Soymilk Chicken Nabe (Hot Pot)

Soymilk Chicken Nabe (Hot Pot)

A warm-up meal delicately flavored with soymilk

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • Nutritional values calculated for 65% consumption of the tsuyu.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

250 g (8.8 oz.)

200 g (7.1 oz.)

200 ml (6.8 fl. oz.)

3 Tbsp

(A) Tsuyu

300 ml (10.1 fl. oz.)


  1. Remove excess fat from the chicken meat and cut up into chunks. Roughly chop up the cabbage, remove hard stem bottoms from the shiitake mushrooms and slice into equal halves. Diagonally slice the long onion into 1 cm (0.4 in.) width pieces.
  2. Place (A) into a pot, add in the chicken meat (1) and turn the heat to medium. Once boiling, remove any scum that forms, turn the heat to low and allow to simmer for 2 minutes.
  3. Add in order, the shiitake mushrooms, long onion and cabbage, cover with a lid then simmer for a further 3 minutes. Pour in the original soymilk and warm, then enjoy the cooked ingredients by first dipping in ponzu sauce.

Cooking Basics

Cabbage - roughly chopped

Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.

Shiitake mushrooms - removing the hard base

The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.


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