This is my family's chanko nabe (hot pot) recipe. We like the combination of tsukune, fish, and cabbage in this miso chanko nabe.Add vegetables, fish, and tsukune while the broth is boiling. Recipe by Keyua

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

I thought about my kids who love chicken. If you use shichimi togarashi (Japanese red chili pepper mix) or hot sesame oil it will go really good with beer You won't be able to resist, make no mistake about it!I was thinking about what ingredients would be good to use so I had a look at what was in the fridge and decided to try something! For 4 servings. Recipe by Shingu shokudou

I modified the base from the soup from Chanko Dining Mokoro (It doesn't exist anymore though...) The point is to season with garlic and ginger.The juices from the ingredients in Chanko hot pot are very important, so use anything that has a lot of flavor!If you don't use cabbage or onions, use extra mirin. If you don't have chicken, use a little extra chicken soup stock.Using a good amount of garlic and ginger gives it a nice, delicious kick. It tastes best when it's salted on the strong side! Recipe by Pasta papa

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

Regular hotpots are good, but mild and creamy soy milk hotpot is delicious!The soy milk makes it mild, and the pork belly becomes sweeter and really delicious.If the soup becomes too diluted, add some water. For 3 to 4 servings. Recipe by Karin mama cchi

The motsunabe (offal hotpot) I had in Kyushu was soooo delicious, I tried re-creating it. The flavor is very close, so I'm satisfied.Please adjust the flavoring ingredients to taste. It's better to add a generous amount of cabbage, which is sweet and delicious. Make a soup that's a bit sweet and a bit rich. You can't skip the rice porridge as 'shime' - the final part of enjoying a hotpot! You could alternatively add some Chinese noodles to make champon. You can't leave out the Chinese chives and cabbage, but otherwise just use whatever vegetables you have in the refrigerator like carrots, leek, bok choy or any type of mushroom. For about 3 servings. Recipe by Chisapu-

We can't have hotpot at home without these dumplings. They are so light you can eat many! Of course, use them with any type of hotpot broth you like.In step 6, be sure to mix gently so you retain the texture of the tofu. Recipe by Nakayamake no gohan

I made a hot pot with Weipa. You don't need to buy hot pot seasonings. With just Weipa, you can make your own hot pot quickly with seasonings you have at home.Weipa gives a good accent to this hot pot. Adjust the amount to your taste.This recipe might be too sweet. We love bean noodles so much that we fight over it. It is nice if you toss in some aburaage. It is easy to use tubed garlic or ginger. Ginger will warm up your body. For 2 servings. Recipe by orange_peko

I wanted to eat lots of vegetables!!Grating the garlic into the pot at the end makes the flavor just like restaurant-quality.Add eggs and rice to the broth at the end of the meal to make a porridge. It's so good! Recipe by Bamboo

.. Recipe by Okooko

They often show popular motsunabe restaurants on local television, and I watched it thinking "OK, they use chicken soup made from a chicken carcass...". And I happened to be making chicken carcass soup, so I was motivated to try motsunabe. It was really delcious. I even surprised myself, a Hakata native!Please buy good quality delicious offal!If you add soy sauce and salt you'll have soy sauce-motsunabe, and if you add a generous amount of miso you'll have miso-motsunabe, so please try adjusting the amounts to taste.The vegetables I used are the same as the ones used at a certain popular restaurant (where the miso-motsunabe is popular)!I used a bonito flake and konbu seaweed dashi 'teapack' to make the dashi.I think it's quite tasty enough if you use chicken stock granules. Please be aware of the salt content though!The ground sesame seeds bring everything together and round out the flavors. For 2 to 3 servings. Recipe by Jirojiro