This recipe was inspired by Chinese hot pot. This is a vegetable based broth that will be used for cooking the meats and vegetables. Adjust the water and broth amounts for your individual pot.

Cumin helps get rid of the peculiar smell of the lamb meat, so it is often used in Western Chinese cooking.*Make sure not to burn the cumin.*The gamey odor of the lamb meat will be muted by frying it before boiling. Recipe by Yini

Another winter warmer

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*

Hot pot is excellent for cold nights. Kimchi hot pot is my favorite dish, and I wanted to make it with ingredients in my fridge..I learned from a Korean friend that the point of kimchi hot pot is to stir fry the kimchi with sesame oil before adding the soup ingredients. Recipe by meg115

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!

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

I wanted to make a seafood hot pot, but I didn't have cod or any white fish. I found salted mackerel in the freezer, so I put it in hot pot and it was a big success.This dish is not fishy at all since the ginger hides the smell.Adjust the seasonings depending on the saltiness of the salted mackerel.Rice porridge made using the broth is delicious. If you have any salted mackerel, give this a try! Recipe by Minato-shi

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

This is a family recipe passed down from my mom.She makes it without measuring the ingredients, so I recreated the recipe from memory.At my house, we first simmer half of the pork, and then heat the earthenware pot over a portable burner on the table and cook the remaining pork by swishing it in the broth (shabu-shabu). Carefully skim off any scum that floats to the surface. Recipe by Nonru

I always order udon noodle hot pot at restaurants. I wanted to have it at home, but since it seemed troublesome to make individual portions, I used a large pot to make everything at once.The key is to use both bonito dashi and kombu dashi. For 3 servings [about 590kcal per serving]. Recipe by Mami-zurei