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Simple Pork Rolls Hot Pot

Shabu Shabu Pork Rolls Hot Pot Recipe

You can use shabu shabu beef instead of pork. Feel free to replace the vegetables and mushrooms in this recipe with seasonal hot pot ingredients.

You can omit the udon and serve this hot pot with Japanese multi-grain rice instead.

Check out more photos (including how to wrap the pork rolls) and cooking tips on the previous page.


  • 8-10 slices shabu shabu pork (I’m using Hokkaido white loin pork)
  • 250g napa cabbage cut roughly to large pieces, separate white portion from the leafy parts
  • 500ml instant hot pot (nabe) soup broth if make from scratch, see note below
  • 2 shiitake mushroom caps make a decorative cross slit on each mushroom
  • 1 Japanese scallion (negi) sliced diagonally
  • Leftover mushrooms from making the wraps
  • 1 bundle frozen udon optional
  • 1 egg optional
  • sprinkle of 7-flavour chilli powder (nanami toragashi) optional

Vegetables for pork roll wraps

  • 75g pea shoots
  • 50g spring onion cut to 3inch/7.5 cm sections
  • 100g enoki mushrooms trimmed, separated to small bundles
  • 100g hon shimeji mushrooms trimmed

Dipping Sauce

Make more if you want to coat cooked udon noodles in this sauce for a bowl of special dry udon. 

  • 10ml ponzu sauce
  • 15ml Japanese sesame (goma) salad dressing
  • 1/2 tsp sesame oil
  • 10 drops Japanese chilli oil to taste

You also need:

  • about 25 cm Japanese nabe claypot or shallow casserole


  1. Make pork rolls. Wrap each slice of shabu shabu pork with appropriate amounts of pea shoots, spring onion and mushrooms.
  2. Make the quick dipping sauce by combining the dipping sauce ingredients in a small bowl.
  3. Cook cabbage. In a nabe pot or shallow casserole, add napa cabbage (white portion) and soup base. Bring to a boil and simmer until the cabbage is tender to your liking, about 5 minutes.
  4. Add the remaining ingredients – leafy napa cabbage, shiitake mushroom, scallion, leftover mushrooms, udon and egg. Lastly, add the meat rolls on top of the ingredients (in batches if your pot has no space), ensuring they do not touch one another. Simmer briefly until the egg and mushrooms are cooked.
  5. Garnish & serve. Sprinkle 7-flavour chilli powder on the pork rolls and serve with dipping sauce at the side.

Cooking Note:

  1. I am using a 20cm shallow Korean noodle pot. It is a bit cramped, so I cooked the udon separately and then add it to the hot pot.
  2. To make the soup base from scratch, you can check out my shabu shabu, and yosenabe (Japanese hot pot) recipes.
  3. You can cook the udon separately and add the cooked udon to the hot pot afterwards, if your pot has no space.
  4. The dipping sauce can double up as a noodle sauce for dry udon. Make more sauce as needed.
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2 comments on “Simple Pork Rolls Hot Pot”

  1. The hot pot looks so delicious with those pork rolls!

  2. Hahha, luckily you said for a “fun change”. I almost wanted to say I would just dump everything in the hot pot and makan…lol

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