Hot Pot with Chicken and Vegetables

Hot Pot with Chicken and Vegetables

In Japan hot pots (nabe) are made on the table in front of guests using a special gas cooker. You can combine different ingredients of your choice like pork or beef slices, fish or seafood. Part of our series of Japas (Japanese tapas recipes for chefs).

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time10 mins


  • 800ml fish stock dashi or buillion
  • 200g chicken leg fillets
  • 1/3 pc tofu
  • 200g chinese cabbage
  • 100g spinach
  • 8 pcs shiitake mushrooms
  • 100g shimeji mushrooms
  • 1/2 pc carrot
  • 1/2 pc leek
  • Kikkoma Sesame Sauce
  • Kikkoman Ponzu Citrus Soy Sauce


Chop the meat into bite-sized pieces. Repeat with tofu, shiitake and vegetables. The shimeji do not need slicing. Precook the carrot until half done.

Bring the dashi or buillion to the boil in a pot, add meat, mushrooms and vegetables and cook until everything is tender. Serve in small bowls with Kikkoman Sesame Sauce and Kikkoman Ponzu Sauce for dipping.

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