I love the soup with sake lees, so I made a hot pot with it. I often have this dish when it is cold outside.If using vegetables that need longer cooking time, slice, cut into small pieces, or parboil in advance.I adding recommend burdock roots and chikuwa as it adds flavor to the broth. Recipe by FarmersK

Grilled Japanese leeks are so sweet and delicious, so I grill and add them when I make duck nabe. The combination of the grilled leeks with the delicious duck broth is amazing ♪- The duck is easier to cut when it's half frozen.- If the Japanese leeks are grilled too long, they will get tough, so grill them over high heat just until they're slightly charred.- I made the dashi stock from kombu seaweed and bonito flakes. (Use 15 g of bonito flakes and a 10 cm piece of kombu with 1000 ml of water) Recipe by FarmersK

Made this one years ago. Wasn't happy with the photo so made it again. Very tasty, very very easy to make. Enjoy!

Every time when I found meat in the freezer that I forgot to use, I used it for mizore hot pot because cooking with grated daikon makes it nicer and delicious. For 1-2 servings. Recipe by FarmersK

I want to create a dish where you can eat lots of mushrooms and vegetables and kids would like! Kids can enjoy if the vegetables are cooked in a creamy soy milk hot pot! You wouldn't need a broth if you fry the mushrooms well and bring out the taste.The soy milk will solidify if overheated so watch over the heat. Avoid burning the garlic and onions! Fry the mushrooms well, which will bring out the taste. Recipe by Hokutokinoko

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

My mother is from Akita prefecture, so when I was growing up we used to eat kiritanpo every winter, but it seems unknown elsewhere...My husband had it for the first time after we got married. Now he's a firm kiritanpo fan.Please be sure to use chicken thigh meat with the skin on! A lot of delicious stock will come out of the skin and give the soup its flavor. Also, you can't omit maitake mushrooms and seri (Chinese celery or Japanese parsley) from a kiritanpo hot pot!Taste the soup, and add some salt if needed. For 3 to 4 servings. Recipe by OBU

Japanese-style hot pots are delicious, but occasionally, you crave for a different seasoned hot pot. The 'risotto' you make with the leftover soup at the end is delicious.We use a pretty small earthenware pot.If there's not enough soup, add more water, soup stock granules and ketchup. Modify the ingredients to your preference. For 2 to 3 servings. Recipe by milktime

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 didn't have a ready-made mix for a tomato-based hot pot... and I thought I could make it with what I have on hand!All you have to do is simmer. Recipe by Kouso

On chilly days, I crave miso hot pot, which warms the body. I invented this recipe when trying to avoid relying on ready-made soup. I got high praises when I cooked this for my friends.Since the vegetables add a lot of liquid and dilute the soup, taste to make sure it's on the strong side while cooking the soup. Adjust the sweetness and saltiness to taste. Also, as long as you're not concerned about your breath after eating, you can add more grated garlic. For 4 servings. Recipe by Sayochin

As soon as it turns cold, kiritanpo hot pot is an essential hot pot in this northern Japan family's menu. I wanted to write this recipe down since it's a taste I've enjoyed since childhood.Please separate the tougher center part of the napa cabbage from the leafy part. Add the chicken with the skin on, this makes the broth delicious. Our house always uses 2 packs of string konnyaku, but you can use just 1 pack if you prefer. Recipe by Rinkachan