The Versatile Thermostat-Controlled Hot Pot: Cooking Beyond Broth

A thermostat-controlled hot pot is a great way to cook a variety of foods at the table while you eat. You can cook meat, seafood, vegetables, tofu, and starches in a hot pot. It's a social and interactive dining experience where diners can add whatever they like to the pot and cook it to their liking.

Hot pot is a popular dish in East and Southeast Asian cuisine, and it's also known as shabu-shabu in Japanese. It typically involves a pot of roiling broth, into which diners add their choice of raw ingredients. The food is then cooked in the broth and can be seasoned with individual dipping sauces.

The beauty of a thermostat-controlled hot pot is that you can cook your food to the perfect temperature. You can also have multiple broths or soup bases in one pot, with a divider to separate the flavours.

So, if you're looking for a fun and flexible way to cook and dine with friends, a thermostat-controlled hot pot is a great option!

Meat and seafood options

The beauty of hot pot is that you can cook almost anything in the pot, and there is no wrong way to do it. However, here are some suggestions for meat and seafood options to cook in your thermostat-controlled hot pot.

Meat

Meat is a staple in hot pots. It is typically sliced thinly so that it cooks faster in the hot broth. Here are some meat options to consider:

• Beef: Ribeye, brisket, beef belly, sirloin, flank steak, or short rib. Freeze the meat beforehand to make it easier to slice thinly.
• Pork: Pork belly, pork jowl, pork shoulder, or loin.
• Lamb: Lamb shoulder or leg.
• Chicken: Boneless breast or thighs.

Seafood

Seafood is also a popular choice for hot pots. It cooks quickly and adds a unique flavour to the broth. Here are some seafood options:

• Fish: Tilapia, bass, flounder, salmon, cod, or halibut. Slice the fish thinly or into small pieces.
• Shellfish: Shrimp, crab, clams, scallops, squid, or mussels.
• Seafood Balls: Fish balls, shrimp balls, cuttlefish balls, or mixed seafood balls. These are made from pounded fish or shellfish and have a bouncy texture. They can also be filled with corn or pork.

Vegetables and fungi

A thermostat-controlled hot pot is a great way to cook vegetables and fungi. Here are some tips and suggestions for a delicious and healthy hot pot experience:

Leafy Greens

Wash leafy greens thoroughly and cut them into manageable pieces. Baby leafy greens, such as baby bok choy, can be left whole, while larger leaves like napa cabbage should be cut into smaller pieces. Some options include:

• Chrysanthemum leaves
• Spinach
• Watercress
• Pea tips

Other Vegetables

Peel and slice other vegetables into thin pieces. You can also cut them into small chunks, but keep in mind that thicker slices will take longer to cook. Some options include:

• Pumpkin/Kabocha squash
• Tomatoes
• Corn
• Lotus root
• Potato
• Sweet potato
• Daikon radish

Fungi

Fungi, or mushrooms, are a great addition to your hot pot. Make sure to clean them thoroughly and slice them if needed. Here are some options:

• Enoki mushrooms
• Wood ears
• King mushrooms
• Shiitake mushrooms
• Oyster mushrooms
• Shimeji mushrooms

Cooking Tips

When cooking vegetables and fungi in your thermostat-controlled hot pot, here are some things to keep in mind:

• Add vegetables and fungi to the hot pot in small batches to avoid overcrowding, which can lower the temperature of the broth.
• Leafy greens only need a quick dip in the hot pot, while root vegetables like potatoes and sweet potatoes will take longer to cook.
• Some people prefer to add vegetables first to the hot pot, as they retain their vitamins and antioxidants when cooked for a minimal amount of time.
• Fungi can take a bit longer to cook than vegetables, so add them after the vegetables.
• Remember to sanitise your chopsticks by dipping them in the boiling broth before picking up any cooked food.

