The Art Of Hot Pot: A Beginner's Guide To Mastering This Flavorful Feast

Hot pot is a fun and interactive dining experience where a pot of broth is placed at the centre of the table, surrounded by various raw ingredients. Each person can then add their chosen ingredients to the broth and cook them as they eat.

There are many variations of hot pot, including Chinese Sichuan hot pot, Japanese shabu-shabu, and Vietnamese lẩu, which differ in the flavours of the broth and accompanying ingredients.

To make hot pot at home, you will need a pot and a portable stove. It is recommended to use a larger pot, about 4 quarts or more, to allow room for adding ingredients. You can use any shallow pot, but a special pot with a divider is ideal if you want to offer multiple flavours of broth.

For the portable stove, a gas stove is a popular choice as it is cordless and can be placed anywhere. It requires a canister of butane fuel to power it. Alternatively, an Instant Pot or electric burner can be used.

The key ingredients for hot pot are broth, protein, carbs, and vegetables. Popular choices include thinly sliced meats such as beef, lamb, and chicken; seafood; dumplings; noodles; and tofu.

The beauty of hot pot is that it is highly customisable, allowing each person to cook and eat exactly what they like.

Choosing a pot and stove

When it comes to choosing a pot and stove for hot pot, you have a few options. You can either go with a portable butane stove or a portable induction cooktop. Both have their pros and cons, so the decision comes down to your personal preferences.

If you prefer the romance and simplicity of a live flame, or if you want complete portability, a butane burner is the way to go. Butane burners are also quieter than induction burners and work with any kind of flat-bottomed pot. They are also usually cheaper. However, the major downside is that you'll need to procure butane canisters, which can be inconvenient and require proper disposal.

On the other hand, induction burners are fast, safe, and more energy-efficient than butane models. They have a magnetic coil that generates heat directly in the pot, without heating up the surface of the burner. This keeps your surroundings cooler and your fingers safer. Induction burners also don't require butane canisters and are generally more versatile, as you can use them for your everyday cooking as well. However, they tend to be noisier due to the built-in fan, and they require magnetic pots with completely flat bottoms.

In terms of the pot itself, you have several options depending on your needs and preferences. Here are some popular choices:

• Dutch oven: While it may be a bit on the deep side, a Dutch oven can work well for hot pot. You can use an enameled cast-iron pot or a tri-ply stainless steel version.
• Braiser: A wide and shallow braiser is a great option, as it makes it easy to see inside and access your ingredients.
• Wok: A flat-bottomed wok is a unique but functional choice for hot pot. Just be mindful of the handle placement.
• Bouillabaisse pot: This type of pot has an ideal shape and size for hot pot, with a capacity of around 7.5 quarts.
• Split pot: A pot with a divider allows you to cook two different broths at once, which is perfect if you want to offer a spicy option and a milder option for those with lower heat tolerance. Generic, inexpensive split pots can be found at many Asian grocery stores or online.
• Donabe earthenware pot: These traditional Japanese pots are beautiful and carry centuries of tradition. They are highly insulating, but they require special care and are more delicate than other options.

When choosing a pot and stove for hot pot, consider your budget, the number of people you'll be serving, your preferred level of portability and convenience, and the types of broths and ingredients you plan to use.

Selecting a broth

Types of Broth

Hot pot broths can vary depending on the region and your personal preference. Some common types include:

• Chinese Sichuan hot pot: This broth is known for its spicy and numbing flavour, achieved through the use of Sichuan peppercorns and dried chillies.
• Japanese shabu-shabu: A milder, more refreshing broth that serves as a palate cleanser between spicy dips.
• Vietnamese lẩu: This broth often has a lighter flavour to showcase the freshness of the ingredients.
• Thai tom yum: A hot pot with a sour and spicy broth.

Store-Bought vs. Homemade

You can either purchase a pre-made hot pot broth or make your own from scratch. Store-bought options are convenient and can be found at Asian grocery stores or online. However, making your own broth allows you to control the ingredients and customise the flavour to your taste.

