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Asian Hotpot Secrets

Asia's Best Kept Hotpot Recipes

BY - Zoe Moore

Copyright 2022 by Zoe Moore

Copyright Notes

Ive spent a lifetime in the kitchen, and all the knowledge Ive accumulated from that hasnt come without its fair share of burns and disasters. Fortunately, Im a lot wiser from it all and am now in a place where I can share my knowledge and skills with you. However, that doesnt mean anyone can use my content for any purpose they please. This book has been copyrighted as a way to protect my story, knowledge, and recipes, so I can continue sharing them with others into the future.

Do not make any print or electronic reproductions, sell, re-publish, or distribute this book in parts or as a whole unless you have express written consent from me or my team.

This is a condensed version of the copyright license, but its everything you need to know in a nutshell. Please help protect my lifes work and all the burns and melted spatulas I have accumulated in order to publish this book.

Gift for Buying My Book!

I wasnt always a trained chef. Before I went to culinary school, my skills in the kitchen were pretty unreliable, and my Sweet 16 birthday cake was the epitome of my amateur baking career at my uncles bakery. Since I insisted on baking it without any help, you can imagine what it turned out like I eye-balled all the measurements, made up amounts for things like baking powder and salt, and even decided to throw more butter in just because I thought it would make it better. Unfortunately, my unlimited passion wasnt very fruitful in the end. It was delicious, though, in its way.

Regardless of the kind of home cook you are, Im sure the free ebooks I will send out will excite you equally! Theyre full of recipes that have been developed and tested by pro cooks so that you never end up with less than perfect versions of delicious treats like my birthday cake. All you need to do is subscribe to my mailing list to get the ebooks sent to you right away, and you can start cooking. Good luck!

https://zoebooks.gr8.com

Table of Contents

Introduction

To our surprise, hotpot isn't all that typical in Asian restaurants, mostly because the appliances needed to serve it at tables in restaurants can be expensive and hard to maintain. Fortunately, your kitchen isn't an establishment (yet,) so we're going to help you set up an easy version to make your favorite hotpots at home! You'll be set and ready to start cooking within less than an hour, we promise! No expensive investment is needed since we've made sure to use things that most kitchens have.

Aside from that and the ingredients, time is your best friend when it comes to making hotpots. While it's quick to consume and cook, you have to set aside some time to prepare all of the ingredients you'll be adding. It might seem like a lot of work at first, but once you sit down, you'll appreciate only being able to lower your favorite ingredients into the hot soup. You can take a chance and try chopping up the vegetables and protein as you boil the soup, but we're just giving you a heads up.

Although hotpots are a traditional Asian dish, different countries have several versions. Offering varieties with different ingredients like seafood or poultry, vegetables, and even spice levels. While we've done our research and made sure to include only the very best recipes in this book, it's now your job to get cooking and find your favorite one. Will it be the mild or spicy ones? The Japanese, Thai, or Taiwanese one? We're excited for you to get cooking, so we've gotten a head start on the prepping and are just waiting for you to give us the green light on the first hot pot for today. We promise it's delicious!

Japanese Hotpot

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(1) Yosenabe Hotpot

This hotpot is a combination of some of the famous Japanese hotpots. "Yose" comes from the word yoseru, which means gathering or collecting, while "nabe" is the Japanese word for pot. This hotpot is full of chicken, seafood, and vegetables, different from other hotspots. The soup base for this hotpot differs from the region where you are at; here is a simple way of making this hotpot. We hope you enjoy it!

Yield: 2 4

Total Prep Time: 40 Minutes

Equipment:

• Large cooking pot
• Fine mesh
• Bamboo sushi mat
• Electric hot pot

List of Ingredients:

• cup of white meat fish (bite-size pieces)
• 4 pieces of medium-sized shrimps (peeled and deveined)
• kg. of mussels (cleaned and shell removed)
• cup of chicken thighs (bite-size pieces)
• kg. of Chinese cabbage (regular cabbage)
• kg. of spinach
• 2 pieces of carrots (sliced diagonally)
• cup of spring onions (sliced diagonally)
• 6 pieces of shiitake mushrooms
• 3 pieces of tofu (cut into small squares)
• 4 ounces of shirataki noodles (glass noodles)
• 3 cups of dashi (chicken stock or mushroom soaking liquid)
• 2 tbsp. of soy sauce
• 2 tbsp. of sake (rice wine)
• 1 tbsp. of mirin

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How to Cook:

The first step in making this hotpot is to make the cabbage rolls. Put the Chinese cabbage into a cooking pot, add some water and let it boil for 8 10 minutes.

When the cabbage is already tender, drain it and put it into a fine mesh to completely strain the water in it.

Using the same pot, blanch the spinach in it for a full minute and then drain it again. Run some cold water in it to cool it down faster.

Place one leaf of cabbage on top of another - horizontally into a bamboo sushi mat (If you can't find a sushi mat, you can also use baking sheets the size of a cutting board)

Do these three more times until it covers the whole sushi mat. Then put the half-boiled spinach, starting from your end of the mat. Don't forget to put it horizontally, ok?

Pick the end of the mat and gently roll the cabbage; if it helps, you can also secure the cabbage by putting your fingers while gently rolling it to form like a log.

Gently remove the mat and lightly squeeze it to remove excess water.

Make another one by repeating the process above.

Make a cross pattern into the mushroom, put it into a plate, and set it aside.

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