Week 9This hot pot contains no seafood at all. Only beef, pork, and various mushrooms and vegetables.

When I was working overtime until 10 or 11 pm in the middle of winter, I wanted something warm, nutritious, and easy to make. I came up with this recipe.-I steam it on the stove in the kitchen and then carry it to the table. This is faster because the kitchen burner is really hot.-If you have a lot of people in your family, just repeat the steps 2 or 3 times! This will still be faster than a regular nabe recipe. Recipe by Gima-ru

I wanted to come up with something quick and with a lot of vegetables for those times when I am busy.I am a lazy hot pot chef, so I made one which you don't have to add more ingredients to half way through.When you stack the Chinese cabbage in Step 2, alter the leaf and the core.I made the hot pot in a 25cm diameter clay pot in the main photo. Recipe by Tanoko

I always make my hot pot this way.I recommend using pork belly as the hot pot is very light, so the rendered fat from the pork belly adds richness.You can make rice porridge with the leftover soup for your kids' breakfast the next day. Recipe by Hashigosha

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 thought about making a pork and kimchi stir-fry since I had some leftover kimchi, but decided instead to make it into a hot pot since it was a chilly day. I wrote this recipe down for my record since it turned out tasty.I'm using a rather light and sweet tasting kimchi. Please adjust the amount of gochujang paste depending on its spiciness. The Chinese cabbage will be easier to be cooked through when it's separated into leaves and core (when the core is thick), the leaves chopped into pieces, the core cut into half and then sliced diagonally into strips.As far as the other vegetables go, see what you have in your fridge and add the ones you like. Recipe by mimimine

To use up a whole daikon radish!You can make this hot pot only with the moisture from the daikon radish and spinach. You can grate the daikon radish easily with a food processor. In the photos of this recipe, I used 3 single-serving small pots to make this dish using the same amount of the ingredients. For 3~4 servings. Recipe by NO-KA

Winter is usually the best season for fresh vegetables. Even though vegetable prices are at their highest this year, it’s still important to eat a balanced, nutritious diet. This single-serving vegetable hot pot is a great way to use up leftover veggies from your fridge—just gather whatever vegetables you have and toss them all in the pot. It’s that simple. Enjoy a cozy winter meal with vegetables at home!

The end of the year is often busy with many holidays, and people, even those far away, tend to return home to gather with family around a shared meal. In winter, a steaming hot pot warms everyone up! This dish is easy to make and packed with nutrition. Here, everyone loves to eat hot dishes when winter arrives.

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 wanted to use up Chinese cabbage. Recipe by Maminchiyo

When it's cold, the best food to eat is hot pot! The garlic, salt, and butter aroma will increase your stamina too!No hints. Recipe by Jkichi