Hot Pot Haven: Unveiling The Perfect Surface For Your Culinary Adventure

You can call something you put a hot pot on a trivet, a hot pad, or a pot holder. Trivets are usually made from solid/hard materials like wood or metal, and have three little feet. Hot pads are made from materials like cotton, silicone, cork, or woven rattan. Pot holders are pieces of textile with slits for your hands to go in, used to cover your hands when holding hot kitchenware.

Hot Pot Burners: Butane vs Electric

Hot pot burners are available in two types: butane and electric. Both have their pros and cons and choosing between the two depends on factors such as efficiency, safety, noise, and cost.

Butane burners are cordless and feature a live flame. They are generally quieter, cheaper, and offer greater control over temperature when compared to electric burners. However, they require the use of butane canisters, which need to be purchased separately and properly disposed of. Additionally, butane burners work with any kind of flat-bottomed pot, including traditional earthenware donabe pots, whereas electric burners require pots made of magnetic materials with completely flat bottoms.

Electric burners, on the other hand, are more efficient, safer, and do not require the use of butane canisters. They generate heat directly in the pot itself, without the surface of the burner getting hot. This keeps the surrounding area cooler and your fingers safer. However, electric burners tend to be noisier due to the built-in fan used for cooling. They also require a nearby outlet, preferably one that doesn't pose tripping or fire hazards.

In terms of cost, butane burners are usually cheaper than electric burners. Butane burners also offer more flexibility as they can be used both indoors and outdoors, and can be easily moved around. Electric burners, on the other hand, may require some learning to operate effectively and may not be suitable for traditional earthenware pots.

Hot Pot Broths: Spicy, Mild, or Both?

When it comes to hot pot broths, you can go for spicy, mild, or a combination of both. Here's a detailed guide to help you decide:

Spicy Broth

If you're a fan of spicy food, a Sichuan-style spicy broth is a great option. This broth is characterised by a high content of fat, typically beef tallow, and the iconic mouth-numbing and hot Mala flavour of Sichuan cuisine. It also features a strong, sophisticated aroma thanks to spices like dried chilli pepper, Sichuan pepper, star anise, cassia cinnamon, and bay leaves. Other ingredients include aromatics such as scallions, onion, coriander, garlic, and ginger, as well as Sichuan chilli bean paste and fermented black beans for umami and saltiness.

To make the spicy soup base, you'll need to melt the beef tallow with cooking oil and infuse it with the spices. Then, add the aromatics, followed by the chilli bean paste, fermented black beans, garlic, and ginger. Finally, add sugar, Sichuan pepper, and rice wine. This soup base can be refrigerated and stored for later use.

Mild Broth

For those who prefer a milder option, a chicken stock-based mild broth is a popular choice. This type of broth is light and easy to prepare. A simple version can be made with water, scallions, and ginger, while a more flavourful option would use stock made from chicken, pork, beef, mushroom, or tomatoes as the base. Additional ingredients like shiitake mushrooms, scallions, Chinese dates, and Goji berries can be added for extra flavour.

To make the mild broth, boil the chicken with ginger and skim off any froth. Simmer for about 1.5-2 hours until the water becomes milky. Pour this stock into your hot pot, adding shiitake mushrooms, scallions, Chinese dates, and Goji berries. Season with white pepper and salt, and you're ready to start cooking your hot pot ingredients.

Combining Both

If you can't decide between spicy and mild, why not offer both? Using a divided Yin Yang Pot, you can serve both the spicy and mild broths simultaneously, allowing your guests to choose their preferred option or dip their ingredients in both. This way, everyone can customise their hot pot experience according to their taste preferences.

What to Call the Thing You Put a Hot Pot On

Now, as for what to call the item you place under a hot pot to protect your table, it is commonly known as a "trivet". It can be made of various materials, such as wood, metal, silicone, or woven fabric, and its purpose is to prevent heat transfer to the tabletop. Trivets are similar to hot pads or pot holders but are generally more decorative and intended for more general use, not just for heat protection.

Hot Pot Ingredients: Meat, Seafood, Veggies, and More

Hot pot is a communal dining experience where diners cook their choice of ingredients in a vessel of roiling broth. The variety of ingredients is what makes hot pot so exciting. Here are some suggestions for meat, seafood, vegetable, and other hot pot ingredients.

Meat

Meat is an important component of hot pot, as it adds flavour to the broth. Here are some options for meat to include in your hot pot:

• Beef short ribs: Cut against the grain in thin slices or cubes. Slices will cook in about 15 seconds, while cubes will take up to 30 minutes.
• Presliced fatty beef: Usually brisket or chuck. Cook for about 8 seconds for medium, up to 1 minute depending on your preference.
• Leg of lamb: Ask your butcher to remove the bone and slice the meat narrowly. Cook for around 90 seconds for tender meat, or less if you like it rare.
• Presliced pork belly: Cook for up to 10 minutes – the fat will add flavour to the broth.

