Mochi Nabe Hot Pot

Try adding mochi rice cakes to your next hot pot! The combination of broad bean chili paste and butter gives this version a rich and spicy flavor that'll knock your socks off!

Mochi Nabe Hot Pot
Photographed by HIDETOSHI HARA

Recipe by
Kentaro Chin







Calorie count is per serving.

Ingredients (Serves 4-5)

  • 4 mochi rice cakes
  • 100 g pork belly (thinly sliced)
  • 50 g daikon radish
  • 50 g carrot
  • 1/2 Japanese leek
  • 2 chikuwa (small)
  • 1 satsuma-age
  • 1/2 bag enoki mushrooms
  • 1 tbsp broad bean chili paste
  • [A]

    • 1 tsp dashi powder
    • 1/2 tsp konbu tea (powder)
    • 1 tbsp miso
  • Chili oil, to taste
  • 1 tbsp butter
  • 600 ml water



Cut the mochi pieces in half. Cut the pork into easy-to-eat lengths.


Cut the daikon and carrot into thin half-moon slices. (If you'd like to add a decorative touch, make a v-shape incision that runs along the length of the daikon and carrot before slicing.) Cut the leek, chikuwa and satsuma-age diagonally into 3 mm thick slices. Cut off the root ends of the enoki and separate.


Heat a frying pan and stir-fry the pork. Once the fat starts to melt and the meat changes color, add the broad bean chili paste and then briefly stir-fry.


Stir-frying the pork with chili paste before adding it to the nabe draws out a spicy flavor and aroma.


Toast the mochi pieces until golden brown. Add the water and the prepped vegetables to a pot (or clay pot, if available) and place over medium heat. When it comes to a gentle boil, add the spicy stir-fried pork and simmer for 5-6 minutes. Add [A] and the mochi, and simmer for another 2-3 minutes, until the mochi becomes soft.


Add the butter and let it melt. Add chili oil to taste.


Adding the butter right before serving enhances the flavor and aroma of the dish.