Cody Casey
Hot pot is a fun and versatile way to eat with family and friends. It's a warm and comforting communal meal that is shared among family and close friends and is also great for big social gatherings.
The concept of hot pot is simple: a pot of simmering broth is placed in the centre of the table, surrounded by plates of meat, seafood, and vegetables, all prepped and ready to be cooked in the broth. Each person has their own hot pot strainer scoop to help them fish out their food from the pot.
There are many different styles of hot pot, and the beauty of it is that you can make it your own. You can choose from a variety of broths, ranging from mild to face-numbingly spicy, and select your favourite meats, seafood, vegetables, noodles, and tofu to cook in the broth.
But the best part of hot pot is the sauce. Everyone can make their own dipping sauce with various ingredients, such as sesame paste, soy sauce, sacha sauce, garlic, herbs, vinegar, and chilli oil. It's a highly personal thing – you mix a little bit of this and a little bit of that, tasting as you go to get the exact flavour you want.
| Characteristics | Values |
|---|---|
| Broth | Chicken broth, spicy broth, silky broth, instant hot pot broths |
| Hot pot ingredients | Meat, seafood, vegetables, noodles, tofu, pre-made balls and dumplings |
| Dipping sauce ingredients | Sesame seeds, soy sauce, rice vinegar, sesame oil, peanut butter, ginger, garlic, hot red pepper flakes, lemon juice, oyster sauce, Chinese BBQ sauce, hoisin sauce, maple syrup, honey, dried chilli flakes, sriracha, Chinese chilli oil, sambal olek, cayenne powder, green onions, sesame seeds, Chinese black vinegar, rice wine vinegar, lime juice |
What You'll Learn
Spicy vs mild: the level of heat you want in your hot pot sauce
When it comes to hot pot sauce, you may want something spicy or mild. The good news is that there are plenty of options available to suit your preference. Here are some tips and recipes to help you achieve the desired level of heat.
If you're a spice enthusiast, there are several ingredients you can use to turn up the heat in your hot pot sauce. One option is to incorporate chilli in the form of chilli oil, chilli flakes, or fresh chillies. You can also experiment with spices like star anise, cinnamon, and bird's eye chilli peppers to add an extra kick. For a spicy and tangy sauce, you can combine soy sauce, Chinese black vinegar, and chilli flakes or chilli oil. Alternatively, you can make a spicy peanut dip by mixing peanut butter, spicy bean paste, and spring onions.
On the other hand, if you prefer a milder sauce, you can tone down the spice by using smaller amounts of chilli or opting for mild spices. You can also balance the spice with other ingredients. For example, sesame sauce is a popular choice for hot pot as it has a mild and sweet flavour that balances out the salty and spicy notes of the broth. To make your own sesame sauce, you'll need pure sesame paste, peanut butter or satay, pickled tofu, leek flower sauce, oyster sauce, sesame oil, and water or broth. Mix these ingredients together, adjusting the proportions to your taste.
Additionally, you can explore other flavour profiles beyond spice. For a tangy sauce, you might want to incorporate ingredients like lemon juice or vinegar. A sweet sauce might include honey or maple syrup, while a savoury sauce could feature ingredients like soy sauce, oyster sauce, or fish sauce. You can even add texture to your sauce with ingredients like sesame seeds, sesame paste, or raw egg.
Ultimately, the level of heat in your hot pot sauce is a matter of personal preference. Don't be afraid to experiment with different ingredients and proportions to find the perfect balance of spice and flavour for your taste buds.
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The importance of texture: sesame paste, peanut butter, or raw egg
Sesame paste, peanut butter, and raw egg are key ingredients in making a good hot pot sauce. They add texture and flavour to the sauce, which is an integral part of the hot pot experience.
Sesame paste is a common core base for hot pot dipping sauce. It gives the sauce a hearty thickness and a satisfying coating for anything dipped in it. Chinese sesame paste is made from roasted, unhulled sesame seeds, which gives it a darker colour and a more intense nutty flavour than Middle Eastern tahini. You can also buy sesame paste that has peanuts blended in for extra flavour. If you can't find sesame paste, peanut butter is a great alternative.
Peanut butter can also be used as a base for hot pot sauce, as in the case of Spicy Peanut Sauce. This sauce is nutty, spicy, savoury, with mildly sour and sweet flavours. It is made by mixing unsalted peanut butter with coconut aminos, toasted sesame oil, rice vinegar, water, and garlic chilli sauce (optional). If you can't have peanut butter, you can use creamy almond butter instead.
Raw egg is another ingredient that can be added to hot pot sauce to enhance its texture. It is not mentioned in any of the sources, but it is a common ingredient in many other sauces and can be used to add a creamy texture to the hot pot sauce.
In conclusion, sesame paste, peanut butter, and raw egg are important ingredients in making a good hot pot sauce. They add texture, flavour, and richness to the sauce, making it a perfect complement to the hot pot experience.
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Soy sauce as a base: how much is too much?
Soy sauce is an essential ingredient in hot pot sauce, but it's easy to go overboard. Soy sauce adds depth, richness, and earthiness to your hot pot, but too much can make your sauce unbalanced. The reason is that soy sauce is very salty, providing 38% of the recommended daily intake (RDI) of sodium in just one tablespoon.
If you've added too much soy sauce to your hot pot, there are several ways to fix it. Firstly, you can add extra unsalted liquid to dilute the sauce. Water is a good option, as long as it doesn't make your hot pot watery. If your hot pot is cream-based, you can add more milk and butter. Alternatively, you can turn your preparation into a double batch by doubling the other ingredients and freezing or refrigerating the extra portion for later.
