Building A Bbq Hot Pot: A Step-By-Step Guide

Building a BBQ hot pot is easy and a great way to enjoy food with friends and family. It involves a table set with a portable stove, a pot of broth, and platters of meat, seafood, and vegetables.

First, you'll need a mobile cooking surface. A camping-style gas stove is a good option, but make sure you have enough gas bottles to last through dinner. An electric cooktop is another option, but you'll need to place it near a power outlet.

Next, you'll need a large pot with short handles, a flat bottom, and a wide surface area for even cooking. You'll also want to have ladles, chopsticks, tongs, eating bowls, and dipping bowls for sauces.

For the broth, you can use a simple chicken stock, or get creative with preserved vegetables, crushed tomatoes, or dashi powder for a Japanese shabu-shabu. You can also add in meats, seafood, and vegetables to give the broth more flavour.

Now you're ready to gather your ingredients. Thinly sliced meat is a must for fast cooking and added flavour. You can buy pre-packaged sliced meat from an Asian supermarket, or freeze your own cuts of meat and slice them thinly. Fish fillets, fish balls, shrimp, and various types of tofu are also great options.

For vegetables, root veggies like potatoes, carrots, and daikon work well, and leafy greens like spinach, napa cabbage, and chrysanthemum greens add some colour and texture. Don't forget the mushrooms! Enoki, shiitake, and king oyster mushrooms are all great choices.

With your ingredients prepared and your broth bubbling away, you're ready to start cooking and enjoying your BBQ hot pot!

Choosing a heat source

The heat source is the most important piece of equipment for your hot pot. You can choose between a butane burner or an electric burner. Here are the pros and cons of each option:

Butane Burner

A butane burner is a good choice if you prefer the romance and simplicity of a live flame or if you want complete portability. It is also quieter and tends to be cheaper than an induction burner. Butane burners work with any kind of flat-bottomed pot and are the best option for a traditional earthenware donabe pot. They are also great if you want to cook outdoors, as they don't require an electrical outlet. However, the biggest drawback is the need to procure and dispose of butane canisters. You will likely use at least one canister in a one- to two-hour cooking session, so it is recommended to have a backup or two on hand.

Electric Burner

An electric burner is a safe, efficient, and electric option for your hot pot. It has a magnetic coil that generates heat in the pot itself, without the surface of the burner getting hot. This keeps your surroundings a little cooler and your fingers a little safer. There is no need to keep butane cans on hand or deal with recycling empty canisters. However, cooking with induction requires pots made of magnetic materials and designed with a completely flat bottom. Cast iron or stainless steel cookware is usually fine, while aluminum, ceramic, or stoneware pots are not suitable. Electric burners also tend to be noisier due to the built-in fan for cooling. Additionally, you will need a nearby electrical outlet, preferably in a spot that doesn't pose tripping or fire hazards.

Other Options

If you already have a portable induction cooker or a gas burner, you can use that for your hot pot. You can also opt for a two-in-one hot pot set with a built-in electrical heating element, which is recommended if you plan on making hot pot a regular event. The pot is usually removable for easy cleaning.

Selecting a large pot

When selecting a large pot for your hot pot, there are a few things to consider. Firstly, you'll want to make sure that the pot is compatible with your heat source. If you're using a butane stove, any flat-bottomed pot that is stove-safe will work. For an induction cooktop, you'll need a pot made from magnetic materials with a completely flat bottom. Cast iron and many stainless steel pots will work, but aluminium and ceramic or stoneware pots will not.

Size is also an important consideration. For a large group, you'll need a pot with a capacity of at least 3 quarts. A wide opening is also beneficial, as it allows multiple diners to cook at the same time. A pot that is 3 to 6 inches deep and has a volume of 3 to 6 quarts is ideal for a group of up to eight people.

The shape of the pot is also something to keep in mind. Traditional hot pots often have a divider, allowing you to cook with two different broths at once. This can be useful if you want to offer a spicy and a mild option, or if you need to accommodate food allergies or aversions. However, these pots are less versatile and can be more difficult to clean.

When it comes to materials, your options are typically aluminium or stainless steel. Aluminium is lighter and cheaper, but it doesn't transmit or hold heat as effectively as stainless steel. If you want the best heat retention, a cast-iron pot is a good option. Donabe earthenware pots are another traditional choice, known for their beauty and ability to boost the flavours of the food cooked in them. However, they require special care and can be more delicate than other materials.

Finally, you may want to consider a pot with a non-stick coating, which can make cleanup easier. However, keep in mind that these pots should not be cleaned with abrasive materials or metal utensils, as this can damage the coating.

Preparing utensils

Heat source: The first thing you need is a mobile cooking surface. A camping-style gas stove or an electric cooktop is ideal. Gas stoves are great for portability, but ensure you have enough gas bottles to last through the meal. An electric cooktop, on the other hand, is easier to clean and only requires access to a power outlet.

