The first time I tried this simple Japanese Chicken Hot Pot was at a tiny restaurant in Osaka. There was something so homey and nostalgic about the thinly sliced chicken and vegetables simmering away in a light dashi broth. Every bite was pure comfort, from the fall-off-the-bone chicken to the tender cabbage and mushrooms. I loved watching the broth turn a beautiful amber color as the ingredients released their flavors.
Now back home, memories of that wonderful hot pot experience motivated me to try recreating it myself. While my first attempt wasn’t quite restaurant-quality, I eventually developed a recipe I was proud to share. The key was finding the right balance of dashi, mirin and soy sauce to produce a savory broth that allowed the ingredients to shine through.
As I ladle the steaming broth into bowls and pass them around my table, I feel a profound sense of warmth and connection. There is something special about gathering loved ones together for a home-cooked meal, especially on cold winter days. I hope this simple but delicious Japanese chicken hot pot brings your family as much joy and comfort as it does mine.
Chicken Hot Pot Recipe
Japanese Chicken Hot Pot
Ingredients
Ingredient List:
For chicken dashi:
- 1 1/3 pound chicken wings
- 2 green onions
- 1 teaspoon salt
- 1 sliced ginger
- 6 peppercorns
- 5 cups water
For kombu dashi:
- 5 cups water
- seaweed rectangles
Instructions
Preparation:
- Season chicken with salt and allow to marinate for an hour.
- Pat chicken dry. Combine with remainder of ingredients in hot pot. Cover. Set on med-high heat.
- When broth begins boiling, reduce heat and simmer. Skim if needed. Cover once more. Simmer for 18-22 minutes.
- Turn heat off. Allow to rest for 13-15 minutes.
- Transfer wings to bowl. Refrigerate for later reuse. Strain stock through sieve.
For kombu dashi:
- Combine seaweed/kelp (kombu) and water in hot pot. Allow kombu to soak for 1⁄2 hour. It should grow to about double its original size.
- Set hot pot on med. heat without covering. Before broth simmers, remove kombu. Turn off heat.
- Turn heat back to med-high. When broth starts boiling, return to low and simmer. Add remainder of ingredients, but not mizuna.
- Cover hot pot. Bring to simmer on pot on table till all is cooked through. Add mizuna. Cook for about a minute more. Turn heat off. Give your family or guests individual bowls and allow them to ladle their servings from hot pot.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Slow Cooker Chicken Hot Pot Method
Prepare for a culinary adventure by meticulously handling traditional ingredients—cleaning and slicing chicken, chopping vegetables, and crafting a flavorful broth. In the slow cooker, strategically layer chicken at the bottom for even cooking, followed by an artful arrangement of vegetables, tofu, mushrooms, and noodles.
Gently pour the prepared broth over these layers, ensuring a seamless infusion of flavors. Season the hot pot with soy sauce, mirin, sake, and chosen flavorings to add depth and complexity to the dish. Cover the slow cooker and set it to ‘LOW’ for 6-7 hours or ‘HIGH’ for 3-4 hours; the longer, slower approach allows flavors to meld into a richer experience.
Once done, stir the hot pot gently to blend the ingredients. Serve directly from the slow cooker to preserve warmth and flavor integrity. Garnish with fresh scallions or preferred herbs, adding a final touch to this comforting and flavorful culinary creation.
Cooking Tips
From the first whiff of the savory dashi broth simmering gently in the earthenware pot, I feel a sense of nostalgia and anticipation. Carefully laying the napa cabbage leaves and tender chicken pieces into the pot, I watch with childlike wonder as each ingredient contributes its unique flavor and texture. The burdock root and carrots add an earthy sweetness, while the mushrooms impart a woodsy umami.
As my family gathers around the bubbling pot, there are smiles and laughter as we each customize our bowls with a sprinkle of sesame seeds, a drizzle of aromatic sesame oil. The hot broth is deeply satisfying, yet light enough not to weigh us down. The variety of textures delights both the young and old.
Beyond physical nourishment, this humble hot pot nourishes the soul. It draws us together, promoting bonding and connection. The act of cooking and sharing this meal fills me with peace and gratitude. As we reflect on the past year and look forward to the promise of a new one, this Japanese chicken cabbage hot pot warms our bodies and our hearts.
