Japanese-style Hot Pot

Ingredients

The Japanese-style hot pot differs from its Chinese counterpart in terms of ingredients and flavors. While both dishes involve cooking various ingredients in a communal pot, the Japanese version often features lighter broths, delicate seafood, and a focus on umami flavors. We alse have the original recipe for Hot Pot, so you can check it out.

• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sake 1 tablespoon sake
• 1 tablespoon miso paste 1 tablespoon miso paste
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225g) thinly sliced beef or pork 8 ounces (225g) thinly sliced beef or pork
• 8 ounces (225g) firm tofu, cut into cubes 8 ounces (225g) firm tofu, cut into cubes
• 4 shiitake mushrooms, sliced 4 shiitake mushrooms, sliced
• 1 cup napa cabbage, chopped 1 cup napa cabbage, chopped
• 1 cup spinach leaves 1 cup spinach leaves
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 4 green onions, sliced 4 green onions, sliced
• 1 cup enoki mushrooms 1 cup enoki mushrooms
• 1 cup udon noodles 1 cup udon noodles
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): Approximately 300 kcal / 1255 KJ per serving
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the dashi stock, soy sauce, mirin, sake, miso paste, grated ginger, and minced garlic. Bring to a simmer over medium heat.
2. 2.
   Arrange the thinly sliced beef or pork, tofu, shiitake mushrooms, napa cabbage, spinach leaves, carrot, green onions, enoki mushrooms, and udon noodles on separate plates.
3. 3.
   Place the pot of simmering broth in the center of the dining table and provide each guest with a small bowl for dipping sauce.
4. 4.
   To cook, dip the ingredients into the simmering broth until cooked to your liking. Use chopsticks or a slotted spoon to retrieve the cooked ingredients.
5. 5.
   Serve the cooked ingredients with a dipping sauce made by combining soy sauce, grated ginger, and sesame oil. Season with salt and pepper to taste.

Treat your ingredients with care...

• Beef or pork — For a more tender result, slice the meat thinly against the grain.
• Tofu — Use firm tofu to prevent it from breaking apart during cooking.
• Udon noodles — Cook the noodles separately according to package instructions and add them to the hot pot just before serving to prevent them from becoming too soft.

Tips & Tricks

• To enhance the umami flavor, consider adding dried shiitake mushrooms to the broth while simmering.
• Experiment with different dipping sauces by adding ingredients like sesame seeds, chili oil, or ponzu sauce.
• Don't overcook the delicate ingredients like seafood and vegetables to maintain their texture and flavor.
• Use a hot pot with a divider if you have vegetarian or vegan guests to separate the meat-based broth from the vegetable-based broth.
• Leftover hot pot broth can be used as a flavorful base for soups or stews.

Serving advice

Serve the Japanese-style hot pot with individual bowls for each guest to enjoy the cooked ingredients and dipping sauce. Encourage guests to try different combinations of ingredients and flavors.

Presentation advice

Present the hot pot by placing the simmering pot in the center of the table, surrounded by the arranged plates of raw ingredients. This communal dining experience adds to the enjoyment of the meal.