Gather around the table for a cozy, interactive dining experience with homemade hot pot, where everyone gets to cook their favourite ingredients in a bubbling pot of flavourful broth right at home! And trust me, it’s easier than you think! And, you probably have a large portion of the ingredients already at home.
What is hot pot?
Hot pot is a communal cooking style where diners cook raw ingredients like meat, seafood, vegetables, and noodles in a simmering pot of flavourful broth placed at the centre of the table. It’s popular in many Asian cultures, particularly in China, Japan, and Korea.
How do you make homemade hot pot?
To make homemade hot pot, you’ll need a pot of broth, a variety of raw ingredients, and a heating source. Set up a pot with your choice of broth (chicken, beef, vegetable, or spicy). Prepare ingredients like thinly sliced meats, seafood, vegetables, and noodles. Everyone at the table cooks their selections in the pot and enjoys dipping them in sauces. In this recipe I show you how to prepare this right at home and suggest some of what I like to put in mine.
What are the best broths for hot pot?
Popular broths for hot pot include but are by means limited to:
- Mild Broth: Chicken or vegetable stock, ideal for a lighter flavor.
- Spicy Broth: Often made with Sichuan peppercorns and chili oil for a fiery kick.
- Herbal Broth: Infused with Chinese herbs, providing a rich and aromatic flavor.
- Tom Yum Broth: A tangy and spicy Thai broth made with lemongrass and lime.
What ingredients are good for hot pot?
Honestly, there are no hard and fast rules about what ingredients are good for hot pot. However, some common ingredients for hot pot include:
- Meats: Thinly sliced beef, lamb, pork, and chicken.
- Seafood: Shrimp, scallops, fish fillets, and squid.
- Vegetables: Mushrooms, bok choy, spinach, Napa cabbage, and tofu.
- Noodles: Udon, rice noodles, and vermicelli.
- Others: Dumplings, fish balls, and tofu puffs.
What sauces go with hot pot?
My favourite is a beautiful creamy sesame sauce but some popular dipping sauces for hot pot include:
- Sesame Sauce: Rich and nutty, often mixed with soy sauce and garlic.
- Soy Sauce: A versatile base that can be combined with various ingredients like ginger and scallions.
- Ponzu Sauce: A citrus-based soy sauce for a tangy flavor.
- Chili Oil: For those who love extra heat.
How do you make a basic hot pot broth base at home?
To make a basic hot pot broth base I have basic step-by-step instructions below. However, what I like to do is blend my favourite aromatics with a neutral oil and pop this into a store-bought stock.
- Start with a stock: Use chicken, beef, mushroom or vegetable stock as your base.
- Add aromatics: Include ingredients like garlic, ginger, scallions, and onions for flavour.
- Season: Add salt, soy sauce, and optional ingredients like star anise or bay leaves.
- Simmer: Bring the broth to a boil, then reduce the heat and let it simmer for at least 30 minutes to develop the flavours.
- Strain (optional): For a clearer broth, strain out the solids before using it in your hot pot.
What ingredients can I use to make a vegetarian or vegan hot pot broth?
My recipe for a homemade hot pot broth is fully vegan and most are if you just exclude any bones or meat. For a vegetarian or vegan hot pot broth you might like to use some of the following for depth of flavour:
- Base Stock: Use vegetable stock or a combination of water and mushroom soaking liquid.
- Aromatics: Include garlic, ginger, onions, and leeks.
- Vegetables: Add carrots, celery, and dried mushrooms for depth of flavor.
- Seasonings: Use soy sauce, miso paste, seaweed (kombu), and nutritional yeast for umami.
- Herbs and Spices: Enhance with bay leaves, star anise, or fresh herbs like cilantro or parsley.
Homemade Szechuan Hot Pot Base
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Ingredients
- Hot Pot Base
1 litre Vegan Chicken Stock
2 Spring Onions
1 knob Ginger
1/2 cup Dried Chilli
1 tbsp Spicy Bean Paste
1 tbsp Stevia
1 tbsp Szechuan Peppercorns
1 Cinnamon Stick
2 Star Anise
5 Garlic Cloves
- Other Hot Pot Ingredients
Tofu
Mushrooms
Dumplings
Asian Greens
Noodles
Lotus Root
Corn Cobs
Directions
- Blend spices (szechuan peppercorns, star anise, cinnamon stick) in a high-powdered blender until powdered.
- Heat oil in the pan. Throw in dried chilli, ginger, spring onion and garlic. Fry for a couple minutes to get a nicely fragrant.
- Next, add spicy bean paste, stevia and powdered spices from earlier. Cook for a further 1-2 minutes, or until a slightly darker orange/red colours forms.
- Remove from heat and add to your blender. Blend all together until smooth.
- Pour into an ice cube tray. Set in fridge or freezer to use whenever you’d like to add this little flavour cube into your hot pot or soups. If using immediately, simply add into your stock in your pot and dip in your favourite veggies and proteins. Enjoy!
Notes
- You’ll need a flexible ice cube tray to make the cubes
