A comforting and customizable hot pot recipe featuring a flavorful chicken bone broth, a variety of vegetables, tofu, and thinly sliced beef, served with two delicious dipping sauces: spicy sesame and ponzu scallion.
1. Add the chicken bone broth, 4 cloves garlic, 1/2 yellow onion (sliced in thin strips), and 3 scallions (sliced) to the hot pot and season with kosher salt to taste.
2. Place the ingredients that will be going in the hot pot (kabocha squash, enoki mushrooms, lotus root, Napa cabbage, bok choy, firm tofu, fried tofu rolls, tofu skin rolls, frozen thin shaved beef, eggs) on separate plates for easy access.
3. Make your sauces: For the Spicy Sesame Sauce, combine 1 Tbsp sesame paste, 2 Tbsp chili oil, 2 tsp soy sauce, 2 tsp white vinegar, 1 sliced scallion, and 1 minced clove garlic. For the Ponzu Scallion Sauce, combine 1/4 cup ponzu and 2 sliced scallions.
4. Turn your hot pot on high heat; once the broth starts simmering, add some of the heartier vegetables (kabocha, lotus root, Napa cabbage, bok choy) and let them cook in the broth while you start cooking and eating the other ingredients.
5. Thin sliced beef and fried tofu skin rolls only take 10-15 seconds of waving them around in the hot broth before they are done; the other kinds of tofu and enoki mushrooms just need to cook for a few minutes until they are warmed through.
6. To eat, place the cooked item on your plate to cool down for a minute (don’t eat directly out of the pot to avoid burning your mouth), then dip it in the sauce and enjoy!
