Hot Pot and Sauces
Hot pot is fun and delicious. I love the versatility of the broth, the array of vegetables, the paper-thin variety of proteins, extras like wide noodles or dumplings, and the sauces. You get your own set of dipping sauces for each steaming bite. Originating in Asia, the broth varies from country, region, and local specialty as do the platter of items to quickly cook in the simmering pot. I have had this dish many ways and with varying groups of people, but I find my favorite way is to catch up with a friend over a hot pot for 2.
For the broth, you want a pot that is a few inches deep. The one I use is great because it’s just the right depth and can work on both gas and induction stove (see link in notes below). Even a large fondue pot can work. I recommend keeping a quart of water handy in case your broth starts simmering away during your leisurely meal so you can top up as needed.
You will also need a gas or electric/induction burner as the centerpiece
- Author
- Helen Park
- Servings
- 2
- Category
Main Course
- Cuisine
Asian
Ingredients
- 2 qts light chicken or vegetable broth
- ½ bunch leafy greens – like spinach, chrysanthemum, baby Chinese broccoli
- 4 leaves napa cabbage (or white cabbage), cut into 2” pieces
- 1/4 (14oz package) medium firm tofu, cut into 6 thick pieces
- 1 (8oz package) mushrooms – shiitake, maitake, oyster, or a mixture
- 8 slices sweet potato or carrot, ¼” thick
- ½ pound thinly sliced lean meat – chicken breast, pork loin, or similar
- ½ pound thinly sliced richer meat – ribeye, beef brisket, pork belly
- 1 cup Chili Garlic Sauce
- 1 cup Sesame Dressing
- 6 dumplings
- 12 Korean style sliced rice cakes (or 4 slices of nabe mochi – see notes below)
- 6 ounces soaked potato starch noodles, cooked udon, or dried ramen
Directions
- Arrange the meats, vegetables, and extras on platters at the table.
- Divide the sauces into 2 small bowls for each person. There should also be an empty small plate in front of each person to hold all of the just cooked items.
- In the hot pot pot, bring the broth to a gentle simmer on your burner.
- Add ingredients, a little at a time, removing and enjoying them as they are ready and dipping into sauces as you go. In addition to utensils for each person, a small ladel or slotted spoon is great to help fish out cooked items.
