Homemade Hot Pot

Name: Homemade Hot Pot with Sukiyaki and Szechuan Broth
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 8 cups water, divided; 2 cups sukiyaki broth base; 1 packet Szechuan hot pot base; 1 piece kombu (dried kelp); 1 bunch scallions, chopped; 4 cloves garlic, sliced; 1 head napa cabbage, chopped; 1 head green cabbage, chopped; 1 large carrot, chopped; 1 head broccoli, cut into florets; 1 package enoki mushrooms; 1 lb taro, peeled and cubed; 1 block soft tofu, cubed; 6 fish cakes; 1 lb thinly sliced beef (wagyu chuck roll); 2 cups uncooked white rice; 2 tbsp shacha sauce (Chinese BBQ sauce); 2 tbsp soy sauce, for dipping sauce; 1 tbsp rice vinegar, for dipping sauce; 1 tsp sesame oil, for dipping sauce

Homemade hot pot with dual broths—a sweet and savory sukiyaki paired with fiery Szechuan—lets you cook thin beef, tofu, and vegetables tableside. The standout feature is the customizable two-broth setup that lets diners choose their heat and flavor intensity.

🌍Asian 🏷️Hot pot 🏷️Shabu shabu 🏷️Sukiyaki 🏷️Szechuan Chinese

🏷️

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TikTok

Total

55 min

Servings

4

Difficulty

Easy

Est. Cost

$35–$58

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

8 cups water, divided
2 cups sukiyaki broth base
1 packet Szechuan hot pot base
1 piece kombu (dried kelp)
1 bunch scallions, chopped
4 cloves garlic, sliced
1 head napa cabbage, chopped
1 head green cabbage, chopped
1 large carrot, chopped
1 head broccoli, cut into florets
1 package enoki mushrooms
1 lb taro, peeled and cubed
1 block soft tofu, cubed
6 fish cakes
1 lb thinly sliced beef (wagyu chuck roll)
2 cups uncooked white rice
2 tbsp shacha sauce (Chinese BBQ sauce)
2 tbsp soy sauce, for dipping sauce
1 tbsp rice vinegar, for dipping sauce
1 tsp sesame oil, for dipping sauce

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Instructions

1
Pour water into a divided electric hot pot. On one side, add the sukiyaki broth base. On the other side, add the Szechuan hot pot base and a piece of kombu.
2
To the Szechuan broth, add chopped scallions and sliced garlic.
3
While the broths come to a boil, prepare all your vegetables and proteins: chop the napa cabbage, green cabbage, carrot, broccoli, taro, and tofu. Trim the enoki mushrooms. Arrange everything on a platter for easy access.
4
Cook the white rice in a rice cooker or according to package directions.
5
Prepare the dipping sauce by combining shacha sauce with soy sauce, rice vinegar, and sesame oil in a small bowl. You can also add more chopped scallions or minced garlic if desired.
6
Once the broths are boiling, add the harder vegetables first, such as cabbage and carrots, as they take longer to cook. Cover and let them simmer.
7
Add the remaining vegetables, tofu, and fish cakes to the pot to cook.
8
To cook the beef, use chopsticks to dip a few slices into the boiling broth for just a few seconds until it reaches your desired doneness.
9
Dip the cooked meat and vegetables into your prepared sauce and enjoy with the steamed white rice.

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Tips & Notes

Pro tips

Slice beef and tofu when partially frozen (1-2 hours in freezer) for cleaner, thinner cuts that cook evenly in seconds.
Bring both broths to a gentle simmer before guests arrive—hot broth cooks ingredients faster and keeps the table experience smooth.
Arrange all vegetables and proteins on a large platter before seating diners; mise en place prevents scrambling and keeps the meal social.
Skim foam and impurities from the broth surface after 10-15 minutes to keep both broths clear and flavorful throughout the meal.

Substitutions

Sukiyaki broth base → homemade broth (6 cups dashi + 1 cup soy sauce + 1/2 cup mirin + 2 tbsp sugar)
Szechuan hot pot base → homemade (2 tbsp Szechuan peppercorns, 2 dried chilies, 1 tbsp chili oil, 4 cups broth)
Kombu → bonito flakes or skip for lighter broth
Napa cabbage → bok choy or Chinese broccoli

Storage & make-ahead

Store both broths separately in airtight containers up to 3 days refrigerated. Reheat gently on stovetop or in a hot pot cooker; do not boil vigorously to preserve broth flavor.

Equipment

hot pot cooker (traditional two-chambered or single-pot) · portable burner or tabletop heating element · slotted spoon or skimmer for retrieving cooked items

Common Questions

What's the difference between sukiyaki and Szechuan broth?

Sukiyaki broth is sweet and savory with umami depth, while Szechuan broth is spicy and numbing from Szechuan peppercorns. Diners can choose or blend both.

How thin should I slice the beef for hot pot?

Slice beef 1/8-inch thick or thinner—partially freezing the meat for 1-2 hours makes it easier to cut. Thin slices cook in seconds when submerged in hot broth.

Can I prepare ingredients ahead of time?

Yes. Chop vegetables, slice proteins, and prepare both broths up to 4 hours ahead. Keep raw items refrigerated in separate containers and assemble at the table just before serving.

What protein pairs best with hot pot besides beef?

Tofu, thinly sliced pork, shrimp, chicken breast, and fish cake all work well. Vary cook times—shrimp and fish take 2-3 minutes, beef and tofu 30-60 seconds.

Do I need a special hot pot vessel?

A traditional two-chambered hot pot cooker is ideal but not required. You can use two separate pots or a large divided skillet set over a portable burner at the table.