Tori Shio Nabe is a classic Japanese hot pot dish where chicken is gently simmered in a clear, salted broth.
Though simple, it’s full of umami flavor and has long been loved as a nourishing, soul-warming meal.
This dish is rooted in the traditional Mizutaki Nabe of Fukuoka Prefecture in southern Japan, dating back to the Edo period.
Unlike other hot pots, traditional Tori Shio Nabe is made without dashi—just water and salt—to bring out the natural flavor of the ingredients.
Its light, clear taste makes it perfect for cold weather.
Served with ponzu sauce or other simple condiments on the side, it’s one classic example of Japan’s nabe (hot pot) culture.
This recipe uses chicken thighs and napa cabbage, and can be made in just 10 minutes!
10 minutes
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PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz boneless, skinless chicken thighs
- 1 /2 napa cabbage
- 3 cup water
- 1 tbsp. sake
- 1 tbsp. white dashi (14x concentrate)*
- 1 tbsp. chicken bouillon powder
- 1 tsp. yuzu kosho**
- 1 /2 carrot
- 6 small shiitake mushrooms
- 2 bunches mizuna (or substitute with arugula or baby spinach)
INSTRUCTIONS
- 1
Cut the chicken thighs into bite-sized pieces.
- 2
Tear the napa cabbage by hand.Remove the stems from the shiitake mushrooms. Cut the mizuna into 1.5 inch (3–4 cm) length pieces. (Optional) Peel the carrot and slice it thinly with a vegetable peeler.
- 3
In a pot, combine the chicken, water, sake, white dashi, chicken bouillon powder, and yuzu kosho. Bring to a boil on medium-high heat.
- 4
Once boiling, skim off any foam (scum), then add the napa cabbage and simmer for 2–3 minutes.
- 5
When the chicken is cooked through and the cabbage is tender, add the remaining vegetables. Simmer briefly until just softened.
- 6
Serve the pot directly on the table. The nabe is flavorful as-is, but bites can be dipped in ponzu sauce before eating for a delicious twist!
RecipeID
124
Tips & Notes
* If white dashi is unavailable, substitute with a mix of soy sauce (1 tsp.), mirin (1 tsp.), and a pinch of salt.
** If yuzu kosho is unavailable, use a small amount of lemon zest with black pepper and a pinch of salt as a substitute.
Note: You can substitute the chicken with thinly-sliced pork belly or pork loin.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."