The Magic Of Paper Hot Pot: How Does It Work?

Paper hot pots, or kami-nabe, have been used in Japan for decades. The paper used for these hot pots is specially coated to be durable, water-resistant, and heat-resistant for up to three hours. The paper will not catch fire as long as there is water inside the pot. Paper hot pots are lightweight, easy to carry, and disposable, making them a convenient option for hot pot dinners. The concept of paper hot pots was first invented in Japan in the 1920s or 1940s, with the idea of allowing the paper to absorb the oil from meat, resulting in a tastier and less greasy dish.

Paper hot pot's origin

The paper hot pot, or 'kami nabe', has been used in Japan for decades, dating back to its invention in the country around 1940. The paper hot pot was designed to let the paper absorb the oil from meat, such as goose, to make the food less greasy and more flavoursome. The paper hot pot is made from a special coated strong paper that is durable, water-resistant, and heat-resistant for up to three hours. The paper will not catch fire as long as there is water inside the pot.

The paper hot pot was popularised in Taiwan and mainland China by the 'Paper Pot Restaurant', which is part of the 'Carton King' shops. The paper hot pot has recently been promoted in Chinese media as a new way to eat hot pot, although it has been around for decades.

How it works without burning

Paper hot pots have been used in Japan for decades, originally designed around 1940 to let the paper absorb the oil from the meat, making the food less greasy and more flavoursome. Ordinarily, paper would burn when exposed to fire, but paper hot pots are made from a special coated paper that is durable, water-resistant, and heat-resistant for up to three hours. The paper will not catch fire as long as there is water inside the pot. The water never gets hotter than 100 °C, whereas the ignition temperature of the paper is more than 300 °C.

The paper used for these hot pots is thin, allowing heat to spread evenly and cook ingredients more quickly. The paper also absorbs the froth that seeps out of the food. Paper hot pots are lightweight, easy to carry, and disposable. They can also feature different patterns and colours for different occasions.

The broth

Spicy Broth

The spicy broth is made from a concentrated, highly flavoursome soup base and water (or stock). The most popular type, Hong You Guo Di, comes from Sichuan and Chongqing. It has a high fat content, a strong aroma, and a distinctive mouth-numbing and spicy taste.

To make the soup base, you will need beef tallow, dried chilli peppers, Sichuan pepper, other spices such as star anise and cassia cinnamon, aromatics like scallions and garlic, fermented ingredients, and Shaoxing rice wine and sugar for flavour balance.

First, melt the beef tallow in cooking oil with the spices. Then, add the aromatics, followed by the dried chilli paste, fermented ingredients, garlic, and ginger. Simmer to release the flavours, then add the sugar, Sichuan pepper, and rice wine. Transfer to a heat-proof container and refrigerate.

When you are ready to serve, simply drop a block of the soup base into your hot pot and dilute it with hot water or stock.

Mild Broth

The mild hot pot broth is a general term for non-spicy broth, typically made with stock, aromatics, herbs, and sometimes vegetables. It is light and easy to prepare.

A simple version can be made with water, scallions, and ginger. For a more flavourful broth, use stock made from pork, beef, chicken, mushroom, or tomatoes as your liquid base.

For a chicken stock broth, boil a whole chicken with sliced ginger. Skim off any froth, then simmer for 1-2 hours until the water becomes milky. Pour the liquid into your hot pot, adding rehydrated 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!

Other Broth Options

While the spicy and mild broths are the most common, there are many other types of broth you can experiment with. Here are some ideas:

• Sukiyaki broth: a lighter, slightly sweeter broth.
• Miso broth.
• Herbal mushroom broth: an umami-rich vegan broth.
• Tomato broth.

Dipping ingredients

A variety of ingredients can be used for dipping in a paper hot pot. The ingredients used will depend on the type of broth chosen as a base. For example, a spicy broth with beef might be complemented by dipping ingredients such as vegetables and meat, which can be dipped in goma and ponzu sauce.

A paper hot pot with a miso broth base might include ingredients such as well-marbled, thinly sliced beef, vegetables, and rice. A sukiyaki broth, which is a lighter and slightly sweeter broth, could also be paired with thinly sliced beef.

For a more luxurious meal, a paper hot pot can include ingredients such as Ise ebi (Japanese spiny lobster), Chinese cabbage, and shimeji mushrooms.

Sauces

Hot pot sauces are a must-have condiment when eating hot pot. There are many different sauces to choose from, each with its own unique flavour. Here are some popular options:

• Taiwanese Shacha Dipping Sauce: savoury and garlicky with a hint of seafood flavour.
• Garlic Sesame Sauce: creamy, garlicky and savoury. A great alternative if you don't like spicy flavours.
• Chinese Spicy Garlic Chilli Sauce: a spicy sauce with a savoury and slightly tangy flavour.
• Japanese Sesame Miso: creamy, nutty and umami-rich from the miso paste.
• Spicy Peanut Sauce: nutty, spicy, savoury, with a mildly sour and sweet flavour.
• Goma and Ponzu Sauce: perfect for dipping vegetables and meat.

These sauces typically consist of soy sauce, spring onion, garlic, ginger, and toasted sesame oil. However, you can get creative and make your own sauce combinations! For example, you can add chilli garlic sauce or sriracha for some extra spice, or hoisin sauce for some added sweetness.

When making your own hot pot sauces, simply mix all the ingredients together. You can scale the recipe up or down depending on the number of people you're serving. It's best to use the sauces within a week and store them in an airtight glass container in the fridge. If the sauce becomes too thick, simply add a little water to thin it out.

Frequently asked questions