Home / All Posts / My Recipes / Shio Koji Hot Pot Recipe – A Healthy Japanese Dish
Shio Koji Hot Pot Recipe – A Healthy Japanese Dish
This Japanese Shio Koji Hot Pot is a super easy dish to make and very tasty and healthy. The broth is subtle, so it does not distract from the deep taste of the fresh organic vegetables. A perfect dish for those cold and wet days! You just can’t go wrong with a nice warm Japanese hot pot!
This is an easy meal to make, with most of your time spent preparing the ingredients. Easily make a meal for a large family without being in the kitchen for hours. In Japan, this is a common dish enjoyed with family and friends in winter and fall.
I use these broth for this Japanese Shio Koji Hot Pot recipe:
If you don’t have a clay hot pot, I recommend this one:
Instead of a hot pot, you can use a deep frying pan like this:
If you are interested in reading more about Japanese hot pot, check out these other posts:
- Sukiyaki (すき焼き): My Favorite Dish to Eat When I’m Missing Japan
- Make Shabu Shabu at Home is Actually a Great Idea! – Japanese Shabu Shabu Hot Pot
- Shio Koji Hot Pot Could Be the Next Big Hit in the US, Move Aside Tonkotsu Ramen!
Eat Well, Be Happy!
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!
- Clay Hot Pot (2.2L)
- 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.
Did you Like Our Recipe?Mention @eatwithohashi_official or tag #EATwithOHASHI!
Sumiyo’s Recommended Products…
Rate this Recipe
Rate this recipe and share your thoughts. I love feedback!
That looks so delicious! I visited Tokyo a few years ago during winter and I really loved Shabu Shabu. I will definitely have to try out this recipe. I’m sure it will remind me of the time I visited Japan. Thank you!
Thank you! I love Shabu Shabu too! Yes, this is perfect for a chilly day, enjoy!
Looks amazing! I want to try this when the weather gets colder. Do you have a preference for the type of meat you use in this hot pot? Chicken/pork or perhaps seafood?
Thank you! I usually use chicken thigh and thinly sliced pork belly. But after reading your comment, I’m thinking like white fish could go well with the broth, and if I use bone in chicken thigh, it may give the broth richer taste.