Recipes — hot pot

How to make flavorful, traditional beef hot pot at home. Winter has just begun—which means there is just enough time for one more sukiyaki supper before the hot weather arrives. Sukiyaki is a Japanese Winter meal, cooked tableside and often eaten around New Years. To cook it the traditional way you'll need a butane burner or electric hot plate. If you enjoy hotpot-style cooking these two things are worth having anyway.

The usual ingredients are thinly sliced beef, tofu and a variety vegetables, typically cabbage, mushrooms, and onions. Many people dip their hot cooked beef and vegetables in a beaten raw egg. If this makes you squeamish, or the risk of eating raw egg out weighs the reward, just skip it.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp sugar
    •    2/3 cup sake
    •    2/3 cup mirin
    •    4 eggs (optional)
    •    1 1/3 cups dashi
    •    2/3 cup soy sauce
    •    1 cup short grain rice
    •    8 ounces mushrooms, sliced
    •    8 scallions, cut into 2 inch pieces
    •    8 ounces shirataki or udon noodles
    •    1 yellow onion, sliced into thin rings
    •    8 ounces firm tofu, cut into 1-inch cubes
    •    1 1/2 pounds sirloin beef, sliced into 1/4 to 1/8th-inch strips
    •    1 small head bok choy or napa cabbage, leaves cut into 1 to 2-inch segments

Method

1. Bring mirin, sake, dashi and sugar to a simmer and stir until sugar is dissolved. Remove from heat and reserve.
2. Arrange beef and tofu on separate platters (or dinner plates) cover with plastic wrap and refrigerate. Arrange mushrooms, onion, scallions, and bok choy on a serving platter and set aside.
3. Rinse rice in a fine mesh strainer until water runs clear. Place in a small pot and cover with 2 cups water, bring to a simmer then turn heat to low and cover with tight fitting lid. Steam until all the water is absorbed, about 30 minutes.
4. Set up butane burner or electric hot plate, and carefully ignite. Place a thick bottomed, low sided pan over burner and pour in sauce mixture. Bring to a simmer.
5. Divide rice between 4 small bowls. Place platters of ingredients around burner and cook as you eat by transferring to simmering broth and cooking to desired doneness. If desired, break egg into separate bowl, beat and use to dip steaming hot ingredients into.

This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2012/03/traditional-sukiyaki-japanese-hot-pot-recipe.html

The ultimate Chinese Hot Pot recipe guide on how to make Chinese hot pot at home with ideas on hot pot ingredients, hot pot dipping sauce and a homemade broth.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 60 minutes
    •    Yield: Serves 4

Ingredients

Hot pot Broth (Simplified):

    •    1 onions
    •    1 tsp salt
    •    4 bay leaves
    •    4 cloves garlic
    •    3 slices ginger
    •    1 whole star anise
    •    2 tbsps soy sauce
    •    1/4 cup Chinese shaozing wine (or dry sherry)
    •    1800ml beef/chicken/vegetable broth (approx. 7 1/2 cups)

Silkier hot pot broth (optional):

    •    1 pork hock (cut into 2-3 inch chucks

Spicy hot pot broth (optional):

    •    3/4 cup oil
    •    3 tbsps dried chili peppers flakes
    •    1-2 tsps cayenne powder (optional)
    •    handful of whole dried chili peppers

Hot pot ingredients ideas:

    •    Meat & seafood: fish (sliced) / thinly sliced chicken, turkey, pork / squid / fresh oysters / bacon or pork belly / spam / tripe / frozen mussels

    •    Vegetables: red, yellow or green peppers cut into chucks / variety of Chinese greens (napa cabbage, tong oh, pea sprouts, watercress greens etc.) / brussels sprouts cut in half / cabbage / carrots / broccoil / cauliflower / baby corn / bean sprouts / zucchini / garlic chives / taro

    •    Noodles & tidbits: variety of noodles (udon, thick rice noodles, instant noodles (without the flavor packs etc.) / shirataki yam noodle bundles / bean curd skin rolls

Dipping sauces ideas:

    •    Sweet: hoisin sauce / maple syrup / honey
    •    flavor: Chinese BBQ sauce / sesame seeds
    •    Salty: soy sauce / fish sauce / oyster sauce
    •    Texture: sesame paste / raw egg / garden onions / sesame seeds
    •    Sour: rice vinegar / Chinese black vinegar / red wine vinegar / lime juice
    •    Spricy: dried chili flakes / sriracha / Chinese chili oil / sambal olek cayenne powder

Method

Hot pot Broth (Simplified):

1. In a large pot add all the ingredients under the ‘Hot Pot Broth’ (Simplified).
2. Boil for 1 hour with lid on medium heat.
3. Once the broth is done, remove the spices, onions, garlic and ginger – the broth is ready to be used. Place the broth in a pot (or use the pot it’s already in) and place it over a portable induction stove and you’re good to go!

