Name: How to Make Sakura Nabe (Japanese Horse Meat Hotpot Recipe)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 200g thinly sliced horse meat (fillet or round recommended); 150g cabbage; 20g burdock root; 100g konjac noodles (shirataki); 60g shimeji mushrooms; 50g Japanese leek; 150g grilled tofu; 1 Tbsp cooking oil; 80ml soy sauce (for the warishita sauce); 80ml mirin (for the warishita sauce); 80ml cooking sake (for the warishita sauce); 40g sugar (for the warishita sauce); 30g Edo-ama miso (for the topping; do not substitute with regular miso); 2 eggs (for the topping)

How to Make Sakura Nabe (Japanese Horse Meat Soup Recipe)

Hot Pot Horse Meat Easy Under 20 Minutes Good for Two Traditional

Sakura nabe is a traditional Japanese hotpot featuring horse meat, affectionately called sakura for its light pink hue reminiscent of cherry blossoms. This dish, which originated during the Meiji era in Tokyo’s Yoshiwara district, was once a local favorite, much like fast food today. While it has become a rarity in modern times, a few specialty restaurants in Japan still honor its legacy.

Interestingly, the term sakura as a metaphor for horse meat dates back to times when eating meat was frowned upon, prompting the use of poetic aliases like “botan” (peony) for boar and momiji (maple) for venison. While horse meat might seem unusual to some, it’s rich in protein and iron yet low in fat, making it a popular choice among health-conscious eaters in regions like Kumamoto.

It also has no strong odor or gamey flavor. Its neutral taste pairs beautifully with savory sauces, and its melty texture makes it uniquely satisfying. To preserve this texture, it’s important to cook horse meat only briefly, as it becomes firmer when overheated.

The flavor of sakura nabe is similar to sukiyaki, but what sets it apart is Edo-ama Miso, a blend of hatcho miso and shiro miso that offers mild sweetness without the overpowering saltiness. This historic miso blend is essential to the dish and was originally developed under the order of Tokugawa Ieyasu himself. Its availability is limited, making it a culinary treasure.

The dish typically includes ingredients like grilled tofu, konjac noodles (shirataki), cabbage, mushrooms, burdock root, and Japanese leek. These are simmered with the warishita sauce until tender. The thin slices of horse meat are added toward the end of cooking to ensure they remain tender and juicy, overcooking will toughen them.

Just like sukiyaki, sakura nabe is traditionally enjoyed by dipping the cooked meat and vegetables into raw beaten egg, adding an extra layer of richness and texture.

Sakura nabe fits beautifully within Japan’s broader hotpot tradition, which includes many comforting and regional variations like motsunabe (offal hotpot from Fukuoka), kimchi gyoza nabe (Korean-inspired hotpot with dumplings), chanko nabe (hearty stew favored by sumo wrestlers), and classic nabe for everyday family meals.

Whether you’re enjoying this dish for cultural exploration or just craving something deeply savory and nostalgic, sakura nabe is a hearty, healthful dish you’ll want to try at least once in Japan.

Overview

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Total servings: 2

Difficulty: Easy

Ingredients

200g thinly sliced horse meat (fillet or round recommended)
150g cabbage
20g burdock root
100g konjac noodles (shirataki)
60g shimeji mushrooms
50g Japanese leek
150g grilled tofu
1 Tbsp cooking oil
80ml soy sauce (for the warishita sauce)
80ml mirin (for the warishita sauce)
80ml cooking sake (for the warishita sauce)
40g sugar (for the warishita sauce)
30g Edo-ama miso (for the topping; do not substitute with regular miso)
2 eggs (for the topping)

Expert's Tip

How to Make Sakura Nabe (Japanese Horse Meat Hotpot Recipe)

Try this sukiyaki sauce if you want to enjoy sakura nabe without making warishita from scratch. This ready-to-use sauce is enriched with bonito-based umami and perfect for recreating traditional hotpot dishes at home.

Instructions

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1) Gather the Ingredients

For this recipe, I’ve chosen lean horse meat, but you can use any cut you prefer. For authentic texture, go with lean cuts like fillet or round. For more marbling, choose belly, or go with rib eye or chuck for something in between. Even if you use a fattier cut, horse meat fat is lighter than beef, so it won’t feel too heavy.

If using konjac noodles that contain lye, boil them for 2–3 minutes to remove it.

You can substitute Chinese cabbage for regular cabbage and mushrooms like shiitake or enoki in place of shimeji.

Instead of grilled tofu, freeze-dried tofu can be rehydrated and used.

Lastly, use Edo-ama miso for the topping. Do not substitute with regular miso, as it will make the dish too salty.

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2) Prepare the Warishita Sauce

In a small bowl, combine the soy sauce, mirin, sugar and cooking sake. Heat the mixture over medium heat until the sugar has completely dissolved.

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3) Cut the Ingredients

Prepare the ingredients as follows:

Shimeji mushrooms: Remove stems and separate
Japanese leek: Slice diagonally
Cabbage: Cut into bite-sized pieces
Grilled tofu: Cut into 4 chunks (or rehydrated koya dofu)
Konjac noodles: Cut into 5cm lengths
Burdock root: Peel and shred with a peeler or knife, soak in water to remove lye, then drain thoroughly

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4) Stir-Fry the Burdock Root

In a hot pan, heat cooking oil and add the shredded burdock. Stir-fry for 1–2 minutes until slightly softened.

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5) Simmer the Ingredients

In your cooking pot, add the warishita sauce and all remaining ingredients except horse meat and miso. Bring to a simmer over medium heat for 10 minutes.

Then, add the horse meat slices one at a time. Top with Edo-ama miso.

Important: Remove horse meat before it fully cooks to preserve its tender, melt-in-your-mouth texture. It will firm up if overcooked.

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6) Serve and Enjoy!

Bring the pot to the dining table along with two small bowls per person.

Sakura nabe is delicious on its own, but for a richer experience, dip the cooked ingredients into beaten raw egg (only if hygienically safe in your region).

As you eat, gently dissolve the miso into the broth, it will enhance the sweetness, richness, and umami without making the soup too salty.

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya