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 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

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

This tastes better than using instant kimchi soup…the combination of kimchi soup and meatballs is awesome!Chopping the meat by yourself instead of buying ground meat makes it so much more delicous! Recipe by Nassan

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 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

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

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

.. Recipe by Okooko

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

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