*Nabemono*, called *nabe* for short, is a category of Japanese hot pot dishes traditionally cooked at the dinner table in a *donabe* (clay pot). The word *nabemono* is a compound of *nabe*, which translates to “cooking pot" and *mono*, meaning "thing.” Indeed, a *nabe* can contain almost anything. In Japan, *nabemono* is a winter comfort food staple. It's usually made by preparing a simple [dashi](https://www.masterclass.com/articles/dashi-explained) stock and simmering a mix of vegetables and meat or seafood until just cooked. To make nabemono at home, you'll need a few cooking tools and utensils: 1. __A *donabe*__: This Japanese clay pot is glazed on the outside only, so you'll need to season it before use. If you don't have a *donabe*, you can use a Dutch oven. 2. __Portable burner__: Portable burners, common in Japan, can be used to make *nabemono* at the dinner table with your family and friends. A portable burner is a must for hot pot dishes that require dunking ingredients—such as [shabu-shabu](https://www.masterclass.com/articles/shabu-shabu-recipe) and *[sukiyaki](https://www.masterclass.com/articles/sukiyaki-recipe)*—but you can make other types of *nabemono* on a regular stove in the kitchen. 3. __Skimmer__: For a clear broth, use a skimmer or slotted spoon to remove the scum as it floats to the top of the broth. 4. __Cooking chopsticks__: These extra-long chopsticks are great for fishing ingredients out of the depths of the *donabe*. You can make *Nabemono* with an endless variety of vegetables and proteins. Some of the best-known combinations of ingredients and styles of *nabemono* include: 1. __Shabu-shabu__: Shabu-shabu, which translates to "swish swish," is an interactive hot pot dish that allows everyone at the table to swirl thin slices of beef and other ingredients in a simple dashi broth. Shabu-shabu is typically served with two dipping sauces: [ponzu](https://www.masterclass.com/articles/ponzu-sauce-recipe) and sesame sauce. 2. __*Sukiyaki*__: One of the oldest and most famous types of *nabemono*, *sukiyaki* is often made in a cast iron pan instead of a *donabe* and features thin slices of beef cooked in sweetened [soy sauce](https://www.masterclass.com/articles/soy-sauce-explained). 3. __*Yudofu*__: This simple vegetarian hot pot dish features tofu cooked in a *[kombu](https://www.masterclass.com/articles/kombu-guide)* broth. 4. __*Oden*__: Cooked in a dashi soup base, *oden* incorporates daikon radish, boiled eggs, and *konjac* (an herb with an edible [corm](https://www.masterclass.com/articles/how-to-grow-crocuses-freesias-and-taro)). 5. __*Chankonabe*__: *Chankonabe* means “sumo wrestlers' stew" and features chicken broth and [udon noodles](https://www.masterclass.com/articles/what-are-udon-noodles) with various proteins, such as meatballs, chicken, and shrimp. 6. __*Mizutaki*__: This is a chicken and vegetable nabe from the Kyūshū region of Japan. 7. __*Motsunabe*__: This *nabe* from Fukuoka Prefecture features offal, such as tripe. 8. __*Yosenabe*__: *Yose* means "everything,” and so this *nabe* typically features a combination of different types of meat, seafood, and vegetables, along with tofu and egg. It's sometimes made with a [miso soup](https://www.masterclass.com/articles/authentic-japanese-miso-soup-recipe) base instead of dashi. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. Learn about the many kinds of Japanese hot pot dishes, plus everything you need to start making them at home.