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Entrees
Japanese
4 servings
15 minutes
2 hours
1 Melissa's Hot Pot Essentials Kit
6 cups dashi stock
2 to 3 tablespoons soy sauce
1 to 2 tablespoons mirin
1 free-range chicken, - or 4 chicken legs/6 chicken thighs
5 slices ginger
5 dried shiitake mushroom - rehydrated beforehand
3 stalks scallions - cut into sections
1 pinch ground white pepper
Salt - to taste
Thinly sliced beef or pork (shabu shabu style)
Head-on Shrimp
Ponzu sauce
Sesame sauce
Sliced scallions, chili flakes, or sesame seeds
To prepare the Hot Pot Broth Put chicken into a stock pot. Fill with water enough to cover the chicken. Bring it to a full boil. Use a spoon to skim off the froth appearing on the surface.
Add ginger slices and leave to simmer over the lowest heat for 1½ – 2 hours.
Remove the chicken. Pour the stock into the pot you use for hot pot. Top up with hot water if necessary.
Add scallions, shiitake mushroom. Season with salt and white pepper. Bring it back to a full boil and start your hot pot meal.
Rinse the Napa, mushrooms, baby corn, snow pea, Thai chiles and leek. Cut the Napa, baby corn in half lengthwise and slice the leek into 1-inch pieces. The Thai chiles can be sliced or chopped to desired size. Trim the stem end on the snow peas for improved mouth feel.
Heat the Hot Pot broth in a wide pot or donabe. Arrange the Hot Pot Essentials kit ingredients — tofu, mushrooms, napa cabbage, Thai chiles, snow peas, baby corn and leek — along with any serving options on a platter.
Bring the broth to a gentle simmer on the dining table. Cook vegetables, tofu, and meat in the broth, swishing the meat gently in the hot stock for a few seconds until cooked. Simmer vegetables and tofu until tender.
Serve with ponzu or sesame sauce for dipping.
When most of the vegetables and meat are gone, add udon noodles to the pot and let them soak up the remaining broth for a satisfying finish.
You may use an instant hot pot mix or pressure cooker instead. Reduce the time accordingly.
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