I love the refreshing taste of tomato, so I tried it in this hot pot.This is a hot pot because it's made in an earthenware pot, but it is also a kind of stew. There are plenty of vegetables in it. For 4 servings. Recipe by meg115

Japanese-style hot pots are delicious, but occasionally, you crave for a different seasoned hot pot. The 'risotto' you make with the leftover soup at the end is delicious.We use a pretty small earthenware pot.If there's not enough soup, add more water, soup stock granules and ketchup. Modify the ingredients to your preference. For 2 to 3 servings. Recipe by milktime

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

The tomato giblet hot pot I had a restaurant was so delicious, so I wanted to create an Italian version of it.Add your favorite ingredients.You could add seafood instead of meat.You could prepare up to Step 7 in advance, and start from Step 8 on the day of. Recipe by ruruchirin

I've been into curry flavored hot pots for a couple of years now. I usually just buy a readymade hot pot soup, but this time I tried making the soup myself.Use as much vegetables and meat as you want, and whatever kinds you like.I recommend using pasta or rice to finish. If you melt in some cheese at the end too with the pasta or rice it's delicious. For 2 to 3 servings. Recipe by annnnn

Just what you need on a cold day!I think it'll be tasty whatever ingredients you use.If you prefer it spicy, add some red chilli pepper when you are making the soup. This will give it a grown-up taste. For 4 servings. Recipe by Shingu shokudou

I wanted to eat a tomato hot pot, so I made it with my imagination.Please add the manila clams and unshelled shrimp in order to make a delicious broth.The other ingredients can be optional.If you garnish with aioli sauce, it really tastes like a bouillabaisse. It's perfect with white wine. Recipe by Meruchanlove

Tomato hot pots are all the rage right now, so I tried making my own version.It's 3 servings so please use a large pot.Be careful not to let the contents of the pot stick to the bottom - watch the flame and don't overcook!If you don't have cabbage, use Chinese cabbage instead.I used soup stock cubes and 3x concentrate mentsuyu sauce this time. For 3 servings. Recipe by hitkat

I love hot pots. I think it's great to have hot pots because they're so communal. This one will warm you up, body and soul!Use any vegetables you like. Adding katakuriko will help mellow out the flavors of the soup. Be careful not to let the sauce burn. When you portion the hot pot into individual servings, don't serve out too much of the soup! Save some of it for the rice porridge at the end. For 4 servings. Recipe by Hatake (Sharan-Q)

I don't have a earthenware pot (for an induction cooktop), but I still wanted to make a steam-cooked hot pot, so I made thisIt's very satisfying since it lets you eat a lot of vegetables!I listed the ingredients I used this time. Please vary the selection as you like.I've also used bkabocha squash, Japanese leek, napa cabbage, shirataki noodles, fresh salmon, salted cod, sausage, tofu, chikuwa, etc. I just add what I have on hand! I like to eat this with ponzu sauce with ichimi chili pepper spice added to it. For 1 large pot. Recipe by Yusuyusu

I gave tomato hotpot an Italian twist. My husband and many guests that have tried it love this recipe. I've made it many times for family meals too.By sautéing the garlic and bacon slowly for some time, the soup becomes fragrant and rich, and really delicious.It will still be delicious without the basil and bay leaves.You can add seasonings to the leftover soup and use it as pasta sauce or for risotto, so you can enjoy it to the end. Recipe by vegeful

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