Pork Nabe (豚鍋), also known as Buta Nabe, is a comforting Japanese hot pot made with thinly sliced pork, fresh vegetables, tofu, mushrooms, and a savory dashi-based broth. As one of Japan's beloved nabemono (hot pot) dishes, Pork Nabe is especially popular during the colder months when families gather around a steaming pot to enjoy a warm, communal meal.

The beauty of Pork Nabe lies in its simplicity. Tender slices of pork are gently cooked in a flavorful broth alongside seasonal vegetables that absorb the rich umami of the stock. The result is a nourishing, balanced meal that highlights the natural flavors of each ingredient. Different regions of Japan have their own versions, using local vegetables, miso, soy sauce, or citrus-flavored broths.

Whether served as a cozy weeknight dinner or the centerpiece of a family gathering, Pork Nabe is a classic example of Japanese home cooking at its finest.

What is Pork Nabe?

Pork Nabe is a Japanese hot pot where thin slices of pork are simmered together with tofu, mushrooms, leafy greens, and noodles in a seasoned broth. Diners cook ingredients gradually at the table, enjoying them fresh from the simmering pot.

Unlike richer meat stews, Pork Nabe has a light yet deeply flavorful broth, making it satisfying without feeling heavy.

Cuisine: Japanese

Category: Nabemono (Hot Pot)

Origin: Japan

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Difficulty: Easy

Ingredients

For the Broth

  • 6 cups dashi stock
  • 4 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon miso paste (optional, for a richer broth)
  • 1 teaspoon grated ginger
  • 1 garlic clove, lightly crushed (optional)

Main Ingredients

  • 500 g thinly sliced pork belly or pork loin
  • 300 g firm tofu, cubed
  • ½ napa cabbage, chopped
  • 1 bunch spinach or shungiku (chrysanthemum greens)
  • 1 Japanese leek (negi), sliced diagonally
  • 200 g enoki mushrooms
  • 150 g shiitake mushrooms
  • 100 g shimeji mushrooms
  • 1 carrot, thinly sliced
  • 200 g shirataki noodles, rinsed
  • 2 green onions, chopped

Optional Ingredients

  • Udon noodles
  • Daikon radish
  • Baby bok choy
  • Tofu skin (yuba)
  • Mochi rice cakes
  • Chinese cabbage
  • Bean sprouts

Garnishes

  • Ponzu sauce
  • Sesame dipping sauce (Goma Dare)
  • Shichimi togarashi
  • Toasted sesame seeds
  • Fresh grated daikon
  • Chopped green onions

Equipment Needed

  • Donabe (Japanese clay pot) or large stockpot
  • Portable tabletop burner (optional)
  • Ladle
  • Tongs or chopsticks
  • Knife
  • Cutting board

Step 1: Prepare the Ingredients

Slice the pork thinly if it is not already pre-sliced.

Cut the vegetables into bite-sized pieces.

Cube the tofu.

Trim the mushrooms.

Rinse the shirataki noodles and cut them into shorter lengths if desired.

Arrange all ingredients on serving platters.

Step 2: Prepare the Broth

In the donabe, combine:

  • Dashi stock
  • Soy sauce
  • Mirin
  • Sake
  • Miso (if using)
  • Ginger
  • Garlic

Bring the broth to a gentle simmer over medium heat.

Stir until the miso dissolves completely if included.

Step 3: Cook the Vegetables

Add the firmer vegetables first:

  • Napa cabbage stems
  • Carrots
  • Leeks
  • Mushrooms

Cook for about 5–7 minutes until slightly tender.

Step 4: Add the Tofu and Noodles

Carefully place the tofu and shirataki noodles into the broth.

Allow them to simmer for another 5 minutes so they absorb the flavors.

Step 5: Cook the Pork

Add the thinly sliced pork one piece at a time.

Cook for about 30–60 seconds until the pork is just cooked through.

Avoid overcooking, as it can become firm and lose its tenderness.

