How to Make Asian Hot Pot at Home 2

Part one of How to Make Asian Hot Pot at Home described what equipment, place settings, and ingredients have worked for me in creating my own hot pot at home. In Part II of How to Make Asian Hot Pot at Home I will give recommendations based on what I put in my family’s hot pot, but, again, you can make modifications based on your own dietary preferences and/or restrictions, including allergies and health conditions, and kitchen set up.

1. If you will be using dried shiitake mushrooms, take a few (I usually allot two per person), rinse them, and then soak in water. After hours of soaking, they should be very plump. I start soaking them in water, in a sealable container, the evening before or the morning of the hot pot dinner, but even a few hours may do the trick.

2. Enoki Mushrooms: The enoki mushrooms I usually purchase come in a cluster that is still attached to a layer of soil. Cut off enough of a portion of the mushroom base so that you get rid of all the dirt. Then rinse the mushroom really well and separate.

Photo credit: Julesita, January 2009 – Washed Enoki Mushrooms (left side of plate) and Yellow Onions

3. Yellow onion: Peel and wash onion as usual. Then slice to size shown in the right side of the above photo.

4. Meat: I  rinse the thinly sliced meat and then roll each piece into a cylinder shape so it can be easily picked up with chopsticks.

Photo credit: Julesita, January 2009

5. Shrimp: I get peeled, uncooked shrimp from the deli. Wash as usual. And set aside for meal.

4. Garlic and Green Onion: Wash your garlic and green onions as usual. Then finely chop a couple of cloves of garlic. Set aside. Slice the several green onion stocks into little round pieces. The finely chopped garlic can be put into the base of the soup and the garlic and green onions are great additions to the dipping sauce. 

Photo credit: Julesita, January 2009 – Chopped Garlic