What Is Nabe? Japan’s Coziest One-Pot Meal Explained

Nabe (鍋) literally means “pot” in Japanese — and refers to both the dish and the style of eating. A bubbling hot pot of broth takes center stage on the table, where you gently cook vegetables, tofu, meat or fish together — and serve as you go.

It’s comfort food, communal cooking, and a self-serve dinner party all rolled into one.

Why Is Nabe So Popular?

Nabe isn’t just about eating. It’s about sharing and enjoying food together, right at the table.

✔️ Cook together at the table
✔️ Everyone picks what they like
✔️ Fresh, light and nourishing
✔️ Perfect for cold weather or festive evenings

What Do You Need to Make Nabe?

Setting up your own nabe night is easier than you think. Here's what you need:

• A donabe (earthenware pot) or deep pan

• A broth base, like kombu dashi, chicken broth or miso

• Dipping sauces, such as ponzu, sesame or yuzu sauce

• Rice or noodles for the finishing touch (called shime)

Typical Ingredients for the Pot

Nabe is endlessly customizable. Choose ingredients based on the season, your taste or dietary needs.

Vegetables

• Napa cabbage

• Bok choy

• Spinach

• Daikon radish

• Carrot

• Spring onion

Mushrooms

• Shiitake

• Enoki

• Oyster mushrooms

Proteins

• Soft or fried tofu

• Thinly sliced beef

• Chicken breast

• White fish

Shime: Closing the meal

• Udon noodles

• Ramen

• Steamed rice

Popular Types of Nabe

Each nabe style brings a unique flavor and experience:

• Yose nabe – A hearty all-in-one with meat, seafood and vegetables

• Sukiyaki – A sweet soy sauce-based broth, often with beef

• Shabu shabu – Light dashi broth for swishing and dipping thin meat slices

• Kimchi nabe – A spicy Korean-style twist with kimchi and tofu

How to Host a Nabe Dinner at Home

Want to enjoy nabe the authentic way? Follow these simple steps:

1. Place a large donabe or pot on a portable gas stove at the table

2. Prepare the broth in the pot

3. Arrange all ingredients in bowls or plates around the table

4. Let guests add, cook, and scoop as they wish

5. Finish the meal with rice or noodles that soak up all the flavor

Tjin’s tip:
Want to end your nabe on a cozy note? Just crack a raw egg into your bowl of rice at the end and stir it through the hot broth. In Japan, this is called tamago zosui.

The heat from the soup gently cooks the egg, turning your rice into a creamy, comforting rice porridge. It soaks up all the rich flavors from the pot — warm, smooth, and seriously satisfying. Definitely worth trying!