Hot Pot Ingredients are [Shirokuma Literature Club]

"What should we have for hot pot ingredients, Father-in-law?"
"Anything is fine as long as it's with grated daikon radish and ponzu sauce."
When my father-in-law was still with us, we always gathered around a hot pot on winter Sundays.
Kimchi hot pot, soy milk hot pot, cod, oysters,
monkfish—we tried many things. Hakata is famous for its cloudy chicken hot pot, but our family settled on pork shabu-shabu, and finishing it off with champon noodles became our tradition.
When my parents-in-law were with us, seven of us would gather around one pot, chatting and laughing, the drinks flowing, and the conversation lively.
My father-in-law often said,
"Hot pot is wonderful; it brings happiness."
Recently, those words have really sunk in. After seeing my parents off, and with my children eventually becoming independent, it's just the two of us now. On top of that, our appetites have decreased, and even as winter arrives, we don't have hot pot very often.
I wonder if those days were the peak of happiness where I could truly feel the family, as the gentle faces of my young children and parents-in-law float up beyond the steam.
I lined up the successive earthenware pots that were active back then. From the left, there are four types: the large pot, the medium pot, the two-person pot, and the individual grilled-pot; since I store them by washing only with water and never using detergent, they seem to have soaked up the flavors of the dashi over many years.

For chicken hot pot, rice porridge is the best way to finish it.
After straining the flavorful broth left in the pot and adding white dashi and water to adjust the taste, I add warmed rice. I like it a bit sticky, so once it starts bubbling, I turn the heat to medium and pour in two beaten eggs in two batches. Immediately, I put the lid on and say to my child,
"Okay, count to ten now!"
and turn off the heat.
The children count together, one, two, three,
"Ten!"
and when I open the lid, the beaten eggs are intertwined with the rice, shining golden in the fluffy steam.
Then I sprinkle in plenty of chopped green onions.
The pot exists for this very moment, and I smile with satisfaction at the taste of the rice porridge.
Remembering such things, I thought I might try making a hot pot for the first time in a while tonight, so I took out the medium pot and thought, why not make a novelty dish I'll call "Seven Lucky Gods Oden Pot"?
(Or, to put it plainly, a refrigerator-cleaning hot pot)
Well then ✨

Clockwise: cheese, udon, chicken mince with egg, potato, yuzu pepper, carrot, eggplant, onion, shumai, edamame, mochi. I drained these and packed them into bags.

Lotus root, eggplant, carrot, shiitake mushroom, onion—I minced them and mixed them with the mince. At this time, adding a little water makes the meatballs soft. As a key point, I added yuzu pepper.

I added green onions and boiled potatoes that had sprouted.
How is the water temperature, everyone?
"Oh, it's like a bath!"
Shall we have a two-person hot pot while watching the final day of the Kyushu Grand Sumo Tournament today?
The sake should be warmed, right?
Watching from the comfort of our living room is the best, isn't it, dear?
Gotchi!

Thank you for keeping me company. Thanks to the prompt, the hot pot saw the light of day.
I would like to thank the Club President.