Warm up with these delicious hot pot recipes from Japan. All of the amounts have been calculated based on the Yukihira IH Stainless Steel Cooking Pot (2,600mL), but they also work great with other pots of course (like the Donabe Go for example)!
Udon Noodle Stew
Ingredients:
- Chicken thigh (150g)
- Prawns (4)
- Clams (8)
- Edible chrysanthemum (½ bundle)
- Green onion/scallion (½)
- Shimeji mushrooms (To taste)
- Shiitake mushrooms (4)
- Carrot (½)
- Kamaboko (4 slices)
- Udon noodles (For 3 people)
Soup ingredients:
- Broth (1,200mL)
- Shirodashi (3 Tbsp.)
Instructions:
- Cut the chicken into bite-sized pieces, and clean the prawns.
Put the clams in a bowl with salt water to clean out the sand. - Cut the edible chrysanthemum in half, and cut the spring onion diagonally into long, oblong slices.
Divide the Shimeji mushrooms into smaller portions.
Cut the Shiitake mushrooms into small slices.
Cut the carrot into slices. (Or flower shapes!) - Heat the broth in the Yukihira Cooking Pot, and season it with the shirodashi as necessary.
Add the chicken, prawns and clams. Once these are properly cooked, add the other ingredients in the order listed, with the noodles added last.
Tips:
- The meat and seafood will add its own taste to the broth, so store-bought broth will do fine, but you can also make your own delicious broth, just as you like it! Take a look at the Japanese Dashi Pot to easily make Japanese-style broths at home.
- Add in slices of sudachi lime for an even more fragrant dish.
Yellowtail Stew
Ingredients:
- Yellowtail, also known as Japanese amberjack (Thin slices for sashimi, 400g)
- Green onion/scallion (1 ½)
- Mizuna (To taste)
- Yuzu/lime (To taste)
- Ponzu sauce (To taste)
Soup ingredients:
- Broth (500mL)
- Grated daikon (500g)
Instructions:
- Cut the scallion into 3cm long pieces, then take out the green core and cut it into thin strips.
Cut the mizuna into bite-sized pieces.
Cut the yuzu into small, thin slices. - Put the broth, grated daikon and yuzu in the pot. Heat it up, and once it starts to boil, briefly dip the slices of yellowtail in the broth before eating them. You can also take out some broth into a separate bowl and add ponzu sauce to your liking.
- After you finish eating the yellowtail, add the other vegetables and briefly boil them. The taste of the yellowtail will be in the broth, and be added to the vegetables.
Tips:
- Once you've finished the fish and vegetables, you can add noodles (we recommend kishimen noodles or thin udon noodles) for a delicious extra noodle soup.
- The grated daikon gives the dish a light taste, so instead of yellowtail, you can also use pork. Make sure to properly cook the meat in that case.
Stamina Stew
Ingredients:
- Thinly sliced boneless pork rib (200g)
- Cabbage (¼)
- Garlic chives (1 bundle)
- Bean sprouts (1 bag)
- Sesame oil (1 Tbsp.)
- White roasted sesame seeds (To taste)
- Pepper (To taste)
Soup ingredients:
- Chicken soup broth (900mL)
- Oyster sauce (1 ½ Tbsp.)
- Soy sauce (1 ½ tsp.)
- Sugar (1 ½ tsp.)
- Red peppers (3)
- Thinly sliced garlic (4 slices)
Instructions:
- Cut the meat and cabbage into bite-sized sizes.
Cut the chives into 3cm long pieces. - Heat the sesame oil in the pot, and stir-fry the meat in it. Once it has changed colour, add the soup ingredients and heat them up.
- Once the soup is boiling, add the cabbage, bean sprouts and chives, in that order.
- Add sesame seeds and pepper to taste.
Tips:
- Try adding onion, carrot or mushrooms as well!
- Add shredded red pepper on top for a beautifully coloured dish.
- Once you've finished eating the main ingredients, you can add either ramen or udon noodles for a delicious extra noodle soup.
- You can also add rice, for a Korean gukbap-inspired dish.
Tomato and Cheese Fondue
Ingredients:
- Prawns (4)
- Octopus (To taste)
- Broccoli (8 small pieces)
- Cauliflower (8 small pieces)
- Cherry tomatoes (8)
- Mushrooms (8)
- Brussels sprouts (8)
Soup ingredients:
- Tomato juice (300mL)
- Water (400mL)
- Thinly sliced garlic (3 slices)
- Boullion powder (⅔ tsp.)
Fondue sauce ingredients:
- Grated cheese (150g, for use on pizza)
- White wine (1 Tbsp.)
- Thinly sliced garlic (3 slices)
Instructions:
- Clean the prawns (leaving the tail).
Cut the octopus to bite-sized pieces. - Shortly boil the broccoli, cauliflower and sprouts, so that they are still al dente.
- Add the soup ingredients to the cooking pot.
- Add the fondue sauce ingredients to a small ceramic bowl, and place it in the middle of the cooking pot, and heat it up. (Make sure to stir properly halfway through.)
- Add the prawns, octopus and vegetables to the soup. Once they've been properly boiled, dip them in the fondue sauce, and enjoy!
Tips:
- Alternatively, try adding wiener sausages, carrots or squid!
- Once you've finished eating the main ingredients, you can add the remaining fondue sauce to the soup, along with cooked rice, for a delicious risotto-style dish.
Cilantro Thai-Style Hot Pot
Ingredients:
- Chicken tsukune meatballs
- Minced chicken meat (300g)
- Finely chopped scallion/green onion (3 Tbsp.)
- Finely chopped ginger (1 ½ tsp.)
- Salt & pepper (To taste)
- Egg yolk (1)
- Shrimp (8)
- Squid (1)
- Shrimp/squid dumplings (8)
- Glass noodles (80g)
- Shimeji mushrooms (To taste)
- Cilantro (To taste)
Soup ingredients:
- Chicken broth (1,200mL)
Sauce ingredients:
- Grated garlic (1 tsp.)
- Fish sauce (1 Tbsp.)
- Sugar (1 tbs.)
- Lemon juice (2 tbs.)
Instructions:
- Put the chicken tsukune meatball ingredients into a bowl. Mix them together well, and divide into bite-sized pieces.
- Remove the skin from the squid and cut into rings. Prepare the glass noodles and then cut them into bite-sized length.
- Heat the soup ingredients in the cooking pot and add the meatballs. Once these are properly cooked, add the other ingredients, and boil until done.
- Serve the soup in smaller bowls, adding cilantro and sauce to taste.
Tips:
- Sweet chilli sauce also works really well with this dish!
- Once you've finished eating the main ingredients, add ramen noodles for a delicious noodle soup.
- If you're not a fan of cilantro, you can replace it with thinly cut green spring onion shoots.