Ingredients for Homemade Broth

When making your own hot pot broth, you can choose from a variety of ingredients to create the perfect flavour profile. Here are some common ingredients used in hot pot broths:

• Spicy broth: Beef tallow or cooking oil, dried chillies, Sichuan peppercorns, aromatics (scallions, onion, garlic, ginger), spices (star anise, cassia cinnamon, bay leaves), fermented ingredients (Sichuan chilli bean paste, fermented black beans).
• Mild broth: Chicken, beef, or vegetable stock, shiitake mushrooms, scallions, Chinese dates, Goji berries, white pepper.

Tips for a Delicious Broth

• Customise the spiciness: Adjust the amount of dried chillies and Sichuan peppercorns to your preferred level of spiciness.
• Add aromatics: Ingredients like scallions, onion, garlic, and ginger can enhance the flavour and aroma of the broth.
• Use a divided pot: Consider using a pot with a divider to offer multiple broth options, such as spicy and mild, to accommodate different tastes.
• Prepare in advance: If you're making a spicy broth, prepare it a day in advance to allow the flavours to fully develop.
• Refill and adjust: During the meal, the broth may reduce and become more concentrated. Have extra water or plain broth on hand to dilute and adjust the flavour as needed.

Preparing ingredients

Selecting the Ingredients:

The beauty of hot pot lies in its versatility, allowing you to choose from a wide range of options. The four main categories of ingredients to focus on are broth, protein, carbohydrates, and vegetables.

Broth:

You can create your own broth from scratch or opt for store-bought options. If you're making your own, a simple combination of chicken broth, water, and flavour enhancers like onion, green onions, garlic, and ginger works well. You can also add chicken bouillon for an extra punch of flavour.

For store-bought options, popular choices include Little Sheep Hot Pot Soup Base (spicy) and Haidilao Broth Flavor Hot Pot Seasoning (non-spicy). These can be found at Asian grocery stores or online.

Protein:

Hot pot is a great opportunity to indulge in a variety of proteins. Thinly sliced meats are a popular choice and commonly include beef (ribeye or brisket), lamb (shoulder), and pork. These can be found pre-sliced in the refrigerated or frozen meat section of Korean or Japanese grocery stores.

If you're looking for seafood options, salmon sashimi, fish balls, and shellfish like mussels, clams, lobster, crab, and crawfish are excellent additions. Don't forget to prepare your seafood properly before cooking, such as scrubbing and purging clams in water for 30 minutes.

Carbohydrates:

Carbohydrates provide substance and variety to your hot pot. Noodles are a popular choice, with options like handmade noodles, udon, ramen, and vermicelli. Instant ramen without the flavour packet is a great option, as it won't alter the flavour of the broth.

Rice is another staple, and you can even add it to the broth at the end to create a delicious congee. Dumplings, either frozen or handmade, are also a tasty addition to your hot pot spread.

Vegetables:

When it comes to vegetables, the options are endless. Here are some popular choices:

• Napa cabbage or bok choy: These vegetables are mild in taste and soak up the broth beautifully.
• Mushrooms: Enoki, shiitake, wood ear, and oyster mushrooms add a earthy, umami flavour to your hot pot.
• Radish: Daikon radish adds sweetness to the broth.
• Lotus root: Peel and slice it into thin rounds for a crunchy texture.
• Squash: Kabocha squash, cut into thick wedges, adds a hearty element to your hot pot.

Arranging the Ingredients:

Once you've gathered all your ingredients, it's time to arrange them attractively on the table. Wash and cut the vegetables into bite-sized pieces, and peel and slice any potatoes or squash. Keep proteins frozen until you're ready to serve.

Place each category of ingredients on separate plates or bowls, ensuring easy access for your guests. Don't forget to provide two sets of chopsticks for each person—one for handling raw ingredients and the other for cooked food—to prevent cross-contamination.

Now you're all set to begin your hot pot feast! Remember to cook your ingredients in the broth according to their cooking times and personal preferences. Enjoy the interactive and delicious experience of hot pot with your family and friends.

Cooking techniques

Hot pot is a fun and interactive dining experience that involves cooking various ingredients in a pot of broth at the dining table. Here are some essential cooking techniques to help you create a delicious hot pot at home:

Choose Your Broth:

Start by selecting the type of broth you want as a base for your hot pot. You can choose from various options, such as spicy, mild, sour, or sweet broths, depending on your preference. You can make the broth from scratch, use a store-bought hot pot soup base, or purchase broth from a restaurant.

