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

I posted this recipe so that I had a record of it. It's highly recommended!!!The light soy sauce will darken the soup, but it is not so salty, so don't worry. You may not need to add any salt. Recipe by Mikabon888

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

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

I wanted to eat delicious Hakata motsu-nabe at home! It's standard winter dish.For the beef giblets, buy fresh with a nice pink color! Make with a lot of dashi stock. You can use it if you're making another hot pot and run out of stock. For the garlic and chili pepper, adjust the amount as desired. For 3-4 servings. Recipe by makkocafe

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 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-

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

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

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

This is a family recipe passed down from my mom.She makes it without measuring the ingredients, so I recreated the recipe from memory.At my house, we first simmer half of the pork, and then heat the earthenware pot over a portable burner on the table and cook the remaining pork by swishing it in the broth (shabu-shabu). Carefully skim off any scum that floats to the surface. Recipe by Nonru

I'm not that happy with storebought nabe soup, and you have to buy a lot of it anyway, so I thought that if I made the soup myself I could save money and adjust the flavor to our tastes too.This makes a lot of soup stock, so keep some on reserve and add it to the pot later on when there isn't much left in there. This way the flavors won't get too thin and it's very convenient. For 4 to 5 servings. Recipe by Kazukun mama