Hot Pot Harmony: Finding The Perfect Meat-To-Person Ratio

Hot pot is a fun and social meal, perfect for a group dinner with friends or family. It involves cooking various raw ingredients in a pot of flavoured broth at the table and eating them with dipping sauces. The cost of hot pot per person depends on the ingredients used and whether it is made at home or at a restaurant.

At a restaurant, hot pot for one can cost $25 or more, whereas a homemade hot pot can be made for as little as $10 per person. When it comes to meat, a good rule of thumb is 1/2 pound per person and 3/4 pound for those with a heartier appetite if meat is the main course. If it is not the main course, 1/4 pound per person and 1/3 pound for heartier eaters is sufficient.

In addition to meat, a typical hot pot includes vegetables, tofu, seafood, and noodles. It is a highly customizable meal, allowing individuals to choose their preferred ingredients and create their own dipping sauces.

Hot pot meat portions: 1/2 lb per person, 3/4 lb for big eaters if meat is the main course

Hot Pot Meat Portions

1/2 lb per person, 3/4 lb for big eaters if meat is the main course

If you're planning a hot pot feast, it's important to get your portions right. A good rule of thumb is to allow 1/2 lb of meat per person, and 3/4 lb for big eaters, if meat is the main course. This will ensure your guests are satisfied without leaving you with a mountain of leftovers.

Hot pot is a fun and social way to eat, where everyone cooks their food in a simmering pot of broth at the table. It's a great way to spend an evening with friends or family, chatting and laughing while you cook and enjoy your food.

The amount of meat you'll need depends on how many people you're feeding and how hungry they are. As a guide, for four people, you'll want around 1 lb of meat. It's a good idea to have a variety of meats to choose from, such as beef, pork, and chicken.

In addition to meat, you'll want to provide a selection of vegetables, tofu, seafood, and noodles. For a group of four, plan on having around 1.5 lb of vegetables and 1 lb each of seafood and tofu. Don't forget the noodles! Allow for about 1 lb of those, too.

Any tips for a successful hot pot?

• Make sure you have enough broth. You'll need enough to fill your pot, and it's a good idea to have some extra on hand in case you need to top it up.
• Provide a variety of dipping sauces. Everyone has their own preferences, so offer a range of options such as ponzu, goma-tare, and shacha.
• Don't forget the utensils! Each person should have a mesh ladle/slotted spoon for cooking, a pair of wooden cooking chopsticks, a pair of eating chopsticks, a small bowl for dipping sauce, and a small plate for their cooked food.
• Keep the broth simmering throughout the meal. This will ensure your food cooks quickly and stays hot.
• Most importantly, remember that hot pot is about having fun! Experiment with different ingredients and enjoy the social experience of cooking and eating together.

Hot pot equipment: burner, pot, ladle, small skimmer, chopsticks, bowls, plates

When preparing for a hot pot meal, it is important to have the right equipment to ensure an enjoyable dining experience for you and your guests. Here is a list of essential equipment for a successful hot pot gathering:

Burner

The burner is a key component of the hot pot experience. It is a tabletop heating device that keeps the pot of broth hot throughout the meal. Burners come in various sizes, accommodating groups ranging from two to six or more people. When choosing a burner, consider the number of guests you will be serving and select a size that will keep the broth simmering throughout the meal.

Pot

The pot is, of course, essential for hot pot. It is best to use a pot made specifically for hot pot or an electric hot pot appliance, which can be purchased or rented. These pots are typically made of stainless steel or aluminum and may have a non-stick coating. The pot should be large enough to accommodate the volume of broth and ingredients you plan to use. Remember to prepare extra broth on the stove to refill the hot pot as needed.

Ladle

A ladle is useful for serving the broth and for scooping out cooked ingredients. Look for a ladle made of heat-resistant material, such as stainless steel or wood, with a long handle to protect your hands from the heat.

Small Skimmer

A small skimmer, also known as a strainer spoon or spider skimmer, is handy for removing cooked ingredients from the hot pot. It has a mesh basket and a long handle, allowing you to easily scoop out food without splashing or making a mess. Skimmers are typically made of stainless steel and are dishwasher-safe for easy cleanup.

Chopsticks

Chopsticks are essential for hot pot as they allow diners to pick up and cook individual items in the broth. Provide each guest with a pair of chopsticks, and consider having extra pairs on hand in case of any mishaps. Wooden or bamboo chopsticks are a good choice, as they are comfortable to use and won't conduct heat.

Bowls and Plates

Provide each guest with a bowl for their cooked ingredients and a plate for any raw ingredients or side dishes. It is also a good idea to have extra bowls and plates available in case of spills or for serving any additional dishes you prepare.

When preparing for a hot pot meal, remember to plan and prep your ingredients in advance. Cut meat and seafood into thin slices, clean and slice vegetables, and prepare any dipping sauces and side dishes. With the right equipment and ingredients, your hot pot gathering is sure to be a delicious and memorable experience for all!

