Ingredients
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For the soup base
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1-2 hot pot seasoning cubesor paste added according to packet instructions
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1.5 litres chicken or vegetable stockor 1.6l of our “homemade chinese hot pot soup base”
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For the Hot Pot
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200g porkbelly thickly sliced
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12 fresh or frozen wontons
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100g firm tofucut into cubes
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100g enoki mushroomstrimmed
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2 baby bok choy halved lengthwise
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100g edamame beans
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150g rice noodles
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2 spring onionsthinly sliced
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1 limecut into wedges
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chilli crisp or chilli oil for topping
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optional: lotus root slices, Chinese cabbage, fish balls, quail eggs
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salt to taste
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Dipping sauce
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1/3 cup chinese sesamepaste
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1/3 cup warm water
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1 tbsp soy
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1 garlic clove
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2 tbsp chopped fresh coriander
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1 tbsp sesame oil
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1 spring onion
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1-2 tsp rice vinegar
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1 tbsp chilli crisp
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pinch of sugar
Directions
This comforting and interactive Chinese-style hot pot starts with a flavourful, aromatic broth simmered in the Panasonic Multi-Cooker deep pot. It’s served bubbling hot with a vibrant spread of meats, tofu, noodles, and fresh vegetables ready for dipping and cooking at the table.
Ingredients
For the soup base |
|
| 1-2 hot pot seasoning cubes | |
| 1.5 litres chicken or vegetable stock | |
For the Hot Pot |
|
| 200g pork | |
| 12 fresh or frozen wontons | |
| 100g firm tofu | |
| 100g enoki mushrooms | |
| 2 baby bok choy halved lengthwise | |
| 100g edamame beans | |
| 150g rice noodles | |
| 2 spring onions | |
| 1 lime | |
| chilli crisp or chilli oil for topping | |
| optional: lotus root slices, Chinese cabbage, fish balls, quail eggs | |
| salt to taste | |
Dipping sauce |
|
| 1/3 cup chinese sesame | |
| 1/3 cup warm water | |
| 1 tbsp soy | |
| 1 garlic clove | |
| 2 tbsp chopped fresh coriander | |
| 1 tbsp sesame oil | |
| 1 spring onion | |
| 1-2 tsp rice vinegar | |
| 1 tbsp chilli crisp | |
| pinch of sugar | |
Steps
|
1
|
In a mixing bowl, add the sesame paste. Gradually whisk in the warm water, a little at a time, until the sauce becomes smooth and pourable. The consistency should be runny enough for dipping but still rich. Depending on your sesame paste you may need to add a little more or less water. |
|
2
|
Adjust the water quantity depending on your sesame paste. Stir in the soy sauce, garlic, coriander, sesame oil, spring onion, vinegar, sugar and chilli crisp. Taste, adding more vinegar or soy to find the balance your prefer- you are looking for sweet, sour and salty. |
|
3
|
Place the Deep Pot in the Panasonic Multi-Cooker. Press the Manual icon, set the temperature to 100°C, and adjust the time to 10 minutes. Add your soup base or stock and soup base cubes, and bring to a gentle simmer. |
|
4
|
Adjust seasoning to taste. Once ready, switch to Keep Warm mode to maintain a gentle simmer for serving. |
|
5
|
Place the prepared pork belly, wontons, tofu, mushrooms, bok choy, edamame, rice noodles, dipping sauce and any optional ingredients on serving platters around the hot pot. Ensure all items are within easy reach for diners. |
|
6
|
Let guests cook ingredients directly in the simmering broth. Serve with lime wedges, spring onions, and chilli crisp. |
|
7
|
Enjoying the hot pot: |
|
8
|
Eating: Once cooked, retrieve items from the broth using a slotted spoon or chopsticks. Dip them into the prepared sesame sauce and enjoy. It’s customary to eat directly from your personal bowl, savoring each bite as it’s ready. |
|
9
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Broth: As the meal progresses, the broth becomes more flavourful from the various ingredients. Towards the end, ladle some of this enriched broth into bowls to sip and conclude the meal. |
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