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

I love the soup with sake lees, so I made a hot pot with it. I often have this dish when it is cold outside.If using vegetables that need longer cooking time, slice, cut into small pieces, or parboil in advance.I adding recommend burdock roots and chikuwa as it adds flavor to the broth. Recipe by FarmersK

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

I made this because I wanted my kids to eat lots of veggies!Cook over very low heat until it starts to boil. If you can't cover with the lid completely, just place the lid on top! The bulk of the vegetables will quickly reduce. Recipe by makoto

I really liked the way shabu-shabu was served at a local restaurant, so I added mushrooms and adapted it in my own way. My husband and I both loved it and now whenever we make hot pot, we always make this one.For the green onions, I recommend a soft variety such as Nanpaku, Yawahada, or Hakubijin. If using regular green onions, use only the white parts. Recipe by Kechauru recipe

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

I wanted to eat something light and warm since I felt like I was going to catch a cold.I tried to make powerful hot pot with ginger and garlic! lolSeason lightly so you can enjoy the flavor of the ingredients.The flavor becomes more concentrated as you keep simmering.You can add cooked rice at the end to make tasty rice porridge!In Step 2, transfer everything in the pan, garlic, fat, etc to the pot.Since the brown bits have umami, I generally add a small amount of water, scrape off the bottom of the pan with a rubber spatula and add them to the pot. Recipe by Madonna&maikeru

Perfect for a cold winter day. The chicken and scallions create a flavorful broth that you'll want to drink to the last drop!Recipe inspiration:I was listening to Bunga Katsura's 'Oyakozake' and started craving a warm bowl of udon!

This is a regular dish in Taiwanese restaurants. I miss this dish living in Japan, so I tried to recreate this dish at home.The clay pots are very effective with heat conductivity. Fry gently over low to medium heat without burning.You need to cook with a lot of oil, but it'll harden once cooled so cook in an earthenware pot so that the heat retains and serve immediately.Take care not to burn yourself though. Recipe by Mizorecchifan

I thought about making a pork and kimchi stir-fry since I had some leftover kimchi, but decided instead to make it into a hot pot since it was a chilly day. I wrote this recipe down for my record since it turned out tasty.I'm using a rather light and sweet tasting kimchi. Please adjust the amount of gochujang paste depending on its spiciness. The Chinese cabbage will be easier to be cooked through when it's separated into leaves and core (when the core is thick), the leaves chopped into pieces, the core cut into half and then sliced diagonally into strips.As far as the other vegetables go, see what you have in your fridge and add the ones you like. Recipe by mimimine

I always order udon noodle hot pot at restaurants. I wanted to have it at home, but since it seemed troublesome to make individual portions, I used a large pot to make everything at once.The key is to use both bonito dashi and kombu dashi. For 3 servings [about 590kcal per serving]. Recipe by Mami-zurei

I always make my hot pot this way.I recommend using pork belly as the hot pot is very light, so the rendered fat from the pork belly adds richness.You can make rice porridge with the leftover soup for your kids' breakfast the next day. Recipe by Hashigosha