Hot Pot Cooking: Endless Possibilities

Hot pot is a social meal, often shared with close-knit family or friends. It is an interactive dining experience where diners sit around a pot of soup at the centre of the table and add various raw ingredients such as meat, seafood, vegetables, tofu, and starches. These ingredients are cut into thin slices or small pieces for quick cooking. Each person can mix their own dipping sauce, choosing from options like sesame sauce, peanut butter, soy sauce, or Chinese BBQ sauce.

There are many types of hot pot, including regional variations from China, Japan, Thailand, and more. For example, Cantonese hot pot features fresh seafood, while Mongolian-style hot pot is known for its flavourful broth containing goji berries, jujubes, and herbs.

Hot pot requires a lot of ingredients and preparation, but it is easy to make and a great way to bring people together over a warm and comforting meal.

Meat and seafood

When it comes to hot pot, meat and seafood are among the most popular food choices. Here are some options and tips to help you cook a delicious hot pot with meat and seafood:

Meat Options:

• Beef: Fatty cuts such as brisket and short rib, as well as ribeye, are ideal for hot pot. You can also opt for Asian beef-tendon meatballs, which have a bouncy texture. Slice the beef thinly against the grain, or purchase pre-sliced beef to save time.
• Lamb: Shoulder and leg of lamb are popular choices for hot pot. Slice the meat thinly, or buy pre-sliced lamb to make preparation easier.
• Chicken: Use breast or thigh meat, slicing it into thin, bite-sized pieces. Marinating the chicken with rice wine, salt, white pepper, and julienned ginger can add extra flavour.
• Pork: Loin and belly pork are ideal for hot pot. Slice the pork thinly, or purchase pre-sliced meat for convenience.
• Offal: Tripe, pork intestine, tongue, kidney, and liver can be delicious additions to your hot pot. These require slightly longer cooking times, and it is recommended to marinate them in rice wine, salt, white pepper, and ginger before cooking.

Seafood Options:

• Shellfish: Shrimp, scallops, lobster, crab, oysters, clams, mussels, abalone, and geoduck are all great choices. Leave the shell and head on the shrimp for extra flavour, or opt for headless and shelled shrimp. Lobster and crab can be chopped into large pieces and added to the pot. Oysters should be shucked, while clams must be cleaned thoroughly.
• Fish: Halibut, salmon, monkfish, and bass are all suitable for hot pot. Slice the fish into thin pieces and use a strainer to prevent them from getting lost in the pot.
• Squid and cuttlefish: Clean the body and tentacles thoroughly before slicing. Dried cuttlefish can also be used, but it needs to be soaked for at least 24 hours before cooking.
• Fish balls and cakes: These are readily available in the frozen section of Asian supermarkets and are already cooked. Simply drop them into the hot pot until they float to the surface, indicating they are ready to eat.

Tips for Meat and Seafood Hot Pot:

• Variety is key: Balance your hot pot by including a mix of meat, seafood, and other ingredients like vegetables and carbs.
• Thin slices: Meat and seafood cook quickly in the hot pot, especially if they are sliced thinly. This allows you to enjoy your meal without overcooking the ingredients.
• Marination: Marinating meat and seafood before cooking can enhance their flavour. Try marinating in rice wine, salt, white pepper, and julienned ginger for a few minutes.
• Cooking time: Meat and seafood generally require a shorter cooking time compared to other ingredients. Cook them for a few seconds to a few minutes, depending on the thickness of the slices.

Vegetables

A hot pot is a great way to cook vegetables, as they are cooked right in front of you and can be prepared to your liking.

