De Hot Pot at 1127 Washington Avenue in Brooklyn is a beloved neighborhood spot known for its rich, warming broths and generous platters of fresh ingredients. This recipe recreates that communal hot pot experience at home: a simmering pot of savory broth surrounded by thinly sliced meats, vegetables, noodles, and dipping sauces. It’s perfect for a cozy dinner party or a weeknight meal that feels special, and it’s endlessly customizable to suit your tastes.
Ingredients
- For the broth: 8 cups (1.9 L) low-sodium chicken or vegetable broth
- For the broth: 4 cups (950 ml) water
- For the broth: 4 slices fresh ginger (about 1/4 inch thick)
- For the broth: 4 cloves garlic, smashed
- For the broth: 2 scallions, cut into 2-inch pieces
- For the broth: 2 tablespoons (30 ml) soy sauce
- For the broth: 1 tablespoon (15 ml) Chinese rice wine (Shaoxing) or dry sherry
- For the broth: 1 teaspoon (5 g) sugar
- For the broth: 1 star anise (optional)
- For the dippers: 1 lb (450 g) beef sirloin, very thinly sliced (ask your butcher or freeze for 30 min before slicing)
- For the dippers: 1 lb (450 g) chicken breast, very thinly sliced
- For the dippers: 8 oz (225 g) firm tofu, cut into 1-inch cubes
- For the dippers: 8 oz (225 g) shiitake mushrooms, stemmed and sliced
- For the dippers: 4 baby bok choy, halved lengthwise
- For the dippers: 1 large carrot, peeled and sliced into thin ribbons
- For the dippers: 8 oz (225 g) udon noodles (fresh or dried, cooked according to package directions)
- For the dipping sauces: 1/2 cup (120 ml) soy sauce
- For the dipping sauces: 2 tablespoons (30 ml) rice vinegar
- For the dipping sauces: 1 tablespoon (15 ml) sesame oil
- For the dipping sauces: 1 teaspoon (5 g) chili crisp or sriracha (adjust to taste)
- For the dipping sauces: 2 cloves garlic, minced
- For the dipping sauces: 2 tablespoons (30 g) toasted sesame seeds
Instructions
- Make the broth: In a large pot (at least 6 quarts), combine the broth, water, ginger, garlic, scallions, soy sauce, rice wine, sugar, and star anise (if using). Bring to a boil over high heat, then reduce to a simmer. Cover and let simmer for 20 minutes to allow the flavors to meld.
- Strain the broth: After simmering, strain the broth through a fine-mesh sieve to remove the aromatics. Return the clear broth to the pot and keep it hot over low heat. Season with additional soy sauce or salt if needed.
- Prepare the dippers: While the broth simmers, arrange all the dippers (beef, chicken, tofu, mushrooms, bok choy, carrot, and cooked noodles) on large platters. Keep the raw meat separate from the vegetables to avoid cross-contamination.
- Make the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili crisp, garlic, and sesame seeds. Divide among small individual bowls.
- Cook at the table: Set up a portable electric burner or butane stove in the center of the table. Place the pot of hot broth on the burner and bring it to a gentle boil. Each person uses chopsticks or a slotted spoon to cook their chosen ingredients in the broth. Thinly sliced beef and chicken need only 30–60 seconds; tofu and mushrooms take 2–3 minutes; bok choy and carrot ribbons take 2–4 minutes; noodles are already cooked and just need to warm through.
- Check doneness: For the chicken, ensure it reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. Beef sirloin can be cooked to your preference, but for safety, cook until no longer pink (145°F / 63°C for medium-rare, with a 3-minute rest, or 160°F / 71°C for well-done).
- Enjoy: As each ingredient cooks, transfer it to your bowl, dip it in the sauce, and enjoy. Add more broth or water to the pot as it reduces, and continue cooking in batches.
Tips
- Thin slices are key: For the best texture, slice the meat as thinly as possible. Partially freezing the meat for 30 minutes makes it much easier to slice thinly and evenly.
- Make it vegetarian: Use vegetable broth and skip the meat; add extra tofu, mushrooms, and more vegetables like napa cabbage or snow peas. The cooking times for vegetables are similar.
- Don’t overcrowd the pot: Cook in small batches to keep the broth at a rolling boil. Adding too much at once drops the temperature and makes everything cook unevenly.
- Use a splatter guard: Hot pot can splatter, especially when adding raw meat. A splatter guard over the pot helps keep the table clean and prevents burns.
Serving Suggestions
Serve the hot pot with steamed rice on the side to help soak up the flavorful broth. Offer extra bowls of dipping sauce, and keep a pitcher of water or iced tea nearby to cool down spicy bites. For a complete spread, add a plate of fresh herbs like cilantro and Thai basil, and lime wedges to squeeze into the broth.
Variations
- Spicy Mala Broth: Add 2 tablespoons (30 g) of Sichuan peppercorns and 1 tablespoon (15 g) of dried chili flakes to the broth while simmering. Strain as directed for a numbing, spicy kick.
- Seafood Hot Pot: Replace the chicken with shrimp, scallops, and fish fillets. Cook seafood just until opaque and cooked through—about 2–3 minutes. If using raw fish, ensure it’s sushi-grade and frozen per FDA guidance if serving raw, but here it will be cooked.
- Tomato Base: Add 2 cups (480 ml) of crushed tomatoes and 1 tablespoon (15 g) of tomato paste to the broth for a tangy, slightly sweet version.
Storage and Reheating
Store any leftover cooked ingredients and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth in a pot over medium heat until bubbling. Reheat cooked meats and vegetables in the broth just until hot. Leftovers should be reheated to an internal temperature of 165°F (74°C) before eating. Discard any raw ingredients that have been sitting at room temperature for more than 2 hours.
Frequently Asked Questions
What if I can’t find thinly sliced meat? Ask your butcher to slice it for you, or freeze the meat for 30 minutes and slice it yourself with a sharp knife. Alternatively, you can use a mandoline for vegetables, but for meat, a sharp chef’s knife works best.
Can I use a regular pot on the stove? Yes, you can cook the hot pot entirely on the stove, but the communal experience is part of the fun. If you don’t have a portable burner, you can cook in batches and transfer to a serving bowl, but it won’t stay bubbling.
How do I know when the chicken is fully cooked? Use a food thermometer to check that the thickest piece has reached 165°F (74°C). Since slices are thin, this usually happens in under a minute, but always verify.
Can I make the broth ahead of time? Absolutely. Prepare the broth up to 2 days in advance, let it cool, and refrigerate in a covered container. Reheat gently on the stove before serving.
What can I use instead of udon noodles? Ramen noodles, soba noodles, or even rice vermicelli work well. Cook them according to package directions and add them to the pot just to warm through.
Is it safe to cook raw meat in the broth at the table? Yes, as long as the broth is kept at a rolling boil (212°F / 100°C). The thin slices cook quickly and thoroughly. Always ensure the broth is bubbling before adding raw ingredients.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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