I love fried meatballs and Chinese cabbage simmered together, so I made a hot pot using both plus lots of vegetables, that a lot of people can enjoy together. The dipping sauce is homemade too.The rich sauce lets you enjoy lots of vegetables.If you add things like bok choy, tatsoi or Chinese chives to the usual hot pot vegetables, it will be change of pace from the usual. Recipe by Tamochan

My family loves yudofu (hot tofu) and eat it often even when it's not cold outside, but the usual soy sauce based dipping sauce gets boring, so I thought up this miso sauce.If you are making a hot pot, dissolve some of this miso sauce in hot water and simmer.Add some mayonnaise to the miso sauce to make a great dip for raw vegetables. It's so versatile. Recipe by Mirunesan

Some people don't like the other richer version of this recipe… this one also has less calories.This recipe uses gyoza dumpling skins instead of covering with an otoshibuta/drop lid. If you add the gyoza dumpling skins at Step 6, you'll end up with two different textures of cabbage to enjoy. If you add at Atep 7, it will be more of a sweet, rich flavor. The gyoza dumpling skins also helps keep the hot pot hot. For 2 servings. Recipe by Annchann

This hotpot is a family favorite, regardless of the season. We wanted a lighter version, so I came up with this recipe.In our house, we always have motsunabe with yuzu pepper paste. I have a recipe for that. Of course it's delicious eaten with grated garlic and red chili pepper too. For 3-4 servings. Recipe by Karin mama cchi

I made this when I forgot to buy ponzu.There's really nothing to it!Of course, if you have yuzu or sudachi citrus on hand, those would make great (if not better) substitutions for the lemon. Depending on the brand or type of soy sauce, it could get a little to salty for your taste, so try adjusting the amount as you go.Recipe by Chiton.

I had delicious motsu nabe at a restaurant and decided to recreate it at home.The Chinese chives won't taste good if overcooked. Add them at the end and simmer briefly.This is great to make when cabbage is cheap! Recipe by Cooking S Papa

I wanted to make a seafood hot pot, but I didn't have cod or any white fish. I found salted mackerel in the freezer, so I put it in hot pot and it was a big success.This dish is not fishy at all since the ginger hides the smell.Adjust the seasonings depending on the saltiness of the salted mackerel.Rice porridge made using the broth is delicious. If you have any salted mackerel, give this a try! Recipe by Minato-shi

Perfect quick dish for a hot and humid day. This dish comes together quickly. You can enjoy the natural sweetness of Cabbage (I bought the Japanese variant) with it lightly steamed. Served with a refreshing citrusy homemade ponzu sauce. Typically served with sliced pork, I decided to use salmon instead :)

Because I had a lot of salmon, I decided to cook my favourite salmon hot pot. I usually prepare a robust miso or soy sauce broth hot pot, but this time I opted for a lighter, salt broth.-Adjust the ingredient amounts to taste.-Add any kind of vegetables and as much as you want. Recipe by annnnn

This is stir-fry with miso sauce dish. I used salmon this time but chicken or pork are also good!

I like the sweet cabbage of motsu-nabe hot pot so I made this dish in the same style using pork belly instead. You don't need to use offal to recreate the similar taste of motsu-nabe at home. Give this dish a try.Cook quickly over medium heat. If you cook the cabbage over low heat, it'll taste of uncooked cabbage. You can use Chinese chives instead of Japanese leek. Adjust the amount of salt according to the saltiness of dashi powder. Recipe by Naitosan

An acquaintance of mine heard from his Korean friend that the key is to stir-fry the kimchi and pork with sesame oil.Keeping this in mind, I made it into an even milder kimchi hot pot by adding miso.This is my husband's favorite, and among all hot pot meals, it's served most frequently in my family.Please give it a try at least once.The key is to have the kimchi stir-fried thoroughly with sesame oil in the beginning.When adding water, you can first pour the measured water into the container that held kimchi, and then add that into the pot. That way, you can use up the kimchi sauce without letting it go to waste.If you like it hotter, you can also add some gochujang (Korean hot chili paste) paste. Recipe by Nono