Ready to enjoy one of Japan’s coziest meals? Nabemono, or nabe, are Japanese hot pot dishes cooked right at the table. In this guide, I’ll walk you through the basics so you can make a warm, comforting Japanese hot pot at home anytime.

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.

Quick Overview

When the weather turns cold or rainy, many Japanese families turn to nabe (鍋). A pot of simmering broth, fresh ingredients, and everyone cooking together at the table—this is the heart of a Japanese hot pot meal.

Why you’ll love nabe:

  • A cozy, shareable meal that brings everyone together
  • Easy to customize with your favorite proteins and vegetables
  • Comforting broths that warm you from the inside out

In this guide, you’ll learn what nabe is, the essential equipment, key ingredients, and my best cooking tips for hot pot at home.

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.

What is Nabemono (or Nabe)?

Nabemono is the Japanese term for hot pot dishes cooked and enjoyed at the table.

  • Nabe (鍋) means “pot.”
  • Nabemono (鍋物) means “ingredients cooked together in a pot.”

The meal is simple and communal. Everyone adds ingredients to a simmering broth, waits for it to cook, and enjoys it piping hot. It’s interactive, cozy, and very homey.

While nabe is a classic winter meal, it’s also perfect for casual gatherings, holidays, and family dinners. If you love warm one-pot meals, you’ll enjoy nabe all year long.

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

Essential Nabe Equipment

You only need a few simple tools to make Japanese hot pot at home. These keep the broth hot at the table and make the meal easy and fun.

Quick list

  1. Donabe pot (or another sturdy pot)
  2. Portable butane stove (or induction cooktop)
  3. Butane canisters
  4. Serving utensils – skimmer, ladles, slotted ladles, cooking chopsticks
  5. Tableware – medium bowl, small bowl, and chopsticks

1. Donabe pot

The donabe (土鍋) is the most traditional pot for Japanese hot pot. It holds and distributes heat well, which is perfect for simmering hot pot at the table. Donabe pots come in many sizes and designs, so if you cook nabe often, investing in a good-quality donabe is well worth it.

Various types of donabe, Japanese clay pots on the table.

Where to Buy

Start with JOC Goods, where we carefully curate donabe directly from trusted Japanese kilns. You can also find them at Japanese or Asian grocery stores, specialty ceramic shops, and on Amazon, though the quality can vary.

A pot of nabe, or Japanese hot pot, with napa cabbage, sliced meat, greens, and kimchi sits on a wooden table. Nearby are raw meat slices, vegetables, eggs, bowls, and a knife on a cutting board.

Donabe Size Guide

Donabe sizes are measured by the diameter of the pot. For large groups (6 people or more), using two donabe pots works best.

  • Small (6.5–8 in / 16.5–20 cm, 6号) – Serves 1–2
  • Medium (8.5–11 in / 22–28 cm, 7号〜9号) – Serves 2–3
  • Large (12 in / 31 cm, 10号) – Serves 4–6

⚠️ Before your first use, season your donabe properly so it will last for years. Follow my step-by-step guide in How to Season and Care for Your Donabe.

Alternative Pots

No donabe? You can still enjoy nabe with these options:

2. Portable butane stove

A portable butane stove keeps the broth hot at the table—the traditional way to enjoy nabe!

📌 Most donabe pots need a gas flame and cannot be used on standard electric or induction cooktops unless specifically noted.

Portable Butane Stove & Butane Gas Canisters

Many families use a single-burner butane stove for tabletop cooking, grilling, and hot pot. It’s also very useful for emergencies, camping, or road trips.

Portable Stove Options

We’ve used several Iwatani stoves over the years, and they’re reliable:

I’ve also listed a few additional Iwatani options for you.

Alternative option: If you are using a stainless steel pot, you can also use a portable induction cooktop.

3. Butane canisters

You’ll need butane canisters (カセットガス) for your portable stove.

⚠️ Safety Tip: Always cook in a well-ventilated space. (Butane burners typically don’t produce carbon monoxide.)

Expert Tip: Keep extra canisters on hand in winter. Cold temperatures weaken the flame, and hot pot meals often last a long time. Extra fuel makes sure your nabe stays hot until the end.

4. Serving utensils

Set out a few shared utensils so everyone can cook and serve with ease:

A matching nabe tool set with beautiful wooden handles looks tidy on the table and makes serving so much easier!

A pot of nabe, or Japanese hot pot, with napa cabbage, sliced meat, greens, and kimchi sits on a wooden table. Nearby are raw meat slices, vegetables, eggs, bowls, and a knife on a cutting board.
Three kitchen utensils with metal heads and wooden handles are arranged diagonally. The tools include a solid serving spoon, a slotted spoon, and a ladle. All have a shiny finish and appear to be clean and unused.

5. Tableware and drinkware

Give each guest a small personal setup:

You might also want:

A donabe set over the portable gas stove and platters of monkfish and vegetables.

Japanese Hot Pot Ingredients

A delicious nabe starts with a good dashi (Japanese soup broth), then layers in vegetables, protein (sometimes protein, then vegetables), and a simple finish of rice or noodles.

