I really liked the way shabu-shabu was served at a local restaurant, so I added mushrooms and adapted it in my own way. My husband and I both loved it and now whenever we make hot pot, we always make this one.For the green onions, I recommend a soft variety such as Nanpaku, Yawahada, or Hakubijin. If using regular green onions, use only the white parts. Recipe by Kechauru recipe

When you're tired of the same old shabu shabu, I recommend this. Recipe by Onmitsu doushin

There's a certain tofu restaurant franchise that I love, since it is reasonably priced.I had their seasonal soy milk pork shabu-shabu dish, and it blew me away.I tried to replicate the flavor at home... and this is the closest I could get to it.This recipe was a big hit and on my blog.It goes well with just about any ingredient, but if you want to try it with meat, I definitely recommend pork. Perhaps I'll try it with chicken next.I also often prepare it without meat.It's tasty this way, too. Recipe by *ai*

Definitely one of those, "to taste," recipes. And, yup - she's just as scorching hot as she looks! ;0)If you don't own a Mongolian Shabu-Shabu Hot Pot - you really should buy one. I actually own two of these bad boys. One for meats - one for seafood and vegetables. You're only limited by your imagination with one [or more] of these little gems in your kitchen!These bubbling cauldrons are great for entertaining and serving your communal Asian dishes. Even every day soups, stews and chillis at functions. They're nothing like a crock pot being steel and boy do they heat up fast!You can literally create any masterpiece with these hot pots. Thin sliced seafood, chicken, pork and varied vegetables are all on the menu! Extra spicy broth on one side - tamer broth in the other side. You name it! Just skewer your thin sliced meats, seafood and vegetables and submerge those juicy skewers inside all of that spicy bubbling Szechuan goodness!

Shabu-Shabu is one of the most famous Japanese food. And this is "cold" Shabu Shabu. In summer, we have a lot of Shabu-Shabu meat with fresh cold vegetables. The important point of this recipe is to cook the meats with low heat after the water begins to boil.

This cold pork shabu-shabu is the best dish to serve with the easy homemade creamy sesame sauce.When you're not rushing, it's actually better to blanch the cooked pork in cold water - rather than soaking - before chilling it in the fridge. Recipe by FarmersK

Coating the meat briefly in shio-koji gives it a soft texture and delicious taste. The shio-koji also adds a gentle flavor to the hot pot.You could also use bonito dashi for the broth. Even just a little goes a long way. For those who like sake lees, you can add up to 100 g. I add a whole ladle full. I eyeball the amount. If using miso other than saikyo miso, add a bit of mirin. Recipe by kebeibiko

I forget which restaurant I had this at, but at some point, this became our family hot pot recipe. It seems this is traditionally made with whale meat, but I just make it with pork. I season the broth lightly so you can drink it up.※ Slice the daikon radish thinly with a slicer.※ Swish the pork in the broth with chopsticks as you add it. If you just add the pork without doing this, it will clump.※ The broth will keep getting more delicious as it cooks, so keep it simmering on a burner at the table.※ I recommend using vegetables that don't release a lot of liquid while cooking. Recipe by Kichiri-monja

This is one of my family's favorite summer dishes.A dressing of daikon radish + ponzu + sesame dressing + soy sauce is also easy and delicious. Recipe by Yuuyuu0221

Cold shabu-shabu is something you want to eat on hot days. I wanted to eat it with a sauce that had a punch to it and came up with this recipe.It depends on your taste, but I think the sauce needs a generous amount of ichimi spice.Don't put the pork slices in ice water to cool them after they're cooked, or the fat will harden. For 2 to 3 servings. Recipe by Poron526

Ramen salad is available at many izakaya (Japanese gastropubs). I wanted to make it at home too! So I tried it at many restaurants, and experimented a lot to create an easy, one-plate recipe. My favorite combination is shabu shabu pork, sliced onion, blanched bean sprouts and sesame dressing. For a seafood version, frozen seafood mix is fine.You can use any kinds of vegetables you use in a salad. ♪ I used the vegetables we use the most in our house, and the dressing we use the most too, sesame dressing. I recommend using thick crinkly noodles. The dressing coats well and has a nice texture. Boil the noodles at the very end and serve freshly cooked! Recipe by @SAKURA

I had a very tasty hot pot in a Japanese restaurant before. I composed this recipe to recreate the tasty hot pot at home after several trials. This is my original recipe.I add a generous amount of mirin and sake so that the seafood goes well with the soup. Scallops give great broth to the soup, so simmer with the chicken. In the spring, use shellfish such as hamaguri. You can use any fish you like. Arrange on the top of everything so as not to break the fillets and cook for 5 minutes. Recipe by Hoshirun