I love the udon noodle hot-pots they serve in restaurants, rich, salty, and a little bit sweet. I wanted to be able to make them at home, and just happened to come across a recipe on TV. I simplified it and this was the result.Be sure to make the kaeshi sauce - don't just use mentsuyu! Recipe by harutsuki

I made a trip to a wasabi farm and bought large, fresh wasabi.Add grated daikon and wasabi to any light-flavored nabe, such as salt- or soy-sauce-based nabe. Adjust the amount of soy sauce to taste.I used a large earthenware pot. Since there's a lot of grated daikon, be sure to adjust the amount of nabe soup stock, since it'll become diluted! For 4 servings. Recipe by marimi5

Hot pot is excellent for cold nights. Kimchi hot pot is my favorite dish, and I wanted to make it with ingredients in my fridge..I learned from a Korean friend that the point of kimchi hot pot is to stir fry the kimchi with sesame oil before adding the soup ingredients. Recipe by meg115

A friend of mine from Gunma was talking with me over the phone and said, "I'm sure you're familiar with Lemon Hot Pot. It's so good, isn't it!" But, in fact I didn't know about it. When I heard that Lemon Hot Pot has become really popular as a result of the promotional campaign conducted by Hiroshima prefecture, I just had to make it. Now if I could just eat Setoda (a region in Hiroshima prefecture famous for their lemon production) lemons!The white part of the lemon peel is bitter. If the white part on the lemon you're using is thick, then peel the lemon and scrape off some of the white. Then you can actually slice it and use it. Professional chefs apparently add Iberian pork slices to this hot pot. That sounds so good! I think this is a delicious hot pot whether you use meat or seafood. And use whatever vegetables you like! Recipe by Little Darling

I took my family's usual miso hot pot and changed it up to make it spicy.I adjust the gochujang to make it more or less spicy depending on who is eating. Make sure to find what works best for you.I use gozen-miso which is usually only found locally. Each kind of miso has a different degrees of saltiness so take note when preparing. For 2 portions. Recipe by Orange Day

I didn't have a ready-made mix for a tomato-based hot pot... and I thought I could make it with what I have on hand!All you have to do is simmer. Recipe by Kouso

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 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

I wanted to make a yakuzen medicinal hot pot that would detoxify my body to the core.Patiently skim off the scum while focusing on your intents to make a delicious meal. Recipe by nyaop

I learned this dish in a cooking class about 20 years ago. I have been making it at home since then and I changed it several times to suit our tastes. It's easy to make kiritanpo.Kiritanpo won't fall apart easily if you form the rice dough around disposable chopsticks.It's fun to make kiritanpo with your child, mashing the rice, forming it around chopsticks, etc.You can also roll the rice dough into balls. Children like the ones that you flatten and cut into shapes. Recipe by SYNDY

My family loves nabe (hot pots), no matter what season it is, and we especially love nabe with a salty flavor.-In Step 2, I explained the order for adding the ingredients, but basically if you add the ingredients starting with the ones that take a longer time to cook and ending with the ones that cook faster, you'll be fine. Please try adding your favorite ingredients and enjoy.-Because the ingredients (especially the vegetables) release a lot of water while cooking, I reduced the amount of broth quite a bit.-Definitely add the chicken, abura-age, and mushrooms because they release a lot of umami flavor when simmered, which makes this nabe super delicious. Recipe by Kamakurashokudou

this was an easy recipe, so filling...will definatley make again