Hotpot Recipe

Make base broth

Choose one base or offer two separate pots (mild and spicy). In a large pot combine 8 cups chicken stock (or 8 cups dashi) with 3 tbs soy sauce, 1 tsp salt and 3 tbs miso (if using). Stir until miso dissolves. Add smashed garlic, sliced ginger, white parts of scallions, star anise and Sichuan peppercorns. Bring to a simmer over medium heat.

For a spicy mala pot: in a separate pot or a divided hotpot, heat 1–2 tbs chili bean paste with 1 tbs neutral oil until fragrant, then add 8 cups stock and the aromatics above. Simmer 10–15 minutes so flavors meld.

Reduce heat to low to keep both broths at a gentle simmer for serving. Taste and adjust salt, soy, or miso. Keep a small pot of extra hot water or stock to dilute if the broth reduces too much during service.

Slice and portion proteins

Freeze the beef, pork, and chicken for 20–30 minutes beforehand (not solid) so they slice paper-thin easily. Arrange thin slices on separate plates in single layers so diners can pick pieces quickly. Keep shrimp peeled and refrigerated until ready to cook. Cut tofu into 1-inch cubes and keep chilled.

Wash and trim vegetables

Rinse napa cabbage, bok choy, spinach, mushrooms and carrots. Chop napa into bite-size pieces, separate bok choy leaves, trim shiitake stems and tear large caps, and trim enoki bases. Place vegetables on platters grouped by cook time (quick leafy greens together, hardy items like carrots and cabbage together).

Prepare noodles

If using fresh or pre-cooked udon, rinse and portion into serving bowls. For glass noodles, soak in warm water for 5–10 minutes until pliable and drain. Keep rice cakes on a plate ready to drop in the broth.

Assemble condiment station

Set out small bowls for each diner. Offer sesame paste, soy sauce, rice vinegar, chopped scallions, cilantro, chili oil, crushed peanuts and lime wedges. Provide small ladles and spoons so diners can build their own dipping sauce.

Table & equipment

Place the simmering communal pot or electric hotpot on a stable table center. Provide long chopsticks or slotted spoons for cooking and separate shorter chopsticks or forks for eating. Ensure a small plate or bowl per diner for cooked food and bones.

Bring communal broth(s) to a steady simmer. Diners add items in batches by cook time: thinly sliced beef, pork and chicken — swish in simmering broth 10–30 seconds until just cooked. Shrimp — cook 1–2 minutes until opaque. Tofu and mushrooms — cook 2–5 minutes. Leafy greens — 15–45 seconds depending on thickness. Root vegetables and cabbage — 3–6 minutes. Noodles — follow package instructions (usually 1–3 minutes for udon; glass noodles soften quickly after 1–2 minutes).

Use a slotted spoon or wire skimmer to retrieve cooked items; transfer to individual bowls and dip into sauces. Keep the pot covered between batches to maintain heat, and add reserved water/stock if level drops.

Toward the end of the meal, combine leftover bits and some noodles in the broth to make a flavorful finishing soup. Taste and adjust seasoning with soy or salt and a squeeze of lime.

Keep raw meats on separate plates and do not mix them with cooked food plates to avoid cross-contamination. Use separate cooking utensils for raw and cooked items when possible. Maintain broth at a simmer (at least 175°F / 80°C) to ensure proteins cook thoroughly. Refrigerate leftover broth and cooked items within 2 hours.