Carbohydrates

Noodles

Noodles are a popular choice to include in your hot pot. They soak up the delicious flavours of the broth and can be added towards the end of the cooking process to ensure they don't overcook. Here are some noodle options to consider:

• Instant ramen (without the flavour packet)
• Vermicelli noodles
• Glass noodles (mung bean noodles)
• Udon noodles
• Rice noodles
• Egg noodles

Rice

Rice is another option to include as your carbohydrate. It can be served alongside the hot pot or added directly into the broth to absorb all the flavours. Here are some tips for including rice:

• Use leftover cooked rice to make congee by adding it to the broth and cooking until a porridge-like consistency is achieved.
• For a Japanese-style hot pot, consider using steamed white rice.

Potatoes

Potatoes are a starchy vegetable that can add bulk and substance to your hot pot. Here are some tips for including potatoes:

• Slice potatoes thinly, such as into thin rounds, to ensure they cook quickly and don't dissolve in the broth.
• Keep an eye on the cooking time, as potatoes can take anywhere from 10 to 15 seconds to a few minutes, depending on their thickness.

Other Starchy Options

In addition to noodles, rice, and potatoes, there are other starchy foods that can be added to your hot pot:

• Taro: Cut into slices or chunks and soak in water to remove excess starch before adding to the hot pot.
• Lotus root: Peel and cut into thick rounds, cooking for 5-10 minutes.
• Sweet potatoes: Cut into bite-sized pieces and add to the hot pot, being mindful of the cooking time.

Remember, when choosing carbohydrates for your hot pot, it's important to consider the cooking times and how well they will hold up in the broth. Enjoy experimenting with different options and finding your perfect combination!

Soy products

Bean Threads

Also known as dried bean curd sticks, these should be soaked in warm water for 3-4 hours and then cut into 2-inch pieces.

Soy Puffs

These can be left whole or sliced in half for quicker cooking.

Frozen Tofu

Cut this into small 1-inch chunks.

Firm Tofu

Cut this into small 1-inch chunks.

Dried Bean Curd Rolls

These cook in 20-30 seconds.

Fresh Tofu Sheets/Skin

Fried Bean Curd Rolls

These are ready in 5 seconds, or "as long as it takes to unravel".

Dipping sauces

Spicy Garlic Hot Sauce

A hot favourite, this sauce packs a punch with its combination of garlic and red chilli. It's perfect for those who like their food spicy and full of flavour.

Taiwanese Shacha Dipping Sauce

A classic Taiwanese sauce, Shacha is an explosion of flavours with its blend of chilli, garlic, shallots, dried shrimp and brill fish. It's a must-try for those who enjoy a complex, aromatic sauce.

Light Sesame Soy

For those who crave an Asian-inspired dish, this sauce is a perfect blend of sesame oil, light soy sauce, oyster sauce, minced garlic and chopped spring onion. The sesame seeds add a crunchy texture that takes this sauce to the next level.

Chilli Oil Vinegar Dip

Chilli oil is the hero of this dip, adding a wonderful kick to your meal. It pairs perfectly with vegetables, meat and other ingredients cooked in your hot pot.

Creamy Dashi Garlic

A creamy, flavourful sauce with a punch of garlic, this dip is a versatile option that goes well with a variety of dishes.

Honey Miso Dip

This dip is a perfect balance of sweet, salty and savoury. It's an easy-to-make sauce that will add flavour to your favourite hot pot ingredients.

Spicy Peanut Dip

A nutty, spicy and creamy dip, this sauce is made with peanut butter and dou ban jiang, a popular bean paste used in Sichuan cuisine. It's a great option for meat lovers.

Classic Spicy and Sweet Chilli Sauce

A combination of chilli paste, sweet chilli sauce, garlic and onion powder, this sauce is perfect for those who like a kick of spice. Add some chilli flakes for an extra punch.

Hot and Sour Garlic Sauce

A zesty, garlicky sauce, this dip is perfect for those who want to add a tangy twist to their hot pot experience.

Creamy Garlic Sesame Sauce

A blend of sesame paste, dashi powder, black vinegar and minced garlic, this sauce is a must-try for garlic lovers. It's creamy, nutty and full of flavour.

The possibilities for hot pot dipping sauces are endless, and you can always experiment with different ingredients to create your own unique sauce. So, get creative and have fun with it!

Frequently asked questions