Another quick fix is to add potato slices to your hot pot. Potatoes will soak up the excess liquid and salt, reducing the overall saltiness of your hot pot. Leave the potatoes in for about 20 minutes, then remove them and taste your sauce. You can even mash the potatoes and enjoy them as a snack later!
If you're still struggling with saltiness, try incorporating lemon juice, vinegar, or sugar into your hot pot. These ingredients will help balance the flavours and dilute the soy sauce. A splash of lemon juice or vinegar can temper the saltiness, and a sweetener like sugar, honey, or agave syrup can create a harmonious blend of flavours.
Remember, when making hot pot sauce, it's always better to add less soy sauce than more. You can always add more to taste, but it's much harder to fix a sauce that's already too salty. With these tips in mind, you can confidently experiment with your hot pot sauce, finding the perfect balance of flavours to suit your taste buds!
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The role of aromatics: garlic, ginger, and chilli
Aromatics are a key component of hot pot sauce, adding flavour and depth to the dish. Garlic, ginger, and chilli each play a unique role in a successful hot pot sauce.
Garlic is a staple ingredient in hot pot sauce, adding a pungent, savoury flavour. It is often used in its fresh form, finely grated or sliced, to add a sharp kick to the sauce. However, garlic can also be incorporated in a more subtle way, by infusing it in oil. Garlic oil is a popular choice for hot pot sauce, as it adds a gentle garlic flavour without being overpowering.
Ginger is another essential aromatic in hot pot sauce, contributing a unique, warm spiciness. Similar to garlic, ginger can be used in multiple ways. Fresh ginger can be grated or finely chopped and added directly to the sauce, providing a bright, sharp flavour. Alternatively, dried ginger can be used to add a more subtle, earthy note to the sauce.
Chilli is the key ingredient that gives hot pot sauce its signature spiciness. The type of chilli used can vary depending on preference, from fresh red or green chillies to dried chilli flakes. The heat level can also be adjusted by removing the seeds from fresh chillies or using milder varieties. Chilli oil is another popular way to incorporate chilli into hot pot sauce, adding a spicy kick and a hint of colour to the dish.
When combined, garlic, ginger, and chilli create a flavourful, aromatic base for hot pot sauce. The proportions and preparation methods can be adjusted to suit individual tastes, resulting in a highly customisable and versatile sauce.
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The right equipment: what tools you need to make your hot pot sauce
Hot pot is a fun and social way to enjoy a meal with friends and family. It's a simple concept: a pot of simmering broth sits on a portable burner in the middle of the table, surrounded by plates of raw meat, seafood, and vegetables, all ready to be cooked in the broth.
To make your hot pot experience a success, you'll need the right equipment. Here's a list of the essential tools you'll need:
- A pot and burner: You can choose between electric, induction, or butane burners for your hot pot. Electric and induction sets are easier to clean, while butane burners offer finer heat control. If you go for a butane burner, you'll need to buy a pot separately and replace the fuel after a few uses. Look for a pot with a separator in the middle so you can accommodate two different broths. A 12-inch pot is usually enough for a group of two to six people.
- Chopsticks: Have two sets of chopsticks—one for dipping into the communal pot and the other for eating.
- Mini tongs and small strainers: These tools will help you grab slippery or hard-to-grab foods from the pot and transfer them to your sauce bowl.
- Spoons and shallow bowls: Provide small spoons and shallow bowls for eating, along with small bowls for dipping sauces.
With the right equipment and a little planning, you'll be well on your way to a delicious and enjoyable hot pot experience. Now, let's talk about those mouth-watering sauces!
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Frequently asked questions
The essential ingredients for a good hot pot sauce include sesame paste, soy sauce, sacha sauce, garlic, herbs, vinegar, and chili oil. However, you can also add other ingredients such as scallions, cilantro, peanut butter, or lemon juice to enhance the flavor.
There are many popular combinations of dipping sauces for hot pot. One common combination is crushed chili, dark soy sauce, vinegar, and coriander. Another option is to mix sesame oil, scallions, garlic, chili oil, and vinegar. You can also blend oyster sauce, sesame oil, soy sauce, garlic, scallions, and sesame seeds.
To make a sesame dipping sauce, you'll need 1/4 cup of sesame seeds, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 1/2 teaspoons of Asian sesame oil, 1 teaspoon of peanut butter, 1/2 teaspoon of minced peeled ginger, and 1/8 teaspoon of hot red pepper flakes. Toast the sesame seeds and then puree them with the other ingredients in a blender until smooth.
For making hot pot, it is recommended to use an electric portable induction cooktop. It is easy to use, quick to clean, and safe. Alternatively, you can use a portable gas butane stove, but you will need to purchase gas canisters. Another option is a portable electric hot plate burner, which is less expensive but takes longer to heat up and maintain consistent heat.
The beauty of hot pot is that you can use a wide variety of ingredients. Traditionally, raw meats such as thinly sliced beef, lamb, pork, and chicken are used. However, you can also use cooked sausages, hot dogs, or even spam. For seafood options, consider shrimp, scallops, crab, lobster, oysters, mussels, or squid. Vegetables such as Chinese greens, mushrooms, root vegetables, and tofu are also great additions. Don't forget the noodles! Udon, rice noodles, and vermicelli noodles are popular choices.
To make a simple hot pot broth, combine 1800 ml of beef, chicken, or vegetable broth with 1/4 cup of Shaoxing cooking wine and 2 tablespoons of soy sauce. Bring this mixture to a boil and let it simmer for 30-45 minutes. You can then use this broth as a base for your hot pot.
