Because I had a lot of salmon, I decided to cook my favourite salmon hot pot. I usually prepare a robust miso or soy sauce broth hot pot, but this time I opted for a lighter, salt broth.-Adjust the ingredient amounts to taste.-Add any kind of vegetables and as much as you want. Recipe by annnnn

My family loves nabe (hot pots), no matter what season it is, and we especially love nabe with a salty flavor.-In Step 2, I explained the order for adding the ingredients, but basically if you add the ingredients starting with the ones that take a longer time to cook and ending with the ones that cook faster, you'll be fine. Please try adding your favorite ingredients and enjoy.-Because the ingredients (especially the vegetables) release a lot of water while cooking, I reduced the amount of broth quite a bit.-Definitely add the chicken, abura-age, and mushrooms because they release a lot of umami flavor when simmered, which makes this nabe super delicious. Recipe by Kamakurashokudou

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

I wanted to eat something light and warm since I felt like I was going to catch a cold.I tried to make powerful hot pot with ginger and garlic! lolSeason lightly so you can enjoy the flavor of the ingredients.The flavor becomes more concentrated as you keep simmering.You can add cooked rice at the end to make tasty rice porridge!In Step 2, transfer everything in the pan, garlic, fat, etc to the pot.Since the brown bits have umami, I generally add a small amount of water, scrape off the bottom of the pan with a rubber spatula and add them to the pot. Recipe by Madonna&maikeru

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

This is a regular dish in Taiwanese restaurants. I miss this dish living in Japan, so I tried to recreate this dish at home.The clay pots are very effective with heat conductivity. Fry gently over low to medium heat without burning.You need to cook with a lot of oil, but it'll harden once cooled so cook in an earthenware pot so that the heat retains and serve immediately.Take care not to burn yourself though. Recipe by Mizorecchifan

I had lots of chicken breast and chives on hand.The chicken breast rubbed with katakuri potato starch is very tender and melt-in-your-mouth.Ginger and chives prevent you from catching a cold! Recipe by Puyoringo

I wanted to eat tender oysters in a hot pot.Mix together the flavoring ingredients well beforehand. Remove the kombu as soon as it comes to a boil. Recipe by Mori no miruku

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

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

I thought about my kids who love chicken. If you use shichimi togarashi (Japanese red chili pepper mix) or hot sesame oil it will go really good with beer You won't be able to resist, make no mistake about it!I was thinking about what ingredients would be good to use so I had a look at what was in the fridge and decided to try something! For 4 servings. Recipe by Shingu shokudou

Chicken meatballs are usually just boiled, but I thought browning them in a pan would make them really tasty. It was a big success.When browning the chicken meatballs, make sure you brown them well over high heat. You could also just simmer the chicken meatballs without browning them. In that case, simmer them for about 10 minutes. You can add any other ingredients you like. Recipe by Tsuyuneburi