Happy Donabe Life

Shrimp Wonton Hot Pot

Ebi Wantan Nabe

This recipe is always popular among friends, and I often involve my guests in the wonton making. Everybody makes her/ his own shape of wontons. They are easy to shape and fun to do. My shrimp wontons don’t contain ground meat (such as pork or chicken), so you can really enjoy the natural sweet flavors of the shrimp and its bouncy texture.

I introduce two kinds of dipping sauces for this recipe. The Yuzu & Ayu Dipping Sauce has the beautiful aroma and it’s quite light. The Sesame Dipping Sauce has the nice rich flavor. The soup is also very tasty, so you can simply enjoy this dish just with Yuzu-Kosho or Kanzuri on the side.


Classic-style Donabe (2 qt / 2,000ml or larger)




Shrimp Wontons: 28 – 30 pieces

  • 3 – 4 tablespoons finely minced shallot
  • 2 teaspoons katakuriko (potato starch)
  • 8 oz (240 g) peeled and deveined shrimp, rinsed and patted dry
  • 1 tablespoon sake
  • 1 teaspoon sea salt
  • 1 tablespoon mayonnaise
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons minced ginger
  • Wonton skins


Yuzu & Ayu Dipping Sauce

  • 1 1/2 tablespoons Ayu fish sauce (can substitute with other fish sauce, but taste and adjust the amount)
  • 1 1/2 tablespoons fresh yuzu juice
  • 1 1/2 tablespoons sesame oil
  • 1 tablespoon Okinawa black sugar or raw brown sugar
  • 2 medium Thai basil (can substitute with another kind of basil), minced
  • 1 1/2 teaspoons minced ginger


Sesame Dipping Sauce



  • 1.2-qt (1,200 ml) kombu and bonito dashi or your choice of stock
  • 1/4 cup (60 ml) sake
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 teaspoon sea salt


  • 5 oz (150 g) oyster mushrooms or your choice of mushrooms
  • 1 package (14 oz/ 400 g) medium-firm tofu, cut into 8 – 10 pieces
  • 2 negi (Japanese green onion) or 4 – 6 green onions, thinly sliced at an angle
  • Some green vegetables, such as mizuna, garlic chives, etc.


  1. To make the shrimp wontons, combine the minced shallot and potato starch in a medium bowl and toss thoroughly so the shallot is evenly coated with the potato starch. Set aside.
  2. Combine the shrimp, sake, sea salt, mayonnaise, and the sesame oil in a food processor. Pulse until all the ingredients are well blended (make sure the shrimp is not entirely pureed so the nice texture will be retained when it’s cooked).
  3. Transfer the shrimp mixture into the bowl with the shallot. Mix well with a spatula.
  4. To make wonton wraps, take a piece of wonton in one hand and place about 1/2 tablespoon of the shrimp mixture in the center. Wet a finger with water and lightly dab two sides of the wonton and gently fold as you gather the sides to make some pleats. Place in a tray lined with parchment paper. Repeat the process until all the batter is used.
  5. To make the Yuzu & Ayu Dipping Sauce, combine all the ingredients in a bowl and mix well. Transfer into a sauce bowl. Set aside.
  6. To make the sesame Dipping Sauce,whisk together all the ingredients in a bowl. Transfer into another sauce bowl. Set aside.
  7. To start the hot pot, combine all the ingredients for the soup and bring to a simmer. Add some of the mushrooms and tofu, and bring back to simmer. Add some of the green vegetables, followed by some of the wontons.
  8. Cover with lid and cook for 2 – 3 minutes or until the wontons are floating to the surface and cooked through.
  9. Enjoy with the dipping sauces.
  10. Repeat the process with the remaining ingredients.

Making wontons is very easy.

Getting the sauces ready. Here is Yuzu & Ayu Dipping Sauce

Sesame Dipping Sauce.

Ready to cook.


Once the soup starts boiling, start cooking the ingredients.


After tofu and greens, the wontons are added. It takes only a few minutes for the wontons to cook.


Scoop up the wontons into individual bowls.


Enjoy with your choice of the dipping sauces.


Suggested Tools and Tableware

Ingredients Used in this Recipe

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