There are a few categories of vegetables that are good to include in a hot pot. Firstly, you should have a mix of leafy greens and harder root vegetables. Some options include:

• Chrysanthemum leaves
• Baby bok choy
• Napa cabbage
• Spinach
• Pea tips
• Watercress
• Choy sum
• AA Choy/Cai
• Tongho
• Daikon radish
• Potatoes
• Sweet potatoes
• Pumpkin/Kabocha squash
• Tomatoes
• Corn
• Lotus root
• Winter melon

Secondly, you'll want to include some mushrooms. Some varieties that work well include:

• Enoki
• Wood ear
• King oyster
• Shiitake
• Oyster
• Shimeji
• King mushrooms

Thirdly, you can include some starchy vegetables, such as:

• Taro root
• Potato slices
• Sweet potatoes
• Japanese yam
• Corn

Finally, don't forget the tofu! Tofu is a great source of protein and can be prepared in a variety of ways for your hot pot. Some options include:

• Fried tofu
• Tofu puffs
• Dried tofu skin/bean curd sheets
• Soybean noodles
• Medium-firm tofu
• Firm tofu
• Tofu puffs
• Pressed tofu
• Deep-fried tofu
• Egg tofu

Tofu and bean curd

Types of Tofu and Bean Curd

• Firm tofu: This type of tofu holds its shape well in a hot pot. Cut it into small 1-inch cubes and add it to your hot pot towards the end of cooking, allowing it to simmer for a few minutes.
• Extra-firm tofu: Similar to firm tofu, extra-firm tofu has an even denser texture and is ideal for hot pots as it won't fall apart.
• Silken tofu: Silken tofu is too soft and creamy for hot pots as it tends to disintegrate.
• Frozen tofu: Frozen tofu is a great option for hot pots as it has a different texture from regular tofu. Cut it into small pieces and add it to your hot pot.
• Dried bean curd sticks: Also known as bean threads, these are made from dried tofu skin. Soak them in warm water for 3-4 hours before cutting them into 2-inch pieces. They cook quickly in the hot pot, adding a nice chewy texture.
• Soy puffs: Soy puffs are another tofu product that can be added to a hot pot. You can leave them whole or cut them in half for quicker cooking.
• Tofu skins/sheets: These are thin, dried tofu skins that can be used in various ways. They are often sold in the frozen section of Asian grocery stores. You can layer or roll them, similar to how they are used in "mock duck" or Chinese vegetarian "roast duck". They can also be deep-fried to create a crispy texture.

Recipe Ideas

• Spicy Tofu Hot Pot: This recipe combines firm tofu with a vegetable broth (or chicken broth if preferred), lo-mein noodles, shiitake mushrooms, and fresh cilantro. For a spicy kick, add aromatics like garlic, chilli, and ginger.
• Fried Bean Curd Rolls: Bean curd rolls are made from tofu skin that has been dried and fried. They are perfect for hot pots as they cook quickly, adding a rich flavour without making the soup too oily.
• Asian-Inspired Mushroom Hot Pot: This hot pot features firm tofu, shiitake mushrooms, bok choy, and lo-mein noodles in a vegetable or chicken broth. Season with garlic, chilli, and ginger for an aromatic and flavourful dish.

When preparing tofu for a hot pot, remember to drain and press it beforehand to remove excess liquid. This can be done using a tofu press or by placing the tofu between cutting boards or plates for a few hours.

Noodles

Types of Noodles

• Udon noodles: Thick, chewy, and delicious, udon noodles are a popular choice for hot pot. They can be found in the frozen section of Asian grocery stores and are typically served frozen rather than vacuum-packed.
• Glass noodles/mung bean noodles: These noodles are excellent at soaking up the flavour of the broth. They are made from mung beans and are a good option for those who want a lighter, less filling option.
• Vermicelli noodles: Thin and delicate, vermicelli noodles are a good choice for a hot pot. They are made from rice and add a nice texture to the dish.
• Instant ramen: A convenient option if you have them in your pantry. Use the noodles and save the flavour packets for something else.
• Flour-based noodles: Options include knife-cut, dan dan, soba, and udon noodles. While not traditional, these noodles can add variety and texture to your hot pot.

