its juices into the broth, increasing the richness and making every spoonful deliciously savory.

Step 3: Incorporate the Vegetables and Tofu

Next, add in the napa cabbage, mushrooms, sliced carrots, and tofu if you’re using it. Allow everything to simmer together for another 5 to 7 minutes. This step lets the vegetables soften without losing their shape or vibrant color, and the tofu absorbs the broth’s flavors beautifully, adding a lovely creaminess to the pot.

Step 4: Final Touches and Serve

Once all ingredients are cooked to perfection, dish the hot pot into bowls, and sprinkle green onions on top for a fresh, crisp finish. This is when the Chicken Nabe (Japanese Hot Pot) Recipe truly shines — piping hot, fragrant, and inviting you to dive right in.

How to Serve Chicken Nabe (Japanese Hot Pot) Recipe

The image shows a clay pot filled with a hot soup dish, carefully arranged with four main layers. At the top left, there are three round brown mushrooms with criss-cross cuts on their caps, next to bright green leafy cabbage. In the center bottom, there are several light brown meatballs clustered together, surrounded by long, thin white mushrooms with small caps. On the right side, there are white pieces of sliced leek, all sitting in a clear broth. The clay pot is placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Green onions are the classic garnish for a reason. Their mild sharpness complements the gentle flavors of the hot pot perfectly. You can also add a sprinkle of shichimi togarashi (Japanese seven-spice) if you want a hint of heat and complexity.

Side Dishes

Chicken Nabe pairs beautifully with simple steamed rice, which helps soak up the flavorful broth. If you want to turn this into a full meal, consider adding cooked udon noodles directly into the pot just before serving — they soak up all the delicious flavors for an extra satisfying bite.

Creative Ways to Present

One of the most fun parts of enjoying Chicken Nabe (Japanese Hot Pot) Recipe is the communal experience. Serve it family-style at the table in the hot pot so everyone can help themselves, making mealtime interactive and cozy. You can also present the ingredients raw on separate platters and let guests add their favorites to the simmering broth for a personalized touch.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Chicken Nabe (Japanese Hot Pot) Recipe, transfer it to an airtight container and store it in the refrigerator for up to 2 days. The flavors actually deepen after sitting overnight, making leftovers a tasty treat.

Freezing

While freezing is possible, it’s best to freeze the broth and chicken separately from the vegetables and tofu, as the texture of napa cabbage and tofu can change when frozen. Store everything in freezer-safe containers or bags for up to 1 month.

Reheating

When reheating, gently warm the broth and chicken on the stove to avoid overcooking. Add fresh vegetables or tofu if you’d like to refresh the meal. Avoid microwaving in a single shot; slow, careful reheating preserves the best textures and flavors.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast can work if you prefer white meat, but thighs offer more juiciness and richness that complement the broth beautifully.

What kind of mushrooms are best for Chicken Nabe?

Shiitake and enoki mushrooms are traditional favorites because of their texture and umami flavor, but feel free to use any mushrooms you like.

Is tofu necessary in this recipe?

Tofu is optional but highly recommended for added protein and texture. If you’re not a fan, simply leave it out—the dish will still be fantastic.

Can I make the broth from scratch?

Definitely! Making dashi from kombu and bonito flakes takes a bit longer but deepens the flavor. Otherwise, store-bought broth works perfectly for a quick version.

How spicy is Chicken Nabe?

The classic Chicken Nabe (Japanese Hot Pot) Recipe is mild, focusing on umami and sweetness. You can spice it up with garnishes like shichimi togarashi or a drizzle of chili oil if you want some heat.

Final Thoughts

This Chicken Nabe (Japanese Hot Pot) Recipe is such a delightful, comforting meal that’s easy to prepare and full of rich Japanese flavors. It’s a wonderful dish to share with loved ones, perfect for warming up the soul on cooler days. I truly encourage you to try making it at home — it’s a simple yet impressive way to bring a bit of Japan into your kitchen and your heart.