HonDashi

The Best Seasoning for Hot Pot!

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Hot Pot Recipes

Stay warm with these easy and delicious HONDASHI® Hot Pot recipes!

Kasane (Layered) Kimchi Hot Pot

Kasane (Layered) Kimchi Hot Pot

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Ingredients

4 servings

  • 10 1/2 oz thinly sliced pork belly
  • 17 1/2 oz napa cabbage
  • 4 oz kimchi
  • 3 1/2 oz Maitake mushrooms
  • 2 oz Nira (garlic chives)
  • 9 oz mung bean sprouts
  • 2 tbsp HONDASHI®
  • 5 cups water
  • 2 tbsp soy sauce
  • 1/2 tsp salt
  • 2 tbsp sesame oil

Directions

  1. Split Maitake mushrooms into smaller pieces and cut Nira into 2-inch long pieces.
  2. Separate each leaf of napa cabbage and stack a napa cabbage leaf, some pork slices, and some kimchi in that order and repeat four times. Cut the stacked layers into 2-inch wide pieces. Repeat the process twice.
  3. Place (2) along the inside edge of a pot. Stuff the Maitake mushrooms and Nira from (1) as well as mung bean sprouts in the center of the pot.
  4. Sprinkle HONDASHI® over the top evenly. Add A and heat. Cover when it starts to boil and continue to cook.
  5. When fully cooked, pour over sesame oil evenly on top.

*If the pot is too small, the soup may boil over. Adjust the amount of soup according to the size of the pot.

Hand The gentle spice makes this dish a favorite, even for those who usually avoid spicy food. HONDASHI® enhances the umami of the dish!

Recipe and picture by Ajinomoto Co., Inc.

Miso Cheese Hot Pot

Miso Cheese Hot Pot

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Ingredients

4 servings

  • 2 fillets of salmon
  • 5 Vienna sausages
  • 17 1/2 napa cabbage
  • 2 oz carrot
  • 3 1/2 oz eryngii mushrooms
  • 1 onion
  • 6 cups water
  • 2 tsp HONDASHI®
  • 3 oz Miso
  • 1 tbsp sugar
  • 1 tsp soy sauce
  • 5 1/2 oz shredded cheese

Directions

  1. Cut salmon into bite-size pieces. Cut sausages in half diagonally. Cut napa cabbages into 1 1/2-inch wide pieces. Slice carrot into round slices 1/4-inch thick. Quarter eryngii mushrooms vertically. Cut onion into wedges.
  2. Place A in a pot and bring it to a boil, then add B to the pot. When it starts to boil, add the salmon, sausages, napa cabbages, carrots, eryngii mushrooms and onions from (1) and continue to cook. When all of the ingredients are fully cooked, place a generous amount of cheese on top.

Hand A popular main dish using salmon and napa cabbage!

Recipe and picture by Ajinomoto Co., Inc.

Tomato Sukiyaki Hot Pot

Tomato Sukiyaki Hot Pot

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Ingredients

4 servings

  • 10 1/2 oz thinly sliced beef
  • 10 1/2 oz Yaki Tofu (broiled tofu)
  • 1/2 bunch of Mizuna
  • 7 oz green onion
  • 3 1/2 oz Shimeji mushrooms
  • 1/2 an onion, chopped
  • 1 clove sliced garlic
  • 1 can of whole tomatoes (14 oz)
  • 1 cup water
  • 2 tbsp soy sauce
  • 2 tbsp Sake (rice wine)
  • 1 tbsp sugar
  • 1/2 tsp HONDASHI®
  • 1 tbsp olive oil

Directions

  1. Cut Yaki Tofu into bite-size pieces. Cut Mizuna into 2-inch long pieces. Slice green onion diagonally. Split Shimeji mushrooms into smaller pieces.
  2. Heat olive oil in a pot and add garlic slices. When the garlic is fragrant, add the onions and stir-fry. Wait until the onions turn soft and then add the crushed whole tomatoes. Add A to the pot and bring it to a boil. Simmer on a low heat for about 5 minutes.
  3. Add beef as well as the Yaki Tofu, Mizuna, green onion, and Shimeji mushrooms from (1) into a pot. Cover and simmer for 10-15 minutes until fully cooked.

Hand The combination of beef and tomatoes doubles the umami for an even more delicious dish!

Recipe and picture by Ajinomoto Co., Inc.

Seafood Hot Pot

Seafood Hot Pot

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Ingredients

5 servings

  • 7 oz salmon (cut into bite size pieces)
  • 3 1/2 oz squid (sliced into rings)
  • 4 oz scallops
  • 4 oz crab claws
  • 7 oz napa cabbage (cut coarsely)
  • 3 1/2 oz Mizuna (cut into 2-inch long pieces)
  • 3 oz Enoki mushrooms (cut into 3-inch long)
  • 6 1/2 cups water
  • 2 tsp HONDASHI®

Directions

  1. Place B in a pot and bring it to a boil.
  2. Add A to (1) according to each seafood ingredient's time to be fully cooked. Ingredients that take more time to cook should go in first. Cook thoroughly.

Hand Seafood Hot Pot is the perfect winter dish!

Nabeyaki Udon

Nabeyaki Udon

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Ingredients

4 servings

  • 4 servings of pre-boiled Udon noodles
  • 4 eggs
  • 4 Shiitake mushrooms
  • 2 oz green onion
  • 2 oz Mizuna
  • 1/2 Abura-age (fried tofu slices)
  • 6 cups water
  • 2 tsp HONDASHI®
  • 2 tbsp soy sauce
  • 1/4 tsp salt
  • 1 tbsp Mirin

Directions

  1. Take the stems off of shiitake mushrooms. Slice green onion diagonally into 1/4-inch thick pieces. Cut Mizuna into 2-inch long pieces. Cut Abura-age into 1/2-inch wide strips.
  2. Combine A to make the soup.
  3. Pour 1/4 of the soup (1 serving size) from (2) into a small clay pot. Place 1 serving of Udon noodles and 1/4 each of the Shiitake mushrooms, green onion slices, and Abura-age strips from (1) over the noodles. Drop in an egg on top and cook on a medium heat.
  4. When it comes to a boil, reduce the heat to low and simmer for about 5 minutes until the egg is soft-boiled. Place the Mizuna from (1) on top and remove from heat to serve.

Hand HONDASHI® enhances the sweetness of the vegetables in this dish that's perfect for late nights.

Recipe and picture by Ajinomoto Co., Inc.

About HONDASHI®

Hondashi

HONDASHI® is a Dashi (Japanese soup stock) seasoning essential for making tasty Japanese and other Asian dishes.

HONDASHI® makes it incredibly quick and easy to make great Dashi without needing to make one from scratch. It's easy to dissolve and can be used for a wide variety of dishes such as soups, sauces, stir-fries, grilled dishes and more. Try adding HONDASHI® for a flavorful base!