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-

The soup I had at my favorite kamo-nabe (duck hot pot) restaurant was very tasty, so I tried to recreate it in my style.This turns into a mild soup base since I put lots of bonito flakes.Adjust by adding some water at the end if you think it's too salty.It's yummy with yuzu pepper paste. Recipe by Karin mama cchi

I got a craving for a miso hot pot since it started to get cold. I didn't really feel like buying a hot pot base, so I mixed in some miso flavoring that seemed to go well with ramen. It turned out very delicious.This is just my personal preference, but I feel like it tastes better by using just white miso. Recipe by manneriryouri

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

This is a nabe (Japanese hotpot) I’ve grown up eating, inspired by the restaurant chain Akakara in Japan. The restaurant is based in my mom’s hometown Aichi! We both love it so much that we’ve perfected the copycat recipe over the years. You can adjust the spiciness level, just like in the restaurant!

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

This is personally how I make it; it's delicious. As expected, this is how it should be done! You can make it with only 3 steps, and then add any ingredients you'd like for an extra-delicious soup. The amount of salt is on the moderate side as well. Regulate the spiciness with gochujang (Korean red chili paste).I believe that the 3 steps to making a delicious Kimchi Hot Pot are as follows:1) Cook the kimchi in sesame oil until fragrant first.2) Add clams etc. (for shellfish soup stock) and pork etc. (for meat soup stock) to make a mixed soup stock.3) The grated garlic gives the flavor a finishing touch. For 26 cm pot. Recipe by Shinyori-na

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

.. Recipe by Okooko

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