Step 6: Finish the Hot Pot

Add the spinach or shungiku during the final 2–3 minutes.

Taste the broth and adjust the seasoning if necessary with additional soy sauce or dashi.

Serve immediately while the broth is gently simmering.

Traditional Variations

Soy Sauce Pork Nabe

A classic version featuring a clear soy sauce and dashi broth that highlights the natural flavor of the pork.

Miso Pork Nabe

Prepared with white or red miso for a richer, heartier broth, especially popular during winter.

Kimchi Pork Nabe

A spicy variation combining kimchi, tofu, mushrooms, and pork in a flavorful broth with chili and garlic.

Citrus Pork Nabe

Finished with yuzu juice or served with ponzu dipping sauce for a refreshing contrast to the rich pork.

Deluxe Pork Nabe

Features premium pork cuts, handmade udon noodles, assorted mushrooms, tofu, and seasonal vegetables for a luxurious hot pot experience.

Chef's Tips

  • Use thinly sliced pork belly for a rich, tender texture or pork loin for a leaner option.
  • Keep the broth at a gentle simmer rather than a rolling boil.
  • Add leafy greens near the end to maintain their vibrant color.
  • Cook the pork in small batches so each slice remains tender.
  • Refill the pot with extra dashi if the broth reduces during the meal.
  • Finish with fresh citrus or ponzu to brighten the flavors.

Common Mistakes

  • Boiling the broth too vigorously
  • Overcooking the pork
  • Adding all ingredients at once
  • Using thick slices of pork
  • Over-seasoning the broth
  • Stirring too aggressively and breaking the tofu

Nutritional Information (Per Serving)

  • Calories: 510 kcal
  • Protein: 30 g
  • Carbohydrates: 17 g
  • Fat: 32 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 990 mg

Serving Suggestions

Pork Nabe pairs wonderfully with:

  • Steamed Japanese rice
  • Udon noodles added at the end of the meal
  • Ponzu dipping sauce
  • Sesame dipping sauce (Goma Dare)
  • Japanese pickles (Tsukemono)
  • Green tea
  • Barley tea

For the final course, many families enjoy adding cooked rice and a beaten egg to the remaining broth to make zosui, a comforting Japanese rice porridge that makes use of every drop of the flavorful soup.

Storage

  • Refrigerate leftovers in an airtight container for up to 2 days.
  • Store noodles separately when possible to prevent them from becoming too soft.
  • Reheat gently over medium-low heat until hot.
  • Freeze only the broth and cooked pork if needed; tofu and leafy greens may lose their texture after freezing.

Frequently Asked Questions

What cut of pork is best for Pork Nabe?

Thinly sliced pork belly is the traditional choice because of its rich flavor and tenderness. Pork loin is a leaner alternative that also works well.

Can I make Pork Nabe without a donabe?

Yes. A heavy-bottomed Dutch oven or stockpot can be used if you don't have a traditional Japanese clay pot.

Is Pork Nabe spicy?

Traditional Pork Nabe is mild. If you enjoy spicy food, you can add kimchi, chili paste, or shichimi togarashi.

Can I prepare it ahead of time?

You can prepare the broth and chop all the ingredients in advance. Cook the pork and vegetables just before serving for the best flavor and texture.

Can I make it gluten-free?

Yes. Use gluten-free soy sauce (tamari) and verify that your dashi and other seasonings are gluten-free.

Final Thoughts

Pork Nabe is a warm and satisfying Japanese hot pot that brings together tender pork, silky tofu, seasonal vegetables, and a fragrant dashi-based broth in one comforting meal. Its simple preparation, nourishing ingredients, and interactive style of dining make it a favorite throughout Japan, especially during the colder months. Whether shared with family around a simmering donabe or enjoyed as a cozy homemade dinner, Pork Nabe captures the essence of Japanese nabemono cuisine—fresh ingredients, balanced flavors, and the joy of eating together.