The motsunabe (offal hotpot) I had in Kyushu was soooo delicious, I tried re-creating it. The flavor is very close, so I'm satisfied.Please adjust the flavoring ingredients to taste. It's better to add a generous amount of cabbage, which is sweet and delicious. Make a soup that's a bit sweet and a bit rich. You can't skip the rice porridge as 'shime' - the final part of enjoying a hotpot! You could alternatively add some Chinese noodles to make champon. You can't leave out the Chinese chives and cabbage, but otherwise just use whatever vegetables you have in the refrigerator like carrots, leek, bok choy or any type of mushroom. For about 3 servings. Recipe by Chisapu-

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

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 had delicious motsu nabe at a restaurant and decided to recreate it at home.The Chinese chives won't taste good if overcooked. Add them at the end and simmer briefly.This is great to make when cabbage is cheap! Recipe by Cooking S Papa

This hotpot is a family favorite, regardless of the season. We wanted a lighter version, so I came up with this recipe.In our house, we always have motsunabe with yuzu pepper paste. I have a recipe for that. Of course it's delicious eaten with grated garlic and red chili pepper too. For 3-4 servings. Recipe by Karin mama cchi

I wanted to eat some Miso Motsu Nabe, so I made it.If you can, use raw beef giblets. It's a little expensive, but the taste is totally different!Don't overcook the garlic chives! Recipe by Cooking S Papa

Some people don't like the other richer version of this recipe… this one also has less calories.This recipe uses gyoza dumpling skins instead of covering with an otoshibuta/drop lid. If you add the gyoza dumpling skins at Step 6, you'll end up with two different textures of cabbage to enjoy. If you add at Atep 7, it will be more of a sweet, rich flavor. The gyoza dumpling skins also helps keep the hot pot hot. For 2 servings. Recipe by Annchann

I made this thinking of a motsu hot pot with a clear soup base.An adult motsu hot pot with the punch of black pepper.Lately salt is all the rage in Hakata, for hot pots as well as ramen.Black pepper!And if I can say anything else, super-cheap store-bought gyoza!! Recipe by Danchoh

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

.. Recipe by Okooko

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