Easy Japanese Recipes

Taiwanese Hot Pot and Homemade Meatballs

Taiwanese Hot Pot and Homemade Meatballs | JustOneCookbook.com

My kids love eating Shabu Shabu (Japanese hot pot) and Taiwanese hot pot.  Japanese hot pot, we call “nabe,” typically has a basic soup base using kombu or dashi.  On the other hand, Chinese hot pot is more creative, ranging from super spicy hot pot to just simple chicken broth.

We love hot pot because it not only tastes good, but it is also extremely simple to serve for a large party.  Everyone cooks their food in a big shared pot.  Today I will share our Taiwanese hot pot and meatball recipe that I make occasionally for hot pot, just to provide a variety of cooking ingredients besides the typical frozen options (dumplings, fish/shrimp ball, fish cake, etc).  I hope you enjoy this recipe as much as our family does!

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Homemade Meatballs

Homemade Meatballs
 
Prep time
Total time
 
Author:
Serves: 17-18 meatballs
Ingredients
  • 1 lb ground pork
  • 1 green onion, finely chopped
  • 1 negi or Tokyo negi, use white part, finely chopped
  • 1 Tbsp. minced ginger
  • 1 egg yolk
Seasonings
  • 1 Tbsp. sake
  • 1 Tbsp. corn starch
  • 1 Tbsp. sesame oil
  • 1 tsp. soy sauce
  • 1½ tsp. sea salt
  • Freshly ground black pepper
Instructions
  1. Combine all the ingredients and seasonings in a large bowl and mix well with hands.
  2. Make small balls and rest them in the fridge until you are ready to cook in hot pot.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Dipping Sauce for Hot Pot
 
Prep time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 Tbsp. Taiwanese BBQ Sauce (spicy or non-spicy Satay Sauce)
  • 1 Tbsp. soy sauce
  • 1½ tsp. sesame oil
  • 1 tsp. rice vinegar
  • Chopped green onions
  • Chopped cilantro
Instructions
  1. Combine all the ingredients in a small bowl.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Taiwanese Hot Pot and Homemade Meatballs
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1-2 QT chicken broth (I use an organic one from Trader Joe’s)
  • Water
  • 2 green onions, chopped into 2 inch pieces
  • 5 garlic cloves sliced
  • ½ inch ginger, sliced
Hot pot ingredients
  • Enoki mushroom, napa cabbage, Tong Hao (Garland Chrysanthemum or Shungiku in Japanese), deep fried tofu, carrots
  • Corns, Mochi in aburaage (Not Taiwanese, but my favorite item from Japanese hot pot), Tokyo Negi, Maitake mushrooms, shiitake mushrooms and mushrooms (discard the shiitake mushroom stipe (stem)).
  • This is how you prepare mochi stuffed in Aburaage (this is NOT "Inari-Age" for making Inarizushi).
  • Thinly sliced fatty beef for Shabu Shabu (Find a package with well marbled beef)
  • Shrimp
  • Fish ball & dumpling variety
Instructions
  1. In a large pot, add chicken broth and add water until the pot is half full. Add 2 green onions (chopped), 5 garlic cloves (sliced), and half inch ginger (sliced). Bring it to a boil.
  2. First, add some of hard vegetables such as corns, Tokyo Negi, white part of napa cabbage (near the root), Tong Hao stem, Shiitake Mushrooms, Enoki, frozen dumplings, etc. Cook covered.
  3. When the soup boils again, reduce heat but simmer. Most of ingredients you put in earlier are not ready yet. Keep cooking until they are fully cooked (10-12 minutes). Meanwhile, add homemade meatballs, mochi in Aburaage, and (soft) ingredients in it and cook.
  4. When you cook sliced beef, hold a piece on the end of chopsticks and dip it in the boiling broth. Gently shake the beef inside the broth for 15-20 seconds. The beef is now ready to consume. Try not to leave inside the broth for too long because it’ll harden and won’t taste as good.
  5. Dip in the sauce you made above to eat.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

 

Leave a Comment


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  • James Chanbonpin April 1, 2014, 9:11 pm

    Nami, I am starting a Shabu (Chinese style) restaurant and I wanted to say thank you for all the great information. You saved me so much time. =)

    Reply
    • Nami April 2, 2014, 9:56 pm

      Hi James! Aww glad to hear it. Good luck with your shabu restaurant business! :)

      Reply