Creating The Perfect Hot Pot Sesame Sauce

Hot pot is a communal dining experience where a shallow pot of flavourful broth is placed in the centre of the table, and thinly sliced meats, vegetables, tofu and other ingredients are cooked in it. Each diner uses chopsticks or a slotted spoon to add ingredients to the broth, cooking them to their preferred level of doneness. Once cooked, the ingredients are removed from the pot, dipped into a sauce and eaten.

Hot pot sauce is a condiment used for dipping these cooked ingredients. It typically includes soy sauce, sesame oil, sesame paste, vinegar, garlic, ginger, salt, sugar, chilli paste or chilli oil, sesame seeds, shacha sauce, and fresh herbs like scallion and cilantro. The sauce can be customised to individual preferences, with each person creating their own bowl by mixing these ingredients in various proportions.

Taiwanese Shacha Dipping Sauce

- 0.5 oz garlic clove, crushed or grated

- 2 tbsp shacha sauce, use 1.5 tbsp if store-bought

- 1 tbsp coconut aminos

- 0.5 tbsp rice vinegar

- 0.5 tbsp aged balsamic vinegar

- 1 bulb scallion, chopped

- 1 tsp toasted sesame oil

- 2 tsp chopped Thai red chilli peppers, optional

- 2 tbsp Chinese sesame paste, or 1.5 tbsp tahini

- 1 tbsp cashew butter

- 1 tbsp coconut aminos

- 1 tbsp rice vinegar

- 0.3 oz garlic clove, crushed or grated

- 1.4 tsp Takii shiitake mushroom seasoning, optional

- 1-2 tbsp water, or more for a thinner sauce

Garlic Sesame Sauce

- Chinese sesame paste

- Cashew butter

- Coconut aminos

- Rice vinegar

- Garlic clove

- Shiitake mushroom seasoning

- Water

Beijing-Style Hot Pot Dipping Sauce

- 1/4 cup Chinese sesame paste (or unsweetened natural peanut butter, or tahini)

- 1/4 cup water (or warm hot pot broth)

- 1 block red fermented bean curd

- 2 to 3 teaspoons Chinese fermented leek flower sauce (optional)

- 2 teaspoons soy sauce (or to taste)

- 1 tablespoon toasted sesame oil

- 1 teaspoon garlic, grated (2 cloves)

- 2 tablespoons cilantro, minced (or to taste) (optional)

Basic Hot Pot Dipping Sauce

- 1 tbsp Chinese sesame paste

- 1 tbsp sha cha sauce

- 2 tsp light soy sauce

- 1 tsp chilli oil (optional)

- 1/2 tsp oyster sauce

- 1/4 tsp sesame oil (optional)

- 1/4 tsp rice vinegar or Chinese black vinegar

- 1-3 tsp minced garlic

- 1 tbsp chopped cilantro

- 1 tbsp chopped scallion

Use Chinese sesame paste, not tahini

When making hot pot sesame sauce, it's important to note the difference between Chinese sesame paste and tahini. While both are made from sesame seeds, the key difference lies in the preparation of the seeds. Chinese sesame paste is made from deeply toasted sesame seeds, resulting in a dark brown colour and a robust, roasty flavour. On the other hand, tahini is typically made from raw or untoasted sesame seeds, yielding a lighter colour and a slightly bitter, nutty taste.

The distinct flavours of these two sesame-based products are largely due to the toasting process. Toasting sesame seeds releases oils that intensify their nutty flavour. This process gives Chinese sesame paste its characteristic deep, nutty taste that sets it apart from tahini.

When it comes to hot pot sesame sauce, Chinese sesame paste is the preferred choice. Its deeper flavour and darker colour make it ideal for savoury dishes that can stand up to complex sauces. While tahini can be used in a pinch, as some recipes suggest, it will result in a milder sauce with a lighter flavour.

To achieve the authentic flavour of hot pot sesame sauce, it's best to opt for Chinese sesame paste made from 100% sesame seeds. Some sesame pastes may contain peanuts, which can alter the taste. Pure sesame paste will provide the desired robust flavour and is worth the extra effort to find and the additional cost.

When preparing the sauce, it's important to gradually add water to dilute the Chinese sesame paste. This process will first thicken the paste before thinning it out to achieve the desired saucy consistency. Using hot pot base or warm broth instead of water can further enhance the flavour of the sauce.