Preparing Noodles for Hot Pot

When preparing noodles for hot pot, it is important to follow the package instructions for cooking. Here are some additional tips:

• Soak noodles in hot water: For most types of noodles, it is a good idea to soak them in hot water for 30 seconds before adding them to the hot pot. This will help remove excess starch and prevent them from sticking to the bottom of the pot.
• Cook noodles separately: Consider cooking the noodles separately from the other ingredients, especially if you are using starchy noodles that may thicken the broth too much. Cook the noodles according to the package instructions and add them to the hot pot just before serving.
• Add noodles last: To ensure that the noodles do not overcook and become mushy, add them to the hot pot towards the end of the meal. This way, they will retain their texture and soak up all the flavours of the broth.

Noodle-Based Hot Pot Recipes

If you want to make a hot pot that primarily features noodles, here are some recipes to consider:

• Hot Pot Sauce Noodles: This recipe involves mixing your own sauce using ingredients such as sesame paste, soy sauce, chilli oil, garlic, and scallions. You can also add blanched leafy greens and protein such as meat, seafood, or tofu.
• Noodle-Based Hot Pot Broth: For a more noodle-centric hot pot, you can use a noodle broth as your base. Options include a shiitake and miso broth or a clear Korean short rib soup.

Tips for a Successful Hot Pot Experience

• Provide a variety of ingredients: Offer a range of meats, seafood, vegetables, and noodles to allow your guests to customise their meal.
• Use a divided pot: If you have guests with different dietary preferences or spice tolerances, consider using a divided pot so you can offer multiple types of broth.
• Prepare dipping sauces: Hot pot is often enjoyed with dipping sauces. Provide a variety of options such as soy sauce, sesame sauce, chilli sauce, and garlic.
• Sanitise chopsticks: To prevent cross-contamination, be sure to sanitise your chopsticks by holding them in the boiling broth for a few seconds before eating.

Dipping sauces

Hot pot is a fun and interactive meal, and the dipping sauces are an integral part of the experience. Here are some ideas for delicious sauces to accompany your hot pot feast:

Light Sesame Soy

This simple sauce is a perfect pairing with hot pot. The combination of sesame oil, light soy sauce, oyster sauce, minced garlic, and chopped spring onion or scallions creates an amazing flavour. To add a crunchy texture, sprinkle some sesame seeds on top.

Chilli Oil Vinegar Dip

Chilli oil is the star of this recipe, adding a wonderful kick to the dip. Simply combine chilli oil with minced garlic, black vinegar, light soy sauce, and chopped spring onion or scallions. This dip is perfect for vegetables, meat, and more.

Creamy Dashi Garlic

A versatile sauce that goes well with a variety of dishes. It has a creamy texture and a punch of garlic flavour. All you need is peanut butter, minced garlic, and chopped coriander.

Honey Miso Dip

This dip is a perfect balance of sweet, salty, and savoury. It's easy to make and adds flavour to your favourite dishes. Simply combine chopped spring onion and coriander with honey and miso paste.

Spicy Peanut Dip

This dip is great for meat and adds a creamy texture and nutty flavour to your hot pot. The main ingredient is peanut butter, with the addition of dou ban jiang (a popular bean paste used in Sichuan cuisine) for a nice kick of heat.

Classic Spicy and Sweet Chilli

A classic sauce that pairs well with meat and vegetable dishes. Combine equal parts chilli paste and sweet chilli sauce, then add garlic and onion powder to taste. For extra heat, throw in some chilli flakes or dried chilli.

Hot and Sour Garlic

This sauce adds a punch of flavour to your hot pot. It's a simple combination of McDonald's garlic chilli sauce, black or rice vinegar, and light soy sauce.

Creamy Garlic Sesame Paste

A creamy and flavourful sauce with a hint of garlic and nuttiness from the sesame. This sauce is made with sesame paste, dashi powder, black vinegar, and minced garlic.

Taiwanese Shacha Sauce

A classic Taiwanese sauce that pairs perfectly with hot pot. It has a savoury and slightly spicy flavour. Combine minced garlic, chopped red chilli (optional), chopped green onion, Taiwanese Shacha sauce, and black vinegar.

Frequently asked questions