When you're tired of the same old shabu shabu, I recommend this. Recipe by Onmitsu doushin

There's a certain tofu restaurant franchise that I love, since it is reasonably priced.I had their seasonal soy milk pork shabu-shabu dish, and it blew me away.I tried to replicate the flavor at home... and this is the closest I could get to it.This recipe was a big hit and on my blog.It goes well with just about any ingredient, but if you want to try it with meat, I definitely recommend pork. Perhaps I'll try it with chicken next.I also often prepare it without meat.It's tasty this way, too. Recipe by *ai*

My daughter loves tofu, but my husband isn't satisfied with just tofu hot pot.I made a nabe that would satisfy them both.Use any kind of mushrooms you like.I think this would be delicious with momiji oroshi (daikon radish grated with red chili pepper). Recipe by Youtank

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

Definitely one of those, "to taste," recipes. And, yup - she's just as scorching hot as she looks! ;0)If you don't own a Mongolian Shabu-Shabu Hot Pot - you really should buy one. I actually own two of these bad boys. One for meats - one for seafood and vegetables. You're only limited by your imagination with one [or more] of these little gems in your kitchen!These bubbling cauldrons are great for entertaining and serving your communal Asian dishes. Even every day soups, stews and chillis at functions. They're nothing like a crock pot being steel and boy do they heat up fast!You can literally create any masterpiece with these hot pots. Thin sliced seafood, chicken, pork and varied vegetables are all on the menu! Extra spicy broth on one side - tamer broth in the other side. You name it! Just skewer your thin sliced meats, seafood and vegetables and submerge those juicy skewers inside all of that spicy bubbling Szechuan goodness!

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

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

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

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

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

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