Recipe
Molecular Gastronomy Hot Pot
The Molecular Melting Pot: A Modern Twist on Hot Pot
4.8 out of 5
In the realm of molecular gastronomy, we reimagine the traditional Chinese hot pot, infusing it with innovative techniques and flavors. This avant-garde adaptation of hot pot combines science and artistry to create a unique dining experience that tantalizes the senses.
Metadata
Preparation time
45 minutes
Cooking time
20 minutes
Total time
65 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Pescatarian, Gluten-free, Dairy-free, Low-carb
Allergens
Soy, Gluten, Dairy
Not suitable for
Vegan, Paleo, Nut-free, Egg-free, Soy-free
Ingredients
While the traditional Chinese hot pot is known for its communal cooking and simplicity, our molecular gastronomy version takes it to the next level. We incorporate cutting-edge culinary techniques, such as spherification and foams, to transform the ingredients into visually stunning and texturally intriguing creations. We alse have the original recipe for Hot Pot, so you can check it out.
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500g (17.6 oz) beef broth 500g (17.6 oz) beef broth
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50g (1.8 oz) soy sauce 50g (1.8 oz) soy sauce
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30g (1 oz) mirin 30g (1 oz) mirin
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20g (0.7 oz) ginger, thinly sliced 20g (0.7 oz) ginger, thinly sliced
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20g (0.7 oz) garlic, minced 20g (0.7 oz) garlic, minced
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10g (0.4 oz) Szechuan peppercorns 10g (0.4 oz) Szechuan peppercorns
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5g (0.2 oz) agar-agar powder 5g (0.2 oz) agar-agar powder
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4g (0.1 oz) calcium lactate gluconate 4g (0.1 oz) calcium lactate gluconate
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2g (0.07 oz) sodium alginate 2g (0.07 oz) sodium alginate
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1g (0.04 oz) xanthan gum 1g (0.04 oz) xanthan gum
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500g (17.6 oz) thinly sliced beef 500g (17.6 oz) thinly sliced beef
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200g (7 oz) enoki mushrooms 200g (7 oz) enoki mushrooms
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150g (5.3 oz) baby bok choy 150g (5.3 oz) baby bok choy
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100g (3.5 oz) tofu, cubed 100g (3.5 oz) tofu, cubed
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50g (1.8 oz) glass noodles 50g (1.8 oz) glass noodles
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20g (0.7 oz) green onions, thinly sliced 20g (0.7 oz) green onions, thinly sliced
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10g (0.4 oz) cilantro leaves 10g (0.4 oz) cilantro leaves
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 12g, 4g
- Carbohydrates (total, sugars): 20g, 3g
- Protein: 40g
- Fiber: 5g
- Salt: 2g
Preparation
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1.In a saucepan, combine the beef broth, soy sauce, mirin, ginger, garlic, and Szechuan peppercorns. Bring to a simmer over medium heat and let it infuse for 15 minutes. Strain the broth and set aside.
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2.In a separate saucepan, combine the agar-agar powder and 500ml (2 cups) of water. Bring to a boil, stirring constantly until the agar-agar is fully dissolved. Remove from heat and let it cool slightly.
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3.In a bowl, mix the calcium lactate gluconate with 500ml (2 cups) of water until fully dissolved. Set aside.
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4.In another bowl, mix the sodium alginate with 500ml (2 cups) of water until fully dissolved. Set aside.
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5.Using a syringe or dropper, drop small droplets of the beef broth into the calcium lactate gluconate solution. Let them sit for 2 minutes to form gel-like spheres. Remove the spheres from the solution and rinse them with water.
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6.Carefully transfer the beef broth spheres into the sodium alginate solution. Let them sit for 3 minutes to form a thin membrane around the spheres. Remove the spheres from the solution and rinse them with water.
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7.In a blender, combine the remaining beef broth with xanthan gum. Blend until smooth and foamy.
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8.Arrange the thinly sliced beef, enoki mushrooms, baby bok choy, tofu, and glass noodles on serving plates.
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9.To serve, place the beef broth spheres, foam, and prepared ingredients in individual bowls. Instruct guests to dip the ingredients into the foam, savoring the explosion of flavors and textures.
Treat your ingredients with care...
- Beef — Choose a tender cut of beef, such as ribeye or tenderloin, for the best results.
- Enoki mushrooms — Trim the tough ends of the mushrooms before using.
- Tofu — Use firm tofu to ensure it holds its shape during cooking.
- Glass noodles — Soak the noodles in hot water until softened before adding them to the hot pot.
- Cilantro leaves — Add the cilantro just before serving to preserve its fresh flavor.
Tips & Tricks
- Experiment with different flavors by infusing the broth with herbs or spices.
- For a vegetarian version, substitute the beef broth with vegetable broth.
- Add a touch of acidity by serving the hot pot with a squeeze of lime or lemon.
- Enhance the visual appeal by garnishing with edible flowers or microgreens.
- Encourage guests to explore the textures and flavors by combining different ingredients in each bite.
Serving advice
Serve the Molecular Gastronomy Hot Pot as an interactive dining experience. Provide individual bowls for each guest to assemble their own combinations of ingredients, beef broth spheres, and foam. Instruct them to dip the ingredients into the foam and savor the burst of flavors.
Presentation advice
Present the hot pot ingredients and components in an organized and visually appealing manner. Arrange the thinly sliced beef, enoki mushrooms, baby bok choy, tofu, and glass noodles on separate plates. Place the beef broth spheres and foam in individual bowls. Garnish with thinly sliced green onions and cilantro leaves for a pop of color.
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