Duck Nabe (鴨鍋, Kamo Nabe) is a rich and comforting Japanese hot pot made with tender slices of duck simmered in a savory dashi-based broth alongside tofu, mushrooms, napa cabbage, and seasonal vegetables. The duck releases its flavorful juices into the broth, creating a deeply satisfying meal that is especially popular during the autumn and winter months.

A traditional favorite in Japan, Duck Nabe is often enjoyed as a communal dish, with family and friends gathering around a simmering donabe (Japanese clay pot). The remaining broth is commonly finished with udon noodles, soba noodles, or zosui (rice porridge), ensuring none of its rich flavor goes to waste.

What is Duck Nabe?

Duck Nabe is a Japanese hot pot featuring thinly sliced duck breast or duck thigh cooked in a lightly seasoned broth made from dashi, soy sauce, mirin, and sake. The combination of succulent duck, fresh vegetables, tofu, and mushrooms creates a balanced dish that is rich in umami while remaining light and nourishing.

In Japan, Duck Nabe is particularly associated with colder seasons and is frequently served in traditional restaurants and homes.

Preparation Time

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4

Ingredients

For the Broth

  • 1 liter dashi stock
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 teaspoon sugar
  • 1 teaspoon grated fresh ginger

Main Ingredients

  • 500 g duck breast or duck thigh, thinly sliced
  • 300 g firm tofu, cubed
  • 3 cups napa cabbage, chopped
  • 200 g shiitake mushrooms, halved
  • 100 g enoki mushrooms
  • 2 Japanese green onions (negi), cut into 5 cm pieces
  • 1 carrot, thinly sliced
  • 1 bunch shungiku (garland chrysanthemum) or spinach
  • 1 block konnyaku, sliced (optional)

Garnishes

  • Thinly sliced green onions
  • Yuzu zest
  • Shichimi togarashi
  • Freshly ground black pepper

For Serving

  • Steamed Japanese rice
  • Ponzu sauce
  • Udon noodles or soba noodles (optional)

Kitchen Equipment

  • Donabe (Japanese clay pot) or large heavy pot
  • Ladle
  • Cutting board
  • Sharp knife
  • Serving bowls

Step 1: Prepare the Duck

Trim any excess fat from the duck if necessary.

Slice the duck thinly against the grain.

Allow the duck to rest at room temperature for about 10 minutes before cooking.

Step 2: Prepare the Broth

In the donabe or large pot, combine:

  • Dashi stock
  • Soy sauce
  • Mirin
  • Sake
  • Sugar
  • Grated ginger

Bring the broth to a gentle simmer over medium heat.

Step 3: Cook the Vegetables

Add:

  • Napa cabbage
  • Carrots
  • Shiitake mushrooms
  • Enoki mushrooms
  • Green onions
  • Konnyaku (if using)

Simmer for 8–10 minutes, until the vegetables begin to soften.

Step 4: Add the Duck and Tofu

Place the tofu cubes into the broth.

Add the sliced duck one piece at a time.

Simmer gently for 3–5 minutes, just until the duck is cooked but still tender.

Avoid overcooking to preserve its juicy texture.

Step 5: Finish the Nabe

Add the shungiku or spinach during the final minute of cooking.

Taste the broth and adjust the seasoning if necessary.

Step 6: Serve

Ladle the duck, vegetables, tofu, and broth into individual bowls.

Garnish with:

  • Green onions
  • Yuzu zest
  • Shichimi togarashi
  • Freshly ground black pepper

Serve with steamed rice, ponzu sauce, or cooked udon or soba noodles.

Finish the remaining broth with noodles or rice to make zosui, a comforting Japanese rice porridge.

Chef's Tips

  • Use duck breast for a leaner dish or duck thigh for a richer flavor.
  • Slice the duck thinly so it cooks quickly and stays tender.
  • Simmer gently rather than boiling vigorously to prevent the duck from becoming tough.
  • Add leafy greens at the end to preserve their vibrant color.
  • A donabe retains heat well and provides an authentic Japanese hot pot experience.
  • Prepare all ingredients before heating the broth for smooth table-side cooking.

Delicious Variations

Miso Duck Nabe

Stir white miso into the broth for a richer and creamier flavor.

Spicy Duck Nabe

Add kimchi, chili paste, or shichimi togarashi for gentle heat.

Mushroom Duck Nabe

Include maitake, oyster mushrooms, and king oyster mushrooms for extra umami.

Duck and Udon Nabe

Cook fresh udon noodles in the remaining broth for a satisfying finish.

Duck Soba Nabe

Serve the hot pot with buckwheat soba noodles for a traditional pairing.

Citrus Duck Nabe

Add slices of yuzu or a splash of yuzu juice for a refreshing citrus aroma.

Nutrition Information (Per Serving)

  • Calories: 430
  • Protein: 33 g
  • Carbohydrates: 15 g
  • Fat: 25 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 920 mg

Values are approximate and may vary depending on the ingredients used.

Best Side Dishes

Duck Nabe pairs wonderfully with:

  • Steamed Japanese Rice
  • Udon Noodles
  • Soba Noodles
  • Pickled Vegetables (Tsukemono)
  • Seaweed Salad
  • Edamame
  • Spinach with Sesame Dressing (Goma-ae)
  • Green Tea

Storage Tips

Store leftover Duck Nabe in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat until just simmering to keep the duck tender. If possible, store the duck separately from the vegetables to maintain the best texture. While the broth can be frozen for up to 2 months, freshly cooked duck offers the best quality.

Frequently Asked Questions

What does "Kamo Nabe" mean?

"Kamo" means duck, and "nabe" means hot pot, making Kamo Nabe a traditional Japanese duck hot pot.

Which cut of duck is best?

Duck breast is the most common choice because it is tender and slices easily, while duck thigh provides a richer flavor.

Can I substitute chicken?

Yes. Chicken can be used, but the broth will be lighter and won't have the distinctive richness of duck.

Can I prepare Duck Nabe ahead of time?

You can prepare the broth and chop the vegetables in advance. Add the duck only when you're ready to cook and serve to keep it tender.

What should I do with the leftover broth?

The remaining broth is perfect for cooking udon, soba, or making zosui (Japanese rice porridge), a traditional way to finish a hot pot meal.

Final Thoughts

Duck Nabe is a comforting Japanese hot pot that combines tender duck, tofu, mushrooms, and seasonal vegetables in a fragrant umami-rich broth. Its balance of rich duck flavor and delicate dashi makes it an elegant yet hearty meal, especially during cooler months. Whether shared around the table with family or served as a special dinner, Duck Nabe delivers the warmth, tradition, and refined flavors that make Japanese hot pot cuisine so beloved.