Add hot water to thin the sauce

When making hot pot sesame sauce, you may find that your sauce is too thick. This can happen due to various reasons, such as overcooking or not adding enough liquid. To adjust the consistency of your sauce, you can add hot water to thin it out. Here's a step-by-step guide on how to do this:

• Start by adding a small amount of hot water to a separate bowl. You can also use warm hot pot broth instead of water to add more flavour to your sauce. However, make sure the broth is not boiling as it may cause the sauce to separate.
• Gradually add a little bit of your thick sauce to the bowl of hot water while whisking vigorously. It is important to add the sauce to the water, rather than the water to the sauce, to prevent lumps from forming.
• Once you have combined the sauce and water, slowly drizzle the rest of your sauce into the mixture while continuing to whisk vigorously. This step will help to emulsify your sauce and prevent it from separating.
• Keep adding small amounts of water and whisking until you achieve your desired consistency. It is better to add small amounts of water gradually to avoid making the sauce too thin.
• Taste your sauce and adjust the seasoning as needed. You can also add other ingredients, such as chopped scallions, grated ginger, or chili oil, to enhance the flavour.

By following these steps, you can adjust the consistency of your hot pot sesame sauce to your preference. Remember to always add the sauce to the water when thinning it out, and to add water in small amounts to avoid making the sauce too thin.

Include soy sauce

To make a hot pot sesame sauce that includes soy sauce, you can follow this recipe:

Ingredients:

• 1/4 cup Chinese sesame paste (or unsweetened natural peanut butter, or tahini)
• 1/4 cup water (or warm hot pot broth)
• 1 block red fermented bean curd
• 2 to 3 teaspoons Chinese fermented leek flower sauce (optional)
• 2 teaspoons soy sauce (or to taste)
• 1 tablespoon toasted sesame oil
• 1 teaspoon garlic, grated (2 cloves)
• 2 tablespoons cilantro, minced (or to taste) (optional)

Instructions:

• Add the sesame paste to a big bowl.
• Gradually add the water, one tablespoon at a time, and use a spatula or a spoon to blend until a smooth paste forms.
• Continue adding water and mixing until the sauce reaches a slightly runny consistency.
• Add the red fermented bean curd and break it apart while mixing it into the sauce until fully incorporated.
• Add the remaining ingredients and mix until everything is fully dissolved into the sauce.
• Taste and adjust the seasoning according to your preference. If you choose to omit the leek flower sauce, you may want to add more soy sauce, sesame oil, and garlic to boost the flavour.

This recipe creates a nutty, savory Beijing-style dipping sauce for hot pot. It uses fermented ingredients to create an umami taste that pairs well with many types of hot pot soups.

Add vinegar

Adding vinegar to your hot pot sesame sauce is an important step to achieving the perfect balance of flavours. The type of vinegar you use can vary depending on availability and personal preference. Chinese black vinegar or rice vinegar are the most commonly used varieties, but you can also opt for regular rice vinegar or even balsamic vinegar.

The amount of vinegar you add to your sauce will depend on your desired taste and consistency. A good starting point is to add one tablespoon of vinegar, then gradually increase the amount until you reach your preferred level of acidity. It is important to add the vinegar slowly and stir continuously to ensure that the sauce blends well and doesn't separate.

If you are using a thicker variety of vinegar, such as balsamic, you may need to adjust the amount of liquid in your sauce. You can do this by adding a small amount of water or hot pot broth to thin out the sauce and achieve the desired consistency.

For a more intense vinegar flavour, you can also add chopped scallions or spring onions to your sauce. This will enhance the tangy flavour of the vinegar and add a mild onion taste to your sauce.

Remember, the key to a great hot pot sesame sauce is finding the right balance of flavours that suit your taste. Don't be afraid to experiment and adjust the ingredients to create your perfect sauce.

Include garlic

Garlic is a key ingredient in hot pot sesame sauce, adding a pungent kick to the dish. Here is a guide on how to make a delicious garlic sesame sauce, perfect for your next hot pot meal.

Ingredients:

• 1/2 cup tahini (sesame paste) or Chinese sesame paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1-2 tablespoons rice vinegar or Chinese black vinegar
• 1 clove garlic, minced or crushed
• 1/4 cup hot water, or more, depending on the desired consistency
• Optional: scallions, cilantro, sugar, white pepper

Method:

• In a medium-sized bowl, combine the tahini or sesame paste, soy sauce, rice vinegar or black vinegar, sesame oil, and garlic.
• Whisk the ingredients together until well combined and smooth.
• Gradually add the hot water, continuously whisking, until your desired consistency is reached. The sauce should be smooth and slightly runny.
• Taste the sauce and adjust the seasoning as needed. If you prefer a sweeter sauce, add a pinch of sugar to taste.
• For extra freshness and a herbaceous kick, top the sauce with chopped scallions and cilantro.
• Serve the garlic sesame sauce with your hot pot, and enjoy!

This sauce is perfect for dipping cooked meats, vegetables, and tofu. The garlic adds a punch of flavor and aroma to the sauce, making it a delicious addition to your hot pot spread.

Feel free to adjust the ingredients to suit your taste preferences and experiment with different combinations!

Frequently asked questions