In this recipe, you will find out how to prepare the ingredients and make a delicious hot pot quickly using ready-made hot pot broth. The focus in this recipe is more on the preparation of meat and vegetables than actual cooking because there isn’t much to show you when it comes to cooking ingredients in a pot.
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
5 stars (1 reviews)
hot pot recipe, Japanese hot pot
- Chinese cabbage: Cut the leaves crosswise into 4cm/1½“ long pieces.
- Carrot: Halve the carrot vertically (or omit this if the root is thin), then slice into 5mm thick pieces.
- Shimeji mushrooms: Remove the bottom part of the stems that are clustering all the mushrooms together and divide into a few clusters.
- Enoki mushrooms: Trim the end of the stems that are woody. If mushrooms are stuck together at the bottom, divide it into smaller bunches.
- Green onion: Cut diagonally into 6cm / 2⅜" long pieces.
- Tofu: Quarter the block of tofu.
- Shirataki: I used knotted shirataki, but if you are using strands of shirataki, cut them into manageable pieces 10cm/4” long.
- Put the broth ingredients of your choice in a pot. If you are using condensed broth, bring it to a boil to dilute the condensed broth into water (note 6).
- Add the vegetables and meat, clustering each ingredient together.
- When the broth starts bubbling around the edge, reduce the heat to medium low to low and cook until the meat and vegetables are cooked through.