Seafood

Seafood adds a briny, balanced flavour to your hot pot. Try these seafood options:

• Manila clams: Scrub and purge in water before cooking. Add one at a time and cook until they open, which will take 30 seconds to 5 minutes.
• Shrimp: Salt and rinse shrimp before cooking. Cook for about 1 minute, or until opaque.
• Scallops: Slice thinly and cook for 1-2 minutes.
• Squid: Cut into rings and cook for a few minutes.

Vegetables

Vegetables are an essential part of hot pot, adding colour, texture, and flavour. Here are some vegetable suggestions:

• Crunchy vegetables: Bamboo shoots, lotus root, cauliflower, radish, broccoli, and carrot.
• Starchy vegetables: Squash, potato, sweet potato, and taro root.
• Leafy greens: Napa cabbage, pea shoots, baby bok choy, Chinese broccoli, yu choy, and Swiss chard.
• Other Chinese vegetables: Winter melon, celtuce, and bean sprouts.

Other Ingredients

In addition to meat, seafood, and vegetables, there are several other ingredients that can enhance your hot pot:

• Mushrooms: Enoki, beech, shiitake, king oyster, or oyster mushrooms.
• Tofu and tofu products: Regular tofu, fried tofu, yuba sheets, yuba knots, tofu skin, and frozen tofu.
• Starches: Noodles, dumplings, rice, or vermicelli.
• Accessories: Fried bean curd rolls, fish tofu, fish balls, beef balls, and egg dumplings.

Hot Pot Equipment: What You Need Besides the Pot

Hot pot is a fun and social way to spend an evening with friends and family. It's also easy to prepare, and you may already have most of the equipment you need in your kitchen. Here's a rundown of the essential gear for hot pot, as well as some optional extras that can enhance the experience.

The Must-Haves

Heat Source

A portable heat source is essential for hot pot. You can use a butane burner or an electric induction cooktop. Butane burners are cordless and work with any flat-bottomed pot, but you'll need to buy and dispose of butane canisters. Induction cooktops are safer and more efficient, but they require magnetic pots with flat bottoms, and they can be noisy.

Pot

A wide, relatively shallow pot is best for hot pot. Chinese stainless steel hot pots are ideal due to their round shape and depth, but any similar pot will work. If you want to offer two types of broth, consider a "yin-yang" pot with a divider down the middle.

Chopsticks

Bamboo or wooden chopsticks are best for hot pot because they're heat-resistant and cool down quickly. Plastic or metal chopsticks are not ideal as they may melt or conduct heat.

The Extras

Sauce Bowls

Small bowls, such as Chinese rice bowls, are perfect for each person to mix their own dipping sauce.

Metal Hot Pot Baskets/Wire Ladles

Metal hot pot ladles, or wire sieves with wide holes, are useful for cooking and retrieving food from the pot. They're not necessary, but they make the process easier and tidier.

With the right equipment, hot pot is an enjoyable and hassle-free dining experience. So gather your gear, prepare your broth and dipping sauces, and enjoy a fun and interactive meal with your loved ones!

Hot Pot Dipping Sauces: Soy, Sesame, and Beyond

Hot pot is a highly customizable communal dining experience, and the variety of dipping sauces available is a big part of what makes it so enjoyable. Here are some ideas for hot pot dipping sauces, with a focus on soy and sesame-based sauces, as well as some other options to explore.

Soy-Based Sauces

Soy sauce is a popular base for hot pot dipping sauces, and it can be combined with a variety of other ingredients to create different flavours. A simple combination of soy sauce with rice vinegar, sesame oil, and green onion creates an all-purpose soy dipping sauce. You can also add a pinch of hot red pepper flakes if you like your sauce spicy. Another option is to mix soy sauce with black vinegar, oyster sauce, minced garlic, and chopped spring onion, and sprinkle sesame seeds on top for added texture.

Sesame-Based Sauces

Sesame paste is commonly used as a base for hot pot dipping sauces, and it can be combined with ingredients such as black vinegar, oyster sauce, sugar, chili oil, garlic, green onions, and roasted sesame seeds to create a rich and tasty sauce. For a Beijing-style dipping sauce, use Chinese sesame paste (made with roasted sesame seeds) as the base and add ingredients like red fermented bean curd, fermented leek flower sauce, sesame oil, garlic, and cilantro. If you can't find Chinese sesame paste, you can substitute unsweetened natural peanut butter or tahini.

Other Dipping Sauce Options

In addition to soy and sesame-based sauces, there are many other dipping sauce options to explore. Here are some ideas:

• Spicy garlic hot sauce
• Taiwanese Shacha dipping sauce
• Chilli oil vinegar dip
• Creamy dashi garlic sauce
• Honey miso dip
• Spicy peanut dip
• Classic spicy and sweet chilli sauce
• Hot and sour garlic sauce

Frequently asked questions