Quick list

  1. Dashi (Japanese soup stock)
  2. Meat and seafood
  3. Tofu and soybean products
  4. Vegetables and mushrooms
  5. Rice or noodles
  6. Dipping sauce

1. Dashi (Japanese soup stock)

The common broths for Japanese hot pot include:

Slowly bring the kombu water to a simmer.

2. Meat and seafood

  • Thinly sliced beef or pork (about 1–2 mm thick) cooks in seconds in hot broth and adds a lovely richness. Well-marbled cuts like ribeye, sirloin, pork belly, or pork loin give a soft, silky texture and a naturally sweet flavor. Because the meat is rich and tender, a few slices go a long way.
  • Chicken thigh stays juicy and tsukune (chicken meatballs) add body and richness.
  • White fish or salmon hold their shape and add a clean, delicate taste.
  • Shrimp, scallops, and clams cook quickly and bring deep umami.
  • Squid or crab add great texture and natural sweetness; great for winter hot pots.
Place the meat on the plate.
Namiko Hirasawa Chen

Nami’s Tips on How to Slice Meat Thinly

Butchers at Japanese or Asian grocery stores chill the meat slightly so they can slice it paper-thin.

You can do this at home, too! Follow my easy step-by-step tutorial on How to Slice Meat Thinly for best results.

Slicing the block of the ribeye and filet mignon thinly.

If you live near Japanese or Korean grocery stores, they often sell high-quality thinly sliced meat for hot pot.

3. Tofu and soybean products

Tofu is a nabe staple and soaks up the flavorful broth beautifully. Here are some options:

Tofu | Easy Japanese Recipes at JustOneCookbook.com
Aburaage (Japanese Fried Tofu Pouch) | Easy Japanese Recipes at JustOneCookbook.com

4. Vegetables and mushrooms

Classic vegetables for nabe include:

  • napa cabbage
  • carrot
  • daikon
  • Tokyo negi (Japanese long green onion)
  • chrysanthemum greens (shungiku)
  • gobo (burdock root)
  • mizuna

They add sweetness, texture, and lots of color to the pot.

You can also use what’s available locally, such as bok choy, broccoli, spinach, watercress, zucchini, and more. Add firm stems first to the broth, then leafy greens.

Assorted vegetables, tofu, and mushrooms in a bamboo basket, ready to cook in Shabu Shabu.

Japanese mushrooms are another must-have. They add deep umami and a wonderful texture to the broth. My favorites are:

  • shiitake mushrooms
  • enoki mushrooms
  • shimeji mushrooms
  • maitake mushrooms
  • king oyster mushrooms

Each brings its own flavor and shape to the pot.

5. Dipping sauce

The broth is delicious on its own, but dipping sauces make nabe extra fun. Here are the two most common sauces:

  • Ponzu – A citrusy soy sauce that brightens the dish, especially fatty meat.
  • Goma dare – A creamy roasted sesame sauce that pairs well with marbled beef and pork.
Dipping sauce bowls containing ponzu in one of them and the other in sesame sauce.

You can customize your bowl with toppings like:

Have fun creating your own perfect mix!

6. Rice or noodles

Finish the meal with shime, the final course.

  • Add cooked rice to the remaining broth and simmer for Zosui (rice soup).
  • Or add cooked udon noodles and simmer until tender.

It’s the perfect way to enjoy every last drop of the flavorful broth.

Chicken Zosui (Japanese rice soup) served in a donabe, Japanese earthenware pot.
Cook the udon in the leftover shabu shabu broth.
Namiko Hirasawa Chen

Nami’s Best Tips for Nabemono

Cooking and eating nabemono is all about the shared experience. Here are my best tips to help you cook Japanese hot pot like a pro!

  1. Follow the cooking order. Start with ingredients that build flavor, like chicken, fish, or meatballs. Add root vegetables that take longer to cook next, like daikon, carrots, or gobo, then mushrooms and finish with thinly sliced meat and leafy greens.
  1. Don’t overcrowd the pot. Too many ingredients at once lowers the broth temperature. Add ingredients in small batches so everything cooks evenly.
  1. Add ingredients to a boiling broth. Wait until the broth is bubbling before you add new ingredients. This keeps the broth temperature high all the time.
  1. Skim the broth occasionally. Proteins and vegetables can create foam or scum on the surface. Skim occasionally to keep the broth clean and clear. I usually skim while Mr. JOC adds ingredients—teamwork!
Skimming scum with a fine mesh skimmer in a donabe, Japanese hot pot.
  1. Taste and adjust. As you cook, the broth may become stronger or lighter. Adjust with a bit more dashi, water, or seasoning.
  1. Practice good sharing etiquette. When cooking with guests, avoid fishing around for specific pieces in the pot. As the host, you can offer to help newcomers cook their ingredients, which makes the meal welcoming and fun.

Ready to make Japanese hot pot at home? Here are some helpful links to get you started:

A donabe containing monkfish and vegetables.

Editor’s Note: This post was originally published on March 5, 2019. It was updated on November 24, 2021, and republished on November 26, 2025 with more helpful information.