Suigyoza no chige-fu nabe / jjigae-style hotpot with shui jiao dumplings

A spicy red hotpot for chilly days, very filling yet gentle on your stomach. Have lots of fresh lemon wedges ready -- they will work some amazing magic at the end.
As with any nabe hotpot, any ingredients in the fridge or on the kitchen counter can go in. Explore with what you have, and find your favorite combinations.

1/2 of recipe (when taking a few sips of broth): 
436 calories; 25.8 g protein; 10.2 g fat; 58.2 g carbohydrate; 47.2 g net carbs; 366 mg sodium (with 50% reduced-sodium soy sauce); 38 mg cholesterol; 11.0 g fiber

Yosenabe / hot pot with assorted ingredients

A very light yet satisfying nabe hot pot served with ponzujoyu citrus-flavored soy sauce. One of the first dishes that comes to our minds when finding fresh fish in winter. Add lots of vegetables to make the broth soft yet deep.

Gyoza no pirikara-nabe / mildly spicy hot pot with jiaozi dumplings and kimchi

Shuijiao dumplings taste great when they're hot. Then why not add them to hot pot? And by adding kimchi and salted baby shrimp to chicken stock-kombu kelp broth, the hot pot is similar to Korean jjigae stew. Filling and satisfying yet gentle and light, thanks to all the vegetables cooked together.

Yukimi-nabe / hot pot with tofu and grated daikon radish

Grated daikon radish turns to falling snow... that's the idea behind the name. A great nabe hot pot dish when your stomach feels a bit tired of heavy, rich food.