I used to make mushroom hot pot with Japanese soup stock, but once I tried simmering mushrooms in Chinese soup stock and it was nice, so I tried it in a hot pot.Add whatever vegetables you like.It's nice with chicken thigh meat as well.Adjust the amount of salt to your liking.I used 1200 ml of water and 24 g of weipa seasoning to make the Chinese soup stock. For 4 servings. Recipe by FarmersK

Coating the meat briefly in shio-koji gives it a soft texture and delicious taste. The shio-koji also adds a gentle flavor to the hot pot.You could also use bonito dashi for the broth. Even just a little goes a long way. For those who like sake lees, you can add up to 100 g. I add a whole ladle full. I eyeball the amount. If using miso other than saikyo miso, add a bit of mirin. Recipe by kebeibiko

Every time when I found meat in the freezer that I forgot to use, I used it for mizore hot pot because cooking with grated daikon makes it nicer and delicious. For 1-2 servings. Recipe by FarmersK

Grilled Japanese leeks are so sweet and delicious, so I grill and add them when I make duck nabe. The combination of the grilled leeks with the delicious duck broth is amazing ♪- The duck is easier to cut when it's half frozen.- If the Japanese leeks are grilled too long, they will get tough, so grill them over high heat just until they're slightly charred.- I made the dashi stock from kombu seaweed and bonito flakes. (Use 15 g of bonito flakes and a 10 cm piece of kombu with 1000 ml of water) Recipe by FarmersK

My daughter loves soy milk, so I made this. It doesn't smell of soy milk and it warms you up.Use soy sauce to tighten the flavor. Add lots of anything you like to the hot pot. For 3-5 servings. Recipe by noamanma

My mother is from Akita prefecture, so when I was growing up we used to eat kiritanpo every winter, but it seems unknown elsewhere...My husband had it for the first time after we got married. Now he's a firm kiritanpo fan.Please be sure to use chicken thigh meat with the skin on! A lot of delicious stock will come out of the skin and give the soup its flavor. Also, you can't omit maitake mushrooms and seri (Chinese celery or Japanese parsley) from a kiritanpo hot pot!Taste the soup, and add some salt if needed. For 3 to 4 servings. Recipe by OBU

I had a very tasty hot pot in a Japanese restaurant before. I composed this recipe to recreate the tasty hot pot at home after several trials. This is my original recipe.I add a generous amount of mirin and sake so that the seafood goes well with the soup. Scallops give great broth to the soup, so simmer with the chicken. In the spring, use shellfish such as hamaguri. You can use any fish you like. Arrange on the top of everything so as not to break the fillets and cook for 5 minutes. Recipe by Hoshirun

My clay pot started to burn foods easily. So I tried to make this hot pot in a frying pan, which made it quicker to cook.Use vegetables of your choice. Use whatever you have in the fridge. I cook this in a frying pan, and transfer to a clay pot to serve. Recipe by Hibaasan

As soon as it turns cold, kiritanpo hot pot is an essential hot pot in this northern Japan family's menu. I wanted to write this recipe down since it's a taste I've enjoyed since childhood.Please separate the tougher center part of the napa cabbage from the leafy part. Add the chicken with the skin on, this makes the broth delicious. Our house always uses 2 packs of string konnyaku, but you can use just 1 pack if you prefer. Recipe by Rinkachan

.. Recipe by Okooko

The miso and the rich butter make this salmon and vegetable hotpot so delicious.The point is to add the combined miso ingredients in two batches.Adding butter makes this hotpot very rich.Use fresh salmon for this. If you are using salted salmon, decrease the amount of miso. Recipe by Cooking S Papa

The supermarket have been selling a mountain of oysters recently.I made butter soy sauce oysters yesterday, so I decided to test my fortitude with 'dote' nabe today .When my friend asked me to come over, they told me it was good with hatcho miso, so I tried making it with lots of hatcho miso.This is made with lots of hatcho miso and sugar.I added udon noodles to the leftover soup broth to finish it off. Recipe by Okaraseijin