Japanese Mixed Hot Pot with Pork, Chicken, and Seafood

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A comforting Japanese mixed hot pot (yosenabe-style) brimming with thinly sliced pork, chicken, shrimp, tofu, and seasonal vegetables gently simmered at the table in a light kombu broth. It's an interactive, family-style meal perfect for cold evenings, with a tangy citrus-soy dipping sauce to round out every bite.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 36 gCarbs
• 6 gFiber
• 9 gSugar
• 40 gProtein
• 1480 mgSodium
• 1180 mgPotassium
• 230 mgCalcium
• 4.8 mgIron
• 42 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the kombu broth

• 8 cups water
• 1 (4-inch) piece dried kombu (kelp)
• 1 cup loosely packed bonito flakes (katsuobushi)
• 1/4 cup soy sauce (shoyu)
• 1/4 cup mirin
• 2 tbsp sake
• 1 tsp kosher salt

For the hot pot ingredients

• 1/2 lb thinly sliced pork belly or pork loin
• 1/2 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 8 large shrimp, peeled and deveined, tails on
• 1/2 small napa cabbage, cut into 2-inch pieces
• 2 leeks (white and pale green parts), sliced diagonally 1/2-inch thick
• 4 oz enoki mushrooms, trimmed and separated
• 4 oz fresh shiitake mushrooms, stems removed, caps scored
• 1 medium carrot, sliced diagonally 1/4-inch thick
• 1 (14 oz) block firm or medium-firm tofu, drained and cut into 1-inch cubes
• 1 small bunch shungiku (chrysanthemum greens) or baby spinach, trimmed
• 8 oz pre-cooked udon noodles (optional, for finishing)

For the citrus-soy dipping sauce

• 1/3 cup soy sauce
• 3 tbsp rice vinegar
• 2 tbsp mirin
• 2 tbsp fresh yuzu, sudachi, or lemon juice
• 2 tbsp finely grated daikon radish
• 2 scallions, finely sliced
• 1 tsp toasted sesame seeds

Directions

1. Make the dashi: Wipe the kombu with a damp cloth (do not scrub). Place it in a large pot with the 8 cups of cold water and let steep for 20 minutes. Slowly heat over medium until small bubbles form at the edges (about 5 minutes); remove the kombu just before the water boils. Remove from heat, sprinkle in the bonito flakes, and let steep 4 minutes. Strain through a fine sieve lined with cheesecloth, discarding the flakes and kombu.
2. Season the broth: Return the strained dashi to the pot (or to a traditional donabe clay pot). Stir in the soy sauce, mirin, sake, and salt. Bring to a gentle simmer over medium heat on a portable gas or induction burner at the table.
3. Arrange the ingredients: While the broth warms, arrange the prepared pork, chicken, shrimp, napa cabbage, leeks, enoki, shiitake, carrot, tofu, and greens on a large platter or individual plates so everyone can reach them easily.
4. Begin cooking: Add the napa cabbage, carrot, leeks, and shiitake mushrooms first; simmer 4-5 minutes until just tender. Add the chicken and pork, cooking 3-4 minutes until the meat is opaque and cooked through.
5. Add the seafood and tofu: Add the shrimp, enoki mushrooms, and tofu. Simmer 2-3 minutes more, just until the shrimp turn pink and curl. Add the shungiku or spinach last and cook 30 seconds until just wilted.
6. Serve and dip: Using chopsticks or a small mesh strainer, transfer cooked items to individual bowls and dip generously into the citrus-soy sauce. Sip the warm broth from a ladle between bites, and refill the pot with fresh broth or water as needed to keep ingredients submerged.
7. Finish with noodles (optional): Once the main ingredients are eaten, add the pre-cooked udon noodles to the flavorful remaining broth, simmer 2 minutes until heated through, and serve as a satisfying closer with a splash of the dipping sauce.

Cook’s Notes

• Use a portable tabletop burner (gas, butane, or induction) so the pot stays at a gentle simmer throughout the meal; never let the broth boil vigorously or the kombu will turn bitter.
• Cut all ingredients to similar bite-sized pieces so they cook evenly and quickly – thinly sliced meat cooks in under a minute.
• Don't overcrowd the pot; cook in waves, replenishing as items are eaten, and add more dashi or hot water to keep the level consistent.
• Save any leftover broth – strain it and refrigerate for up to 3 days to use as a base for ramen, udon, or a quick weeknight soup.
• Swap proteins and vegetables based on what's seasonal: thinly sliced beef, clams, squid, daikon, bok choy, or Chinese cabbage all work beautifully.

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