Name: Homemade Hot Pot
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

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.