Shio Koji Hot Pot (Japanese Hot Pot)

My recipe for the perfect Japanese hot pot. This is one of my favorite hot pots, as it's both super easy to make and delicious!

It's perfect for a chilly night's dinner or a casual home party with family and friends!

5 from 2 votes

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Difficulty Easy

1-1.5 pounds Chicken Thigh
0.5-1 pounds Pork Belly Thinly sliced
1/4-1/2 Cabbage Substitution: Napa Cabbage
1 pack Shimeji Mushrooms Substitution: Shiitake Mushrooms, Eringi Mushrooms, or Enoki Mushrooms
1 Carrot
1 pack Tofu Soft or Medium Firm
1 pack Shio-Koji Broth Nijiya Shio-Koji Nabe Soup

Quickly rinse cabbage with water and cut into pieces about 2 x 2 inches in size, and separate the white and green parts.
Peel the skin of the carrot and slice horizontally into 1/4 inch thick pieces.
Cut off the bottom portion of the Shimeji mushroom, so that each mushroom top becomes separated from the stem.
Quickly rinse the Tofu with water and cut into 1/2 inch thick squares.
Cut the chicken thighs into bite size pieces.
Cut the pork belly into 2-3 inch long pieces.

Pour the broth into the pot and bring it to a boil. (DO NOT ADD any water to it).
Place all ingredients into the pot in groups as shown in the picture.
Close the lid and bring it to a boil again.
Turn the heat to low and cook for about 15-20 mins until the meat and vegetables are fully cooked. Note: Keep the lid on while cooking.
Ita-daki-masu! A Japanese greeting which you say right before you eat. It means "thank you for the food!"

* If you don't have a clay hot pot, you can use a deep frying pan.

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