#hotpotlover

Hotpot made with soy milk

豆乳鍋(とうにゅう なべ)

The season for hotpot has come!

お鍋(なべ)の 季節(きせつ)が やってきました！

My favorite ingredients are sliced pork, salmon, shiitake mushroom and deep-fried tofu.

私(わたし)の お気(き)に入(い)りの 具(ぐ)は 薄(うす)切(ぎ)りの 豚肉(ぶたにく)、鮭(さけ)、椎茸(しいたけ)、油(あぶら)揚(あ)げ、です♬

It goes well with ponzu sauce♡

It’s meatless Monday and with it now being rainy and winter in California, we decided to splurge on a hot pot bowl and make some vegetarian hot pot. It’s a highly versatile dish that you can make many different ways! The soup base is entirely up to you, but here’s how we did it and the veggies that we served alongside it.

Soup Base:

Mirepoix (chopped chinks of carrots, celery and onion)

Asian vegetarian seasoning (it was something we found in the Asian market, but if you don’t really know what to look for, just find a vegetarian bouillon)

A few splashes of Maggi Soy Sauce to taste depending on liquid amount

Konbu

Smashed whole ginger

Medjool dates

Chopped or whole crimini mushrooms

Basically all you need to do is just combine all of the above with water, bring to a boil and then ladle the soup into the hotpot bowl. The hotpot bowl will keep it night and hot for you to dump your vegetables in. 

Ideas for Veggies to Serve Alongside:

Chopped Napa cabbage (a staple in Asian hot pot)

Crown daisy leaves

Oyster mushrooms

Enoki mushrooms

White beech mushrooms

Tofu sheets (it’ll come as a dry, dehydrated tofu sheets. All you have to do is soak in a tub of water until it re-hydrates. Then you slice it up and serve)

Glass noodles (it’ll come as dry when you purchase them. Soak it in a bath of water for at least an hour. Then when you’re ready to eat, throw it into your hot pot to cook)

Dipping sauce for the veggies that come out of the hot pot soup is literally just sesame oil (or sesame chili oil), salt and pepper.

Chinese hotpot in #Paris - found a good table with authentic #火锅 ！only surprise: it’s individual pots!