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'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

There is nothing special to it, but we put konbu seaweed in the pot for extra flavor.Add anything you like!! Substitute the pork with chicken, or add mushrooms or whatever vegetables to clean up your fridge!Serve over white rice or udon noodles and pour in the beaten eggs to finish. Recipe by Rika&chako

I only have a medium-hot roux! My kids can't eat that, so I came up with this recipe.If you want to add more spiciness, use a hot roux, or reduce the amount of milk while increasing the amounts of mentsuyu and water.Please check the taste and adjust to your kids' preference, since even among the so-called "medium-hot" roux, well-made roux or spicier roux tends to be hotter. (If you add milk or honey, the hotness will be reduced.) Recipe by Miashanmama

Japanese curry is a classic home-cooked dish loved by both kids and adults. With store-bought curry roux, it's easy to make, making it a go-to meal for busy weekdays. Each household often has its own version with different ingredients or secret flavors, adding a personal touch.In Japan, people often add “fukujinzuke” on top of curry. It’s a sweet and crunchy pickle made from vegetables like daikon and lotus root, pickled in a soy sauce-based brine.Katsu curry is another popular version, where a crispy pork cutlet (tonkatsu) is served on top of the curry for a hearty meal.Seafood curry is also delicious — just swap out the chicken and carrots for shrimp, squid, or clams.For a tasty twist, try spinach and cheese curry by topping your curry with sautéed spinach and melted cheese.#japanesefood #CA2025

This is my family recipe for an easy dry curry, which can be made without curry powder or garam masala.If you are using soup stock cube, cut in half before adding it. Recipe by handmadecafe

You can make keema curry with regular curry roux!The origin of this recipeI had leftover curry roux!

When I looked at the ingredients listed on a box of commercial curry roux, I was surprised that it included things like beef fat and lard. I made a version that can be eaten without worrying about the ingredients.The color and sweetness of the curry depends on how well you sauté the onion. Sauté patiently while stirring to prevent burning until it has caramelized.I added sugar to make the curry sweeter, but if you use grated apple or honey instead, there will be more depth to the flavor. For 4 servings. Recipe by La Land

I always disliked the greasiness in the pot after cooking curry. It seemed like it was bad for our health.I finally arrived at this delicious curry recipe without using roux after many tries.Adding a small amount of potatoes thickens the sauce easily. This is our family's basic flavour, so taste it at the end, then adjust the seasonings or spices to your liking When you are using seafood, stir-fry in a separate frying pan after Step 1, then mix in with the curry pot right before eating. Recipe by shouko

I make this with ordinary vegetables. I wanted to make the type of nostalgic, irresistibly delicious dry curry like they serve at school lunch that would work in a child's bento, using curry roux.You may want to use the leftovers from dinner in a bento, but everyone will want seconds and thirds, so there may be none left.If you add a whole can of tomatoes, the volume will increase, so add more curry roux,For children, add just a little bit of curry roux (just to add a little fragrance). The curry will be sweet and rich, and will really whet their appetites.The secret to the magic is the bell pepper. For 3 to 4 servings. Recipe by Shinyori-na

This is our recipe for chicken curry, which was developed after a series of trial and error to satisfy my curry-loving boyfriend. It answers his request, "I like authentic Indian curry that doesn't use curry roux and goes well with naan bread, but I want to eat Japanese style curry that goes well with fukujin-zuke relish too!"By pre-seasoning the chicken, you can prevent the flavors from dissipating.Be sure to caramelize the onion.I recommend grating the garlic.The curry is tastier if you stir fry the roux before adding it!And the hidden flavors. Add lots of black pepper to lock-in the flavors, and red chili pepper for a spicy aftertaste. For 4-5 servings. Recipe by Rokarisa

This is our family's staple chicken curry. I experimented several times by changing ingredients and secret ingredients, but I arrived at this recipe and this is my favourite. I wanted to write down this recipe so I won't forget.*I always cook this recipe with chicken thighs.*Please adjust the amount of ginger and garlic to your liking.*I add potatoes after the pot starts boiling to prevent them from falling apart. For 4-5 servings. Recipe by annnnn