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 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

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 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

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 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 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 couldn't forget the taste of the hot pot we had in Hakata (one of the the biggest cities in Fukuoka). I wondered if it would be possible to recreate that flavor at home, and so I created this recipe.There's nothing difficult about this recipe. Just watch the pan so that it doesn't boil over! Recipe by hirokoh

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

My go-to ramen is the soy sauce ramen served at Hisaya, a ramen restaurant in Rumai, a city in Hokkaido.I created the miso ramen recipe first, but actually whenever I eat ramen myself, I choose soy sauce ramen. I've been thinking about a soup base that is made in the same way as a miso soup base.This is a basic soup, so you can make your own variations by adding stir-fried garlic, ginger, honey and so on.Since it has dashi stock, you only need to dilute with hot water to enjoy it as a soup.A secret trick of ramen restaurants is to add the noodle cooking water to the soup base. Recipe by Ryourininken

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