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Glass containers filled with chopped napa cabbage, some with lids on and some open, are arranged on a white surface—ideal for Japanese hot pot meal prep. A metal pot with a glass lid is partially visible in the upper right corner.

Japanese Hot Pot Meal Prep

by Namiko Hirasawa Chen
Skip the long prep. This Japanese Hot Pot Meal Prep recipe lets you pack and freeze nabe kits ahead of time and cook a full meal straight from the freezer in 10 minutes—no planning or thawing needed.
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
Servings: 6 meal kit

Ingredients

For the Hot Pot Ingredients

For the Broth

US Customary - Metric

Instructions

  • Gather all the ingredients. Some ingredients don't freeze well—the texture can turn soft, spongy, or grainy. See Notes below.

To Prepare the Ingredients

  • Cut ¼ medium kabocha squash crosswise in half, then into thin slices.
    Nami's Tip: For my best tips and step-by-step instructions, see How to Cut a Kabocha Squash.
    Two images side by side show hands slicing a kabocha squash with a knife on a wooden cutting board; perfect for Japanese hot pot meal prep, the left image has larger pieces while the right shows thinner slices being cut.
  • Cut 4 inches daikon radish in half lengthwise, then crosswise into ⅜-inch (1-cm) half moons. Cut 1½ medium carrots diagonally into ¼-inch (6-mm) slices.
    A person’s hands slice a white onion on the left and an orange carrot on the right, both on a wooden cutting board with a sharp kitchen knife during Japanese hot pot meal prep.
  • Remove the core from ¾ medium napa cabbage. Cut the leaves crosswise into 1½-inch (3.75 cm) pieces. Separate the tender leaves and thick white parts.
    Two images show hands using a knife to cut napa cabbage on a wooden cutting board for Japanese hot pot meal prep: the left image removes the core, while the right image slices the cabbage into wide strips.
  • Cut 1 bunch shungiku (chrysanthemum greens) into 2-inch (5-cm) pieces. Diagonally slice 1 Tokyo negi (long green onion) thinly.
    Two side-by-side images show hands chopping green leafy vegetables on the left and slicing green onions at an angle on the right, both on a wooden cutting board—perfect steps for Japanese hot pot meal prep.
  • Cut off the stems from 12 shiitake mushrooms. Make a decorative pattern on the caps, if desired. Cut off the root end from 1½ packages shimeji (brown beech) mushrooms and separate them into small clumps with your fingers.
    Nami's Tip: It's quite easy to decorate shiitake caps. Follow my step-by-step tutorial for How to Make a Flower Pattern on Shiitake Mushroom Caps.
    A three-panel image shows Japanese hot pot meal prep: hands slicing a shiitake mushroom cap, chopping clustered mushrooms with a knife, and tearing mushrooms apart by hand on a wooden cutting board.
  • Cut 3 pieces aburaage (deep-fried tofu pouch) crosswise into 1-inch (2.5 cm) pieces. Slice 3 pieces boneless, skinless chicken thighs into bite-size chunks about 2 inches (5 cm).
    Side-by-side images: on the left, hands slicing fried tofu for Japanese hot pot meal prep; on the right, hands cutting raw chicken thigh on another wooden board.

To Pack the Containers

  • Line 6 containers with parchment paper. This prevents food from bonding to the container as moisture freezes, making it easy to remove later. I use glass containers with airtight lids, but freezer-safe plastic bags work great too.
    Three-panel image showing hands lining a glass bowl with parchment paper—placing, pressing, and smoothing it to fit the bowl’s shape—on a wooden surface for Japanese hot pot meal prep.
  • Add the mushrooms, aburaage, and negi to the bottom of the containers, decorative side facing down.
    Nami's Tip: Flip the frozen block into the pot so the mushrooms land on top—they cook best with gentle heat, not direct boiling.
    Two glass containers lined with parchment paper on a wooden surface, prepped for a Japanese hot pot meal prep. The left holds three sliced mushrooms; the right features assorted mushrooms and green onion. Turquoise lids rest nearby.
  • Add the shungiku and tender napa cabbage leaves. Press down to compact the ingredients.
    Two images: On the left, hands press down napa cabbage and green herbs in a glass container for Japanese hot pot meal prep. On the right, the same container shows the veggies neatly arranged inside, with the lid set nearby on a wooden surface.
  • Add the chicken and kabocha to the next layer. Keep the chicken away from the container walls so it doesn't bond when frozen. Top with the carrot and daikon.
    Nami's Tip: The thicker, slow-cooking ingredients are toward the top of the container. Once you flip the frozen block into the pot, they sink to the bottom where the heat is strongest.
    Two glass jars filled with sliced pumpkin, chicken pieces, onion, and carrot for Japanese hot pot meal prep, arranged on a wooden surface—shown before and after adding onion and carrot on top.
  • Add the thick napa cabbage on top and press down firmly. Pack the ingredients tightly so there's no loose space. Close the lids.
    Two images side by side: the left shows chopped napa cabbage in a glass container; the right features four glass containers with chopped napa cabbage soaking in water on a wooden surface, perfect for Japanese hot pot meal prep.

