Lemon Chicken Hot Pot

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Lemon Chicken Nabe - Refreshing and Cozy Hot Pot Dish

When life gives you lemons, make something warm and comforting.

We recently had a huge bag of lemons, and after making honey lemon drinks and some lemonade (kids love squeezing lemons!), we still had some this citrus sitting on the kitchen counter. So, I decided to turn them into a delicious and refreshing Lemon Chicken Hot Pot.

I previously made Lemon Chicken Udon in an individual portion for a quick lunch, but this time, I wanted to create a hot pot version perfect for family gatherings. The zesty brightness of lemon adds a unique twist to the rich and savory broth, making it an ideal dish for cold weather or as a transition into spring.

Let’s dive into this easy and satisfying Japanese hot pot recipe!

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RECIPE

Servings: 3-4

Time: 20 minutes

Ingredients:

Main Ingredients:

• 1-2 pieces Lemon

• 1 lb Chicken thigh

• 1/2 Cabbage

• 2-3 Scallions

• 2 pieces Frozen Udon

Broth Ingredients:

• 6 cups Water

• 1 tbsp Torigara powder (chicken soup stock powder)

• 1/4 cup Mentsuyu (Japanese noodle soup base)

• Salt

My Kitchen Tools:

Cutting Board

Japanese Hot Pot

Instructions:

1. Prepare the Ingredients

   Slice the lemon into thin rounds.

   Chop the cabbage into bite-sized pieces.

   Finely chop the scallions.

   Cut the chicken thighs into bite-sized pieces and rub them with salt.

2. Make the Broth

   In a hot pot or large pot, add water, Torigara powder, and Mentsuyu to create the soup base.

   Add the chicken thighs and bring the broth to a boil.

   Skim off any impurities or foam that rise to the surface for a clear broth.

3. Add Vegetables & Udon

   Once the chicken is cooked, add cabbage and let it simmer for a few minutes.

   Add the frozen udon noodles and cook for about a minute.

4. Final Touches

   Turn off the heat and add the sliced lemons and chopped scallions just before serving.

   Optionally, squeeze some fresh lemon juice over your bowl for an extra citrusy kick.

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Tips & Variations

• Do Not Boil the Lemon – Avoid cooking or boiling the lemon slices in the broth, as the rind can make the dish bitter.

• Use Bone-in Chicken – For extra richness, use bone-in chicken thighs or drumsticks.

• Add More Vegetables – Mushrooms, carrots, or napa cabbage would complement this dish well.

• Make It Spicy – Add chili oil or yuzu kosho for a spicy twist.

• Extra Umami – A drizzle of sesame oil or a sprinkle of toasted sesame seeds adds depth.

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