My mother is from Akita prefecture, so when I was growing up we used to eat kiritanpo every winter, but it seems unknown elsewhere...My husband had it for the first time after we got married. Now he's a firm kiritanpo fan.Please be sure to use chicken thigh meat with the skin on! A lot of delicious stock will come out of the skin and give the soup its flavor. Also, you can't omit maitake mushrooms and seri (Chinese celery or Japanese parsley) from a kiritanpo hot pot!Taste the soup, and add some salt if needed. For 3 to 4 servings. Recipe by OBU

I learned this dish in a cooking class about 20 years ago. I have been making it at home since then and I changed it several times to suit our tastes. It's easy to make kiritanpo.Kiritanpo won't fall apart easily if you form the rice dough around disposable chopsticks.It's fun to make kiritanpo with your child, mashing the rice, forming it around chopsticks, etc.You can also roll the rice dough into balls. Children like the ones that you flatten and cut into shapes. Recipe by SYNDY

Kiritanpo nabe is a regional speciality of Akita prefecture!Until I got married, I didn't know what kiritanpo was.When I put carrots in the hot pot, I was scolded by my husband. Hey, anything can go in a hotpot!I still can't make it quite like my mother-in-law...Make the kiritanpo with newly harvest rice.If you use ready-made kiritanpo soup made from Hinai-dori free range chicken, and pre-shaved burdock root, you can make this very quickly. Store-bought kiritanpo are 65 g each, or about 1 heaping rice bowl full of rice worth I think...Every family in Akita has their own secret twist for making kiritanpo nabe apparently. For 5 servings. Recipe by Noeru723

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 prepare a huge pot of oden for my family. Sometimes, I share it with my parents, and we have oden parties.Making a lot in a large pot is the secret,The ingredients quantity is for making a large amount in a large pot. For example, if making half of the recipe, simply decrease the water and ingredients by half. Calculate as much as you need.During the boiling process, let it simmer gently and slowly. Occasionally shake the pot. Recipe by Run mama

I like kimchi hot pot, so I experimented and arrived at this version.Add any vegetables you like. Sliced daikon radish and carrot would cook quickly and can be consumed a lot. If you prefer a spicy kick, add gochujang and shichimi togarashi. It is also delicious to add rice cakes and udon noodles. Oysters are a delicious addition. Recipe by Yuuyuu0221

I saw a kiritanpo hot pot on TV, so I wanted to eat it. I wondered if I could make it at home.If the rice is not freshly cooked, it will be hard to bring it together well. I don't know what the real thing tastes like, so it may be different. Recipe by Waffuru

Winter is the season for oden!With a pressure cooker, the beef tendons (or chicken wings) are so tender and soft. The resulting soup is so tasty.Cooked octopus is also delicious in this hot pot. For 4 to 5 servings. Recipe by MyDining

We want to eat plenty of this, so I season it lightly. The chicken wings and wiener sausages flavour the broth and you'll enjoy the soup as well as the main ingredients.It might take a little time to prepare the ingredients, but after that, you just need to simmer slowly. Why not serve this on a cold evening with your family? The area around Himeji serves this with ginger soy sauce as dipping sauce. We like eating it with lots of mustard instead.This dish has a very gentle flavour, but you can adjust the seasonings as you like. For 4 servings. Recipe by mzhroom

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

Store-bought soy milk soup is expensive and seasoned a bit too much, so I just made my own.Mind the soy milk doesn't bubble over.It's nice with any kinds of ingredients. Try carrot, leek, burdock root, aburaage, or mushrooms, etc.It's nice with chicken too, but I prefer it with pork. Recipe by Ryo---ko

I love the soup with sake lees, so I made a hot pot with it. I often have this dish when it is cold outside.If using vegetables that need longer cooking time, slice, cut into small pieces, or parboil in advance.I adding recommend burdock roots and chikuwa as it adds flavor to the broth. Recipe by FarmersK