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!
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
- 1 lb ground pork
- 1 green onion/scallion (finely chopped)
- 1 Tokyo negi (use only white part, finely chopped)
- 1 Tbsp ginger (minced)
- 1 large egg yolk
- 1 Tbsp sake
- 1 Tbsp potato/corn starch
- 1 Tbsp sesame oil
- 1 tsp soy sauce
- 1½ tsp kosher salt
- Freshly ground black pepper
- 2 Tbsp Taiwanese BBQ Sauce (spicy or non-spicy Satay Sauce)
- 1 Tbsp soy sauce
- 1½ tsp sesame oil
- 1 tsp rice vinegar
- green onions/scallions (chopped)
- cilantro (chopped)
- 1-2 QT chicken stock/broth
- 2 green onions/scallions (chopped into 2" pieces)
- 5 cloves garlic (sliced)
- ½ inch ginger (sliced)
- Enoki mushrooms
- napa cabbage
- shungiku (Tong Hao/Garland Chrysanthemum)
- aburaage (deep fried tofu pouch)
- kirimochi or homemade mochi (Not Taiwanese, but my favorite item from Japanese hot pot)
- Tokyo Negi
- Maitake mushrooms
- shiitake mushrooms (discard the stem)
- Homemade Meatballs (recipe follows)
- thinly sliced beef (chuck or rib eye) (Find well-marbled beef)
- Fish ball
- dumpling (all kinds of varieties)
Combine all the ingredients and seasonings in a large bowl and mix well with hands.
Make small balls and rest them in the fridge until you are ready to cook in hot pot.
Combine all the ingredients in a small bowl.
Gather all the ingredients.
Stuffed kirimochi in Aburaage (this is not "Inari-Age" for making Inarizushi).
In a large pot, add chicken stock and add water until the pot is half full. Add chopped green onions, sliced garlic, and sliced ginger. Bring it to a boil.
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.
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 in homemade meatballs, mochi in Aburaage, and soft ingredients and cook till they are cooked through.
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.
Dip in the sauce you made above to eat.
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 in your own words and link to this post as the original source. Thank you.