Hot pot soup bases: mushroom, seafood, sichuan chilli, chicken, vegetable

Hot Pot Soup Bases

Mushroom

If you're looking to make a mushroom-based soup for your hot pot, you can use dried mushrooms such as shiitake, oyster, or maitake. Soak them in water to rehydrate, then use the mushroom-infused water as your broth. You can also add sliced fresh mushrooms to your hot pot for extra flavour and texture.

Seafood

For a seafood-based hot pot, you can use a combination of shrimp, squid, scallops, mussels, and clams. You can buy frozen seafood medleys that contain a variety of these ingredients. Alternatively, you can use a store-bought seafood broth as your base and add your choice of seafood to the hot pot.

Sichuan Chilli

For a spicy and numbing Sichuan chilli hot pot, you can make your own soup base by blending Sichuan peppercorns, dried chillies, fermented black beans, garlic, ginger, green onions, and spices. Cook this mixture in oil before adding chicken or vegetable broth. You can also buy pre-made Sichuan hot pot soup bases online or from Asian grocery stores.

Chicken

A simple chicken broth can be made by simmering chicken stock with ginger and a few slices of chicken meat. You can also add other ingredients such as garlic, bay leaves, cinnamon stick, star anise, and cloves to give it more flavour.

Vegetable

For a vegetable-based hot pot, you can use a variety of vegetables such as napa cabbage, onion, carrot, mushrooms, broccoli, cherry tomatoes, and Asian vegetables like gai lan. You can also add tofu, which soaks up the flavours of the broth. Start by sautéing some of your harder vegetables in oil, then add water or vegetable broth and simmer until the vegetables are tender.

Hot pot proteins: beef, pork, chicken, shrimp, salmon, abalone, fish balls, meatballs

When planning a hot pot meal, it's important to consider the number of guests and their eating preferences. As a rule of thumb, allow for 1/2 pound of meat per person and 3/4 pound for hearty eaters if meat is the main course. If meat is not the main course, 1/4 pound per person and 1/3 pound for hearty eaters is sufficient.

For beef, lamb, and pork hot pot, pre-sliced meat is often used, and it's a good idea to have a variety of proteins to cater to different tastes. For seafood lovers, shrimp is a popular choice, and you can calculate the amount per person depending on the size of the shrimp. Large shrimp typically yield 21-25 shrimp per pound, so plan for 6-8 shrimp per person. If you're using jumbo shrimp, which are labelled as 16-20 per pound, 4-6 shrimp per person is a good estimate.

If you want to include chicken in your hot pot, it's a good option to pre-cook it before adding it to the broth, especially if you're using chicken breast, which can become chewy.

For a unique hot pot experience, consider adding salmon, which is featured in the Japanese regional dish called Ishikari Nabe from Hokkaido. This dish combines salmon, potatoes, corn, daikon radish, onion, and cabbage in a savoury miso-based broth, topped with butter for a rich and creamy finish.

In addition to these options, abalone is a delicacy that can be added to hot pot for a luxurious touch. Fish balls and meatballs are also excellent choices to include in your hot pot spread, adding variety and flavour to the meal.

Hot pot sides: noodles, rice, dumplings, tofu, veggies (e.g. cabbage, mushrooms, leafy greens)

Hot Pot Sides: Noodles, Rice, Dumplings, Tofu, Veggies

Noodles

Noodles are the carb of choice for hot pot. They soak up all the flavours of the broth and are usually added at the end of the meal. Udon noodles are a popular choice, but you can also use mung bean noodles, shirataki noodles, or even instant noodles. If you're serving rice instead of noodles, it's typically served as a bowl of plain steamed white rice, but you can also offer sprouted brown rice for a healthier option.

Dumplings

Dumplings are a fun addition to hot pot and can be bought pre-made from the frozen aisle of most Asian grocery stores. Look for gyoza or potstickers, and make sure they're fully cooked to avoid biting into raw filling. You can also make your own dumplings with wonton wrappers and a filling of your choice.

Tofu

Tofu is a must-have for hot pot. It soaks up all the flavours of the broth and can be added at any time during the meal. There are many varieties of tofu to choose from, including medium-firm tofu, mini tofu puffs, and egg tofu. You can also find dried tofu "skin" or bean curd sheets, as well as soybean "noodles".

Veggies

When it comes to vegetables, the options are endless. Here are some ideas to get you started:

• Cabbage: Napa cabbage, green cabbage, bok choy
• Leafy greens: Tong ho (edible chrysanthemum), Taiwanese spinach, water spinach
• Starchy vegetables: Taro root, lotus root, potato slices, sweet potatoes, Japanese yam, corn
• Mushrooms: Enoki, king oyster, shiitake, wood ear
• Other: Bamboo shoots, daikon radish, tomatoes, broccoli, cherry tomatoes

Meat Portion Sizes

As a rule of thumb, allow for 1/2 pound of meat per person and 3/4 pound for hearty eaters if meat is the main course. If it's not the main course, allow for 1/4 pound per person and 1/3 pound for hearty eaters.

Frequently asked questions