Easy-to-make and delicious "nabe" is very useful for menus in the cold season. My family also cooks hot pots every week, but if you repeat the same taste, you will get tired of it. In such a case, we recommend the slightly unique "cheese hot pot" and "chicken plain hot water hot pot"! The taste that is a bit different from usual is exciting and addictive.
Addictive! 6 unique hot pot recipes
1. Camembert cheese potClick here for detailed recipe → Camembert cheese pot
A hot pot with Camembert cheese in a Western-style soup made with consomme. We recommend wieners, trumpet mushrooms, and tomatoes as ingredients. The richness of Camembert cheese that melts into the consomme soap and the sweet and sour accent of the tomatoes that have been simmered in it are exquisite and insanely delicious!
2. "Chicken plain hot water hot pot" made by melting "creep"Click here for detailed recipe → Creep chicken plain hot water pot
A hot water-style hot pot made from chicken soup and "creep" that is melted in coffee and drunk. The creamy and rich taste is irresistible. Recommended ingredients include chicken, bok choy, and maitake. Even if you put Chinese noodles in the shime, ◎!
3. Salt lemon potClick here for detailed recipe → Salt lemon pot
A hot pot that is recommended when you want to eat refreshing food. Enjoy with lemon juice, grated ginger, and salted chicken soup. Recommended ingredients include mizuna, enoki mushrooms, and chicken. When topped with lemon slices, the kyun and sour juice tighten the taste for a more refreshing finish.
4. Sukiyaki "6P cheese"Click here for detailed recipe → Sukiyaki Loppi
Lightly bake 6P cheese with beef and pour in the warishita. Boil it with ingredients such as tofu, Chinese cabbage, and mushrooms, and you're done! Even if the meat is not entwined with the egg, the melting richness of the cheese will be entwined and it will be mellow. For cheese lovers, add more shredded cheese and enjoy the shime cheese risotto!
5. Nama-cha yellowtail shabu-shabuClick here for detailed recipe → Nama-cha yellowtail shabu-shabu
Shabu-shabu for the first time using "Nama-cha" instead of soup stock. Removes excess fat and bitterness from meat and fish, making the umami more attractive. The aftertaste is refreshing and very easy to eat! Enjoy with plenty of crispy green onions.
6. Unwrapped "Gyoza-style soup pot"Click here for detailed recipe → Gyoza-style soup pot
A hot pot with gyoza skin and minced meat. Finish with the same ingredients as when making gyoza, such as plenty of cabbage and garlic. When you add chili oil at the end, the spicy spiciness tightens the taste and makes it more addictive. Please use it as a recipe for consuming dumpling skin that is left over!