Serving Suggestions
This simple yet flavorful Japanese mushroom cabbage hot pot would pair nicely with some classic sides like steamed rice, miso soup, or a light wakame salad. For something more filling, Japanese curry rice or stir fried udon noodles make excellent accompaniments to soak up the savory broth. Don’t forget to offer some tamagoyaki rolled omelets, negitoro sushi, or quick pickled cucumbers too.
I also like to set out an array of condiments for personalizing the hot pot experience. A sesame dipping sauce, spicy rayu, ponzu, or even just scallions and chili oil can all enhance the cooked ingredients. And for dessert, what could be better than matcha ice cream, mochi stuffed with sweet red bean paste, or classic Taiyaki fish-shaped pancakes?
This soul-warming mushroom cabbage dish is all about savoring simple but beautiful flavors in the company of loved ones. I hope you’ll give this recipe a try and make some special new food memories this season
11 FAQs of Chicken Hot Pot
- Can I substitute chicken with another protein? Absolutely! While chicken offers a tender bite, feel free to use tofu, shrimp, beef, or even a mix of your favorite proteins. Just adjust the cooking time depending on the chosen protein.
- How long can I store the Chicken Hot Pot leftovers? Ideally, it’s best to enjoy the hot pot fresh. However, if you have leftovers, refrigerate them within two hours of cooking. Stored in an airtight container, they’ll stay good for 2-3 days. Just ensure you reheat thoroughly before serving again.
- I don’t have sake. What can I use instead? If sake isn’t handy, you can use dry sherry or Chinese rice wine as a substitute. If you prefer a non-alcoholic alternative, apple juice or white grape juice mixed with a splash of lemon juice works well.
- Is it essential to use a slow cooker for the alternative method? No, the slow cooker is just one alternative method. You can also use a Dutch oven or even a regular deep pot on the stove. The essence is in the slow and prolonged cooking.
- How can I make my Chicken Hot Pot spicier? If you’re a fan of spice, add some chopped red chilies, a splash of chili oil, or even a spoon of spicy bean paste. Adjust according to your heat preference and enjoy!
- Are Japanese Rice Cookers the Best Choice for Making Chicken Hot Pot? When it comes to making chicken hot pot, nothing beats the convenience and precision of must have rice cookers from Japan. These extraordinary appliances not only ensure perfectly cooked rice but also excel at creating delectable hot pots. Their advanced features, such as multiple cooking modes and adjustable temperatures, allow for effortless preparation of tender chicken and flavorful broths. Elevate your hot pot experience with the unparalleled performance of Japanese rice cookers.
- What is Japanese-style hot pot? Japanese hot pot, or “nabe,” is a communal dining experience where various ingredients like meat, vegetables, and noodles are cooked in a shared broth at the table. It represents a comforting and social way of enjoying a warm meal, especially popular during colder seasons.
- What are three popular Japanese hot pot dishes? Three well-loved Japanese hot pot dishes are Shabu-Shabu, Sukiyaki, and Mizutaki. Shabu-Shabu involves swishing thinly sliced meat in a simmering broth, Sukiyaki is a sweet and savory hot pot often cooked at the table, and Mizutaki features a simple chicken and vegetable hot pot.
- How do you eat Mizutaki? To enjoy Mizutaki, dip cooked ingredients in a ponzu or sesame sauce after they have been cooked in the broth. Mizutaki is often accompanied by rice or udon noodles, and the broth is consumed as a soup.
- Can I substitute chicken with another protein? Absolutely! While chicken offers a tender bite, feel free to use tofu, shrimp, beef, or even a mix of your favorite proteins. Just adjust the cooking time depending on the chosen protein.
- How long can I store the Chicken Hot Pot leftovers? Ideally, it’s best to enjoy the hot pot fresh. However, if you have leftovers, refrigerate them within two hours of cooking. Stored in an airtight container, they’ll stay good for 2-3 days. Just ensure you reheat thoroughly before serving again
Conclusion
I hope this post has inspired you to give this simple yet flavorful Japanese Chicken Hot Pot a try this winter. The combination of dashi broth, mushrooms, napa cabbage, and tofu makes for a comforting, plant-based meal that comes together easily.
Be sure to check Food and Meal for even more cozy, wholesome recipes perfect for chilly days. And let me know if you have a favorite hot pot recipe I should feature next! There’s nothing better than gathering loved ones around a steaming pot filled with delicious flavors and meaningful conversation.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.