NOTE: If the broth was reduced too much (you should have enough broth to dunk food in and to cook it), add 1 cup of water into the broth before starting hot pot.

Silky hot pot broth (optional, will require more cooking time):

1. In a large pot add all the ingredients under the ‘Hot Pot Broth’ (Simplified).
   
   
2. Rinse the pork hock to remove any bone shards.
   
   
3. Add the pork hock into the pot once you have added all the spices in, in step 1.
   
   
4. Boil for 2 hours and 30 minutes.
   
   
5. Skim off any floaty scum bits that floats on top of the broth.
   
   
6. Once the broth is done, remove the spices, onions, garlic, ginger and pork hocks – the broth is ready to be used. Place the broth in a pot (or use the pot it’s already in) and place it over a portable induction stove and you’re good to go!
   
   
7. Set the pork hocks at the table and snack on them with the dipping sauces.

NOTE: If the broth was reduced too much (you should have enough broth to dunk food in and to cook it), add 1 cup of water into the broth before starting hot pot.

Making your hot pot broth spicy (optional):

1. In a frying pan, set the stove on low heat.
   
   
2. Add the oil and dried chili flakes and toast it for 1-2 minutes. You will know it’s ready when you can smell it.
   
   
3. Turn off the heat.
   
   
4. Mix in cayenne powder if you like it spicier, since this is a mild spicy chili oil (optional).
   
   
5. Soak whole dried chili peppers in the finished chili oil for additional spiciness (optional).
   
   
6. Set the oil aside until the hot pot broth is finished.
   
   
7. Once the broth is finished, and you are ready to eat – pour the chili oil into the hot pot broth and set the pot over a portable induction stove and you’re good to go!

This great family recipe is thanks to Pups With Chopsticks Recipes at https://pupswithchopsticks.com/chinese-hot-pot-recipe-guide/

This is such a simple and easy recipe to make. Just marinate the meat ahead of time and then it's cooked in minutes. It ticks all the healthy eating boxes and it's full of flavour.

Prep Time

    •    Prep time: 4 hours
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    150g firm tofu
    •    2 garlic cloves
    •    1 tbsp cornflour
    •    1 tsp ginger fresh
    •    6 tbsps soy sauce
    •    3 tbsps brown sugar
    •    350g beef fillet steak
    •    1 brown onion medium
    •    100g button mushrooms
    •    2 tbsps Chinese rice wine
    •    1 red apple halved medium
    •    1/4 tsp chilli powder to taste
    •    1 splash peanut oil for frying
    •    2 spring onions finely sliced
    •    2 zucchini shredded into noodles
    •    1 pinch ground black pepper to taste
    •    1 punnet mixed gourmet mushrooms
    •    2 long red chillies to taste, finely sliced
    •    4 1/2 cups Massel beef style liquid stock
    •    100g Korean sweet potato glass noodles
    •    3 tsps Massel reduced-salt chicken stock powder

Method

1. Freeze the fillet steak overnight and once frozen, slice very thinly. Process 1/2 of the brown onion, garlic, ginger, apple, soy sauce, rice wine, sugar and pepper until smooth, then combine with the steak and marinate for 4 hours.
   
   
2. Cut button mushrooms into thick slices, trim the gourmet mushrooms, slice the remaining onion thinly, lengthwise. Arrange around the edge of a low sided, heavy based saute pan. Soak the Korean sweet potato noodles in hot water until softened, then add to the pan.
   
   
3. Remove the steak from the marinade, place in the centre of the pan, add the stock, bring to the boil and simmer for 8 – 10 minutes, adding the zucchini noodles for the last 3 minutes.
   
   
4. While the hot pot is cooking, cut the tofu into bite-sized cubes, combine the cornflour, Massel chicken stock powder and chilli powder, then place in a small freezer bag, then add the tofu and gently toss to coat.
   
   
5. Heat enough peanut oil to cover the base of a frypan, fry the tofu, turning regularly, until golden and crunchy. Drain on kitchen paper. Keep warm.
   
   
6. To serve - Place 1/4 of the noodles into individual bowls, arrange the 1/4 of the meat and vegetables, on top, season the stock and divide between the bowls, add the fried tofu and garnish with red chilli and spring onion.