Prepare the Ingredients:

Select a variety of raw ingredients to cook in the hot pot. The beauty of hot pot is that you can choose whatever ingredients you like. Typically, hot pot includes thinly sliced meats, such as beef, lamb, pork, and chicken, as well as seafood, vegetables, noodles, and tofu. It's best to slice the meats thinly so they cook quickly in the broth.

Set Up Your Equipment:

You will need a pot to hold the broth and a portable stove to keep it simmering. If you want to offer multiple broth options, consider using a split pot with a divider. Additionally, you'll need utensils for handling the food, such as chopsticks, ladles, and strainers. Each person should have two sets of chopsticks: one for handling raw ingredients and the other for cooked ingredients to prevent cross-contamination.

Cooking Order:

When it's time to cook, start by adding vegetables and seafood to the broth to add flavour. Then, move on to cooking the meats, which will add more fat and flavour to the broth. Finally, add starchy items like noodles or rice towards the end, as they can thicken the broth and fill you up quickly.

Dipping Sauces:

Hot pot is often enjoyed with dipping sauces that enhance the flavour of the cooked ingredients. You can provide a selection of sauces, such as soy sauce, oyster sauce, hoisin sauce, sesame oil, peanut butter, chili oil, and more. Everyone can create their own customised sauce by mixing and matching different condiments according to their taste preferences.

Serving Tips:

Bring the pot of broth to a boil before serving. This can be done on your stovetop before transferring it to the portable stove on the dining table. Keep extra broth or water on hand to replenish the pot as it evaporates during cooking. It's also essential to provide individual bowls for each person to hold their cooked ingredients and small bowls for their dipping sauces.

Dipping sauces

Hot pot is a fun and interactive dining experience, and the dipping sauces are an integral part of it. Here are some ideas and tips for creating delicious and versatile dipping sauces for your hot pot feast:

The Basics

Start with a base of Chinese sesame paste or peanut butter. Sesame paste is made from toasted, unhulled sesame seeds and has an intensely nutty flavour. If you can't find sesame paste, peanut butter is a great alternative.

Savoury and Umami

Add savoury and umami flavours to your sauce with ShaCha/Chinese BBQ sauce, light soy sauce, oyster sauce, or sesame oil. ShaCha is a ready-to-use sauce with a combination of chilli, garlic, shallots, dried shrimp, and brill fish. It adds a unique flavour to your dipping sauce.

Spicy

For spice lovers, include some chilli oil, Sriracha, or chilli garlic sauce. You can also add chopped fresh red or green chillies for extra heat.

Aromatics

Enhance your sauce with aromatics like garlic, scallions, and cilantro. These ingredients add a fresh flavour and crunch to your sauce.

Tangy

If you like a tangy twist to your sauce, add a dash of vinegar. You can choose from Chinese black vinegar, Shanghai rice vinegar, or rice wine vinegar, depending on your preferred flavour profile.

Other Add-Ins

Other ingredients you can experiment with are fish sauce, hoisin sauce, roasted chopped peanuts, toasted sesame seeds, and sugar.

DIY Hot Pot Dipping Sauce Bar

If you're hosting a hot pot party, consider setting up a DIY dipping sauce bar for your guests. Prepare a variety of sauces and condiments, such as garlic, cilantro, green onions, red chilli, crushed roasted peanuts, oyster sauce, sesame oil, soy sauce, and vinegar. Let your guests mix and match to create their own personalised dipping sauces.

Popular Combinations

• Ponzu-based sauce: Ponzu, soy sauce, cilantro, garlic, green onions, Thai chilli, chilli oil, and sesame oil.
• Sesame-based sauce: Sesame sauce, cilantro, garlic, Thai chilli, green onions, and chilli oil.
• Raw yolk sauce: Garlic, chilli oil, green onions, ponzu sauce, soy sauce, and egg yolk.
• Light sesame soy: Sesame oil, light soy sauce, oyster sauce, minced garlic, and chopped spring onion.
• Chilli oil vinegar dip: Chilli oil, black vinegar, light soy sauce, minced garlic, and chopped spring onion.
• Creamy garlic sesame sauce: Sesame paste, dashi powder, black vinegar, minced garlic, and green onions.
• Taiwanese Shacha sauce: Minced garlic, chopped red chilli, green onions, Taiwanese Shacha sauce, and black vinegar.

Frequently asked questions