Sep 08 2026
Restaurants›Otus Thai Kitchen & Coffee›Small Hot Pot Recipe

Small Hot Pot Recipe

Inspired by Otus Thai Kitchen & Coffee
Time35m
Serves2

Make Small Hot Pot Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Broth

Proteins

Vegetables & Aromatics

Noodles & Rice

Dipping Sauce (optional)

Garnish

Method

Broth

  1. 1

    prepare broth

    In a medium pot or small hot pot (about 1.5–2L capacity) combine 4 cups chicken stock and 1 cup water. Add 1 tsp dashi powder, 1 tbsp light soy sauce, 1 tbsp mirin, 1 tsp sesame oil, sliced ginger, and crushed garlic. Bring to a gentle simmer over medium heat.

  2. 2

    season

    Taste the broth once simmering (after 5 minutes). Add up to 1 tsp salt total or to taste. Reduce heat to low to keep the broth at a gentle simmer while you prepare other components.

Proteins

  1. 3

    prepare proteins

    Pat the beef slices dry and arrange on a plate for quick cooking. Cut tofu into 2 cm cubes. Rinse and pat dry the shrimp. Trim enoki mushrooms, separate into small bundles.

  2. 4

    cook proteins in pot

    When broth is simmering, add tofu and enoki mushrooms first and simmer gently for 2–3 minutes. Add shrimp and simmer until just cooked through, about 2–3 minutes more. Finally, dip thin beef slices into the simmering broth one or two at a time; they will cook in 10–20 seconds — remove when just done to avoid toughness. Transfer cooked items to individual bowls or plates as you prefer.

Vegetables & Aromatics

  1. 5

    prep vegetables

    Chop napa cabbage into bite-size pieces. Separate bok choy leaves and rinse thoroughly. Slice shiitake mushrooms and julienne the carrot. Slice scallions, keeping whites and greens separate.

  2. 6

    add to pot

    Add hardy vegetables (napa cabbage, carrot, shiitake, bok choy whites) to the simmering broth first and cook 3–5 minutes until tender-crisp. Add bok choy greens and scallion whites in the last 1–2 minutes so they remain bright and slightly crisp.

Noodles & Rice

  1. 7

    prepare noodles

    If using fresh or frozen udon, add directly to the simmering broth for 1–2 minutes until heated and separated. If using dried noodles, pre-cook according to package directions, drain and add to pot at the end to warm through.

  2. 8

    serve with rice (optional)

    Warm steamed rice can be kept at the table as a side; spoon hot broth and cooked ingredients over rice if desired.

Dipping Sauce (optional)

  1. 9

    assemble dipping

    In a small bowl combine 4 tbsp ponzu, 1 tsp toasted sesame paste (or tahini), 1 tsp chili oil and squeeze of lime to taste. Stir until smooth. Allow diners to dip cooked meats/veggies into this sauce.

Garnish & Finish

  1. 10

    finish and garnish

    Ladle simmering broth and cooked ingredients into serving bowls. Sprinkle with toasted sesame seeds, fried garlic/shallot if using, chopped cilantro and scallion greens. Serve immediately while hot; maintain a gentle simmer on the pot so diners can continue cooking more items at the table.

More from Otus Thai Kitchen & Coffee