Our Family's Popular Cheese Hot Pot

Our Family's Popular Cheese Hot Pot

This is a creamy, thick hot pot that uses white miso and cream cheese. Kids love it too.

Ingredients: 2-4 servings

Chicken thigh (cut into bite-sized pieces)
150-200 g
Bacon (width of 1 cm)
2 slices
Tofu (easy to eat pieces)
150 g
Potatoes (bite-sized pieces)
2 medium
Carrot (round slices about 3 mm...or cut in half)
Cabbage (3 cm cubes) or Onion (1 cm wedges)
If cabbage, about 200 g If Onion, 1 medium
Broccoli or Cauliflower (bite-sized pieces)
1/2 head (about 100 g)
Shimeji mushrooms (broken into easy to eat pieces)
1/2 - 1 pack
800 ml
●Consommé soup stock granules
1 teaspoon
●White wine or sake (salt-additive free if possible)
2 tablespoons
☆White miso
50 g
☆Cream cheese
50 g (if Kiri brand-3 pieces, 54 g)
1 tablespoon


1. Cut the ingredients as stated in the ingredients list. Sprinkle 2 teaspoons of sake (not listed) on the chicken and rub in.
2. In a pot, add the ● ingredients and bring to a boil. Once it's boiled, add the ingredients in order from the top (starting from the ingredients needing the longest to cook). While skimming the scum, simmer until an appropriate tenderness.
3. While the pot is simmering, mix together the ☆ ingredients and 1 tablespoon of soup from Step 2 and set aside. Once the ingredients have cooked through, dissolve the mixture into the pot. Please refer to Helpful Hints.

Story Behind this Recipe

I tried the "Cheese Nabe (Hot Pot)" base that is sold in stores for the first time, and it tasted good so I made my own version. Using cream cheese and white miso creates a deep and mild, delicious hot pot. This is my childrens' favorite hot pot - they'd never really enjoyed hot pots before. We enjoy it as a family.