This great family recipe is thanks to Best Recipes Recipes at https://www.bestrecipes.com.au/recipes/korean-bulgogi-hotpot-recipe/ab8prb8d

Nabe or Yosenabe is a popular Japanese hot pot. Nabe or yosenabe is a complete meal with chicken, seafood, tofu and veggies. Classic nape/yosenabe recipe.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

For the dashi:

    •    8 cups water
    •    2 pieces kombu (6 inch)
    •    1 1/2 oz dried shaved bonito

For the yose nabe:

    •    4 clams
    •    4 cups dashi
    •    1/2 cup mirin
    •    4 large scallops
    •    4 head-on shrimp
    •    1/2 lb. napa cabbage, sliced
    •    1/2 package firm tofu, cut into 4 pieces
    •    1 negi, sliced on an angle into 2 inch pieces
    •    1/2 cup usukushi soy sauce(light soy sauce)
    •    1 bunch spinach, rinsed and cut into 2 inch bundle
    •    1/2 lb. red snapper or sea bass fillet, cut into 1 inch slices
    •    1 chicken leg and thigh, boned, skinned and cut into bite size pieces
    •    1 oz. harusame, cellophone noodles, soaked in water for 15 minutes
    •    3 oz. fresh shiitake mushrooms or enoki mushrooms or oyster mushrooms
    •    1/2 medium carrot, peeled and cut into 2 inch pieces, then thinly sliced lengthwise

Method

For the dashi:

1. Add the water and the kombu to a stock pot and let it steep for 30 minutes.
2. Place the stockpot over medium heat and bring it to a boil. Remove the kombu and add the bonito and stir it once to mix in. As soon as the liquid boils again, decrease the heat to low and simmer for 5 minutes. Remove any scum that appears on the surface.
3. Turn off the heat and let the liquid steep for 15 minutes. Strain it through a fine sieve or cheesecloth. Don't squeeze the bonito flakes because it would make the dashi cloudy. Discard the bonito flakes after use.

For the yose nabe:

1. Prepare the broth by combining the dashi, mirin, and soy sauce. Set aside.
2. Place the cabbage on the bottom of the nabe pot. On top of the cabbage, add the harusame, tofu, clams, shrimp, scallops, red snapper, chicken, negi, spinach, mushrooms, and carrot, arranging each ingredient in a neat order. Pour the broth over, cover the hot pot and bring it to boil over high heat until cooked.
3. Transfer the hot pot to the dining table and serve immediately.

This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/nabe-yosenabe-japanese-hotpot/

A simple take on the traditional Chinese hot pot prepared with a warm and spicy broth chock full of veggies, noodles, and chicken.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 8

Ingredients

For the hotpot:

    •    8 cups chicken stock
    •    4 cloves garlic, minced
    •    1/2 tbsp sesame seed oil
    •    1 yellow onion, thinly sliced
    •    2 tbsps low sodium soy sauce
    •    1 tsp McCormick® Ground Ginger
    •    1 tsp McCormick® Ground Turmeric
    •    salt and fresh ground pepper, to taste
    •    1 tbsp Thai Kitchen® Red Curry Paste

For the dippers:

    •    14 ounces firm tofu, cubed
    •    1 large red bell pepper, sliced
    •    8 ounces Chinese style noodles, cooked
    •    3 boneless, skinless chicken breasts, thinly sliced
    •    3 cups Chinese cabbage leaves, sliced 1 inch thick
    •    8 ounces green beans, trimmed and cut into 2 inch pieces
    •    1 bunch swiss chard, trimmed and sliced into 2 inch wide ribbons

Method

For the hotpot:

1. Heat oil in 6-quart stockpot or dutch oven over medium-high heat.
2. Add onion and cook for 3 minutes, or until tender.
3. Stir in the minced garlic and continue to cook for 30 seconds, or until fragrant.
4. Stir in chicken stock, soy sauce, brown sugar, curry paste, ginger and turmeric and bring mixture to a boil.
5. Reduce heat to low; cover and simmer for 20 minutes.

For the dippers:

1. In the meantime, prepared your dippers and transfer them to small serving bowls or plates.
2. When ready to serve, transfer dutch oven to a portable hot plate set on a table OR transfer the broth to a PREHEATED slow cooker.
3. Arrange the dippers around the Hot Pot and let everyone cook the dippers in the broth for about 2 to 3 minutes or until desired doneness.
4. Place some cooked lo mein noodles in individual bowls, then ladle broth, chicken and veggies over noodles. Serve
   

This great family recipe is thanks to Diethood Recipes at https://diethood.com/easy-chinese-hot-pot-recipe/