To Freeze

  • Store the hot pot kits in the freezer for up to 1 month.
    Nami's Tip: To refrigerate instead, use within 1–2 days.

To Cook (One Serving)

  • Gather the broth ingredients and one frozen meal prep container. Do not defrost—cook straight from frozen. Let it sit for 3–5 minutes before releasing.
    Two glass jars filled with cabbage and onions are in a fridge (left). On a wooden surface (right), ingredients for Japanese hot pot meal prep—napa cabbage, water, soy sauce, vinegar, and yeast—are arranged beside a bowl.
  • Add 2 cups water and 1 dashi packet (do not open it) to a donabe or pot. Bring to a boil over medium heat. Shake the packet a few times, then reduce to medium low and simmer for 2–3 minutes.
    Nami's Tip: Use the dashi packet like a tea bag to steep flavor into the hot water.
    Three-panel image: Japanese hot pot meal prep begins by pouring water into a metal pot, adding a beige broth block, and then covering the pot with a glass lid on the stovetop.
  • Discard the packet. Add 1 Tbsp mirin and 2 Tbsp soy sauce to the stock. Stir to combine and bring it to a gentle boil.
    Three-panel image: First, a person stirs brown sugar in a saucepan with a wooden spoon for Japanese hot pot meal prep. Second, they add two liquids from small bowls. Third, the mixture turns deep red as it is stirred in the pan.
  • Remove the frozen hot pot ingredients from the container. If needed, run a butter knife along the sides to loosen before tipping out. Peel off the paper lining.
    A person prepares vegetables for a Japanese hot pot meal prep in two steps: left, arranging leafy greens in a glass bowl; right, holding a mix of mushrooms, green onions, and other vegetables wrapped in parchment paper.
  • Add the frozen block to the boiling broth, mushroom side up and napa cabbage side down. Cover and simmer for 10 minutes, until the chicken is opaque and cooked through and the vegetables are tender.
    A metal pot filled with assorted vegetables and mushrooms sits on a stove; in the next image, the pot—part of a Japanese hot pot meal prep—is covered with a glass lid, and steam has begun to fog up the lid as the food cooks.

To Serve

  • The hot pot is flavorful on its own, but Ponzu Sauce makes a great dipping sauce if desired.

To Store

  • Store the leftovers in the refrigerator for up to 2–3 days. I do not recommend refreezing the leftovers.

Notes

Ingredients to avoid: Tofu, potatoes, Japanese sweet potatoes, konnyaku, shirataki noodles, and iceberg lettuce. Deep-fried tofu is exceptional.
Variations and Customizations
Looking to change things up? Try these easy and tasty ideas!
  • Swap the protein. Replace the chicken with thinly sliced beef, pork, salmon, cod, scallops and seafood, fish balls, chicken meatballs, or fried tofu for a vegan version.
  • Change up the mushrooms. Enoki, maitake, or oyster mushrooms all hold up well in this broth.
  • Try different greens. Spinach, bok choy, kale, or watercress can sub for shungiku if it's hard to find.
  • Make good homemade dashi. Try our classic Awase Dashi or Vegan Dashi in just 20 minutes.
  • Season the broth differently. For more variety, explore other nabe broth styles—miso, sesame, or spicy.
See my complete Nabe: Your Ultimate Japanese Hot Pot Guide for broth, protein, vegetable, and condiment ideas.
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