Large pot: Choose a large pan with short handles, a flat bottom, and a wide surface area. This ensures even cooking and allows multiple people to access the pan easily.

Utensils for cooking and serving: You will need extra chopsticks or tongs to pick up raw food, ladles to scoop and drain cooked items, and dipping bowls for sauces. Don't forget to have a kettle of hot water ready to top up your cooking pot as needed.

Platters and bowls: Arrange your raw ingredients on platters or bowls. Separate vegetables, proteins, and frozen items like fish balls or tofu.

Dipping sauces: Prepare a variety of dipping sauces for your guests to enjoy. Common options include shacha, sesame, and soy-sauce-based sauces.

Strainers and skimmers: These utensils are essential for cooking and retrieving your ingredients. Strainers allow you to scoop cooked food while leaving the broth behind. Skimmers help remove the foam that develops on the surface of the broth.

Cutlery and serving ware: Ensure you have enough bowls, plates, and utensils (preferably chopsticks) for each diner.

Additional tools: You may also want to have a "cooked-food purgatory" bowl to hold cooked food that no one is ready to claim yet. A rolling cart or folding TV tray can provide extra space for your ingredients if your table is limited.

Sourcing ingredients

Meat:

Beef short ribs, fatty beef (brisket or chuck), leg of lamb, and pork belly are great options. You can par-freeze the meat to firm it up and then cut it into thin slices or cubes before cooking.

Seafood:

Manila clams and shrimp are popular choices, but you can also add other shellfish or fish like salmon to your hot pot.

Vegetables:

Napa cabbage, chrysanthemum greens, yu choy, mountain yam, taro, lotus root, kabocha squash, and potatoes are all excellent choices. Cut them into bite-sized pieces or thin slices so they cook evenly.

Mushrooms:

Enoki, beech, shiitake, and king oyster mushrooms add a variety of textures and flavors to your hot pot. Simply chop off the roots and pull them apart into smaller clumps before adding to the broth.

Accessories:

Fried bean curd rolls, fish tofu, fish balls, beef balls, frozen tofu, and egg dumplings are unique additions to your hot pot.

Starches:

Instant ramen, rice, glass noodles, and vermicelli noodles are popular choices to round out your meal.

When sourcing ingredients, it's best to pick a variety of options from each category to create a well-rounded and flavorful hot pot. You can find these ingredients at Asian grocery stores or the refrigerated/frozen sections of most supermarkets.

Setting the table

Choose a Suitable Location:

Start by selecting a spacious table that can accommodate all your guests and the hot pot setup. Ensure the table is close to a power outlet if you're using an electric burner. Alternatively, if you're using a butane burner, opt for a location where you can easily replace the butane canister if needed.

The Hot Pot Setup:

At the centre of your table, place your heat source, which can be a butane stove or an electric cooktop. On top of the heat source, place your large pot, preferably with shorter handles, a flat bottom, and a wide surface area for even cooking and easy access.

Tableware and Utensils:

Provide each guest with a set of chopsticks or tongs, a small strainer basket or ladle, and a dipping bowl for sauces. It's important to designate separate pairs of chopsticks or tongs for handling raw and cooked food to maintain food safety.

The Ingredients:

Arrange your ingredients on platters or plates surrounding the central hot pot. You can group similar items together, such as vegetables, proteins, and frozen items like fish balls or tofu. Here are some suggested ingredients to include:

• Thinly sliced meat: Beef, pork belly, or lamb are popular choices, often labelled as "hot pot" or "shabu shabu."
• Seafood: Fish fillets, shrimp, and various types of tofu or beancurd add variety.
• Root vegetables: Carrots, daikon, taro, sweet potatoes, and lotus root are great options, thinly sliced for quicker cooking.
• Leafy greens: Spinach, napa cabbage, chrysanthemum greens, and pea tips provide colour and freshness.
• Mushrooms: Enoki, shiitake, button, and king oyster mushrooms add flavour and texture.
• Noodles and starches: Udon, ramen, rice noodles, or bean thread vermicelli can be added towards the end of the meal.

Dipping Sauces:

Set out a variety of dipping sauces to enhance the flavours of the cooked food. Here are some popular options:

• Shacha sauce: A seafood-based barbecue sauce, often mixed with raw egg, vinegar, garlic, and cilantro.
• Sesame sauce: A creamy and cool counterpoint to spicy broths, made with sesame paste, water or broth, and seasoned with salt or soy sauce.
• Soy-sauce-based sauce: A versatile option where guests can add their own ingredients like rice vinegar, sesame oil, chilis, garlic, scallions, or cilantro.

Additional Table Items:

Don't forget these extra items to enhance the dining experience:

• A kettle of hot water or warm broth to top up the hot pot as needed.
• A large bowl to hold cooked food that hasn't been claimed yet, preventing overcooking.
• A "dipping sauce station" with small plates and bowls so guests can mix and match their favourite condiments.
• A "Hot Pot Dictator" to oversee the cooking process and maintain a structured flow.

Frequently asked questions