Mar 28

Kinoko Nabe—Japanese Mushroom Hot Pot

in Japanese, Main Course, Vegan


Kinoko Nabe or Japanese mushroom hot pot

Spring is here, but it’s still chilly in northern Utah, which means I’m still in the mood for more wintery comfort foods.  One of my favorite genres of food is nabemono/nabe–Japanese hot pot dishes.  I recently whipped up one of my favorites–kinoko nabe, or mushroom hot pot–and thought I would share it with you.

It’s really quite simple to make and so delicious.  You can make it in a donabe, or Japanese clay pot, or in a large saute pan.  I used 3 different types of mushrooms to make this particular nabe–dried shiitake mushrooms (both to make the stock, and then as an ingredient in the nabe, eryngii (King Trumpet mushrooms), and buna shimeji (beech mushrooms), but you can substitute your favorite mushrooms if you like.

Kinoko Nabe (Japanese Mushroom Hot Pot)

This Japanese hot pot is delicious, comforting, and good for what ails you. You can switch out the mushrooms and vegetables for other things you have on hand!

Author Rachael Hutchings


For the dashi (stock):

  • 1 piece kombu (dried kelp), approximately 3 x 6-inches in size
  • 1/2 ounce dried shiitake mushrooms
  • 4 1/2 cups water

For the kinoko nabe:

  • 5 tablespoons sake
  • 3 tablespoons mirin
  • 3 tablespoons soy sauce (or gluten-free tamari)
  • 1/2 small napa cabbage (about 10 ounces), cut into bite-size strips (separate the bottom and leafy parts into 2 separate piles)
  • 1 large carrot (about 4 ounces), peeled, cut into 2-inch lengths, then thinly sliced lengthwise into planks (or cut into thin ribbons and rolled)
  • 1/4 medium daikon radish (about 4 ounces), peeled, cut into 2-inch lengths, then thinly sliced lengthwise into planks (or cut into thin ribbons and rolled)
  • 1 14-16 ounce package firm tofu, cut into 8 cubes
  • 2 - 3 leeks, cleaned thoroughly and cut into 2-inch lengths
  • 8 ounces eryngii (King trumpet mushrooms), cut into 2-inch lengths, then cut into 1/4-inch thick planks
  • 4 ounces buna shimeji (beech mushrooms), trimmed
  • 3 ounces harusame noodles (Japanese cellophane noodles made from sweet potato and potato starch), soaked in water for 15 minutes

To serve:

  • Ponzu
  • Grated daikon
  • Thinly sliced green onions
  • Shichimi togarashi
  • Yuzu koshou


Make the dashi (stock):

  1. Combine the kombu, shiitake mushrooms, and water in a pot and let them soak for 30 minutes.

  2. Cover the pot and set it over medium heat. Just before the stock comes to a simmer, remove the kombu.

  3. Once the water comes to a boil, let the stock simmer for 5 minutes. Then remove the pot from the heat and let the stock steep for 3 minutes. Then strain it through a fine-mesh sieve lined with 2 layers of cheesecloth. Do not discard the shiitake mushrooms!

Make the kinoko nabe broth:

  1. Combine the dashi sake, mirin, and soy sauce in a bowl. Set it aside.

Assemble the kinoko nabe:

  1. Cut off and discard the shiitake stems. Set the caps aside.

  2. Put the bottom pieces of the napa cabbage on the bottom of the donabe (claypot) or sauté pan. Arrange the other ingredients on top of the cabbage, in separate neat bundles.

  3. Gently pour in the reserved broth.

Cook the kinoko nabe:

  1. Cover the donabe and bring the broth to a boil over high heat. Decrease the heat to medium and let simmer for several minutes until things start to soften, then uncover the pot, and simmer until the ingredients are tender.

  2. Transfer the donabe to the table. Serve the donabe ingredients and broth in small bowls. Garnish with ponzu, grated daikon, thinly sliced scallions, shichimi togarashi, and/or yuzu koshou, as desired.

{ 10 comments… read them below or add one }

Judy March 29, 2021 at 9:09 pm

Wow, such gorgeous photography! The food looks amazing–such a variety of shape, color, texture, and type! How could anyone NOT want to eat this?


helan August 25, 2021 at 1:55 am

Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.


Things to do November 9, 2021 at 8:00 am

Thank you so much!! The hot pot looks really cool!


sidesist March 14, 2023 at 12:14 am

I tried this recipe last Sunday and it was a hit in my family. They really liked the flavor! This is definitely one to make again.


Candy Crush May 22, 2023 at 4:08 am

This recipe is so refreshing..


Varnamala October 18, 2023 at 10:46 am

So amazing to pack for lunch on a cool day, thanks for posting! The photos here are amazing, too. I included this recipe in a roundup of packed lunches in Poor Taste magazine.


papa's bakeria November 3, 2023 at 2:42 am

Thanks for sharing with me!


Lee January 2, 2024 at 2:08 am

awesome nabe!! i like it i looks like very good and nice!


carx mod January 22, 2024 at 10:38 am

Just tried this. Its amazing!


Solar February 11, 2024 at 7:27 am

This article was a fantastic overview of the topic. It gave me a solid foundation of knowledge.


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