Le Hot Pot: A Cozy Chinese-Style Tabletop Meal

Le hot pot is a Chinese-style communal meal in which diners cook thinly sliced meat, seafood, tofu, and vegetables in a gently simmering pot of broth at the table. This approachable version uses a savory mushroom-and-ginger broth, with dipping sauce and a choice of add-ins; regional and family versions vary widely.

Ingredients

8 cups (1.9 L) low-sodium chicken broth, or vegetable broth
4 cups (950 ml) water
1 ounce (28 g) dried shiitake mushrooms
1 tablespoon (15 ml) neutral oil
1 medium yellow onion, about 6 ounces (170 g), thinly sliced
2-inch (5 cm) piece fresh ginger, about 1 ounce (28 g), sliced
4 garlic cloves, lightly crushed
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 g) kosher salt, plus more to taste
12 ounces (340 g) beef sirloin, sliced paper-thin against the grain
8 ounces (225 g) peeled raw shrimp, tails removed
8 ounces (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
6 ounces (170 g) napa cabbage, cut into bite-size pieces
8 ounces (225 g) baby bok choy, halved lengthwise
4 ounces (115 g) enoki or button mushrooms, trimmed and separated
6 ounces (170 g) fresh or frozen udon noodles, prepared according to package directions
For a simple dipping sauce: ¼ cup (60 ml) soy sauce, 2 tablespoons (30 ml) rice vinegar, 1 teaspoon (5 ml) toasted sesame oil, and 1 teaspoon (5 g) chili crisp or chili oil, optional
For garnish: 2 scallions, about 1 ounce (28 g), thinly sliced

Instructions

Put the dried shiitake mushrooms in a heatproof bowl and cover with 1 cup (240 ml) hot water. Soak for 20 minutes. Lift out the mushrooms, reserving the soaking liquid; slice the mushrooms and discard any tough stems. Strain the liquid through a fine sieve to catch grit.
Meanwhile, arrange the beef, shrimp, tofu, cabbage, bok choy, fresh mushrooms, and cooked udon separately on serving plates. Keep raw beef and shrimp on separate plates and chilled until the broth is ready. If your beef is not already thinly sliced, partially freeze it for about 20 minutes to make slicing easier; this optional wait is not included in the listed prep time.
Heat the oil in a large pot over medium heat. Add the onion and cook for 4 minutes, stirring occasionally, until softened. Add the ginger and garlic and cook for 1 minute, just until fragrant.
Pour in the chicken broth, 4 cups (950 ml) water, reserved mushroom soaking liquid, soy sauce, rice vinegar, and salt. Add the sliced shiitakes. Bring to a boil, then lower the heat and simmer for 10 minutes. Taste and add salt if needed.
Transfer the hot broth to a tabletop hot-pot burner and keep it at a steady simmer. If you do not have a safe tabletop cooker, keep the pot on the stove and cook small batches there. Set out long-handled chopsticks or a wire skimmer for retrieving food, plus individual bowls and the dipping sauce mixed in a small bowl.
Let diners add a few pieces of food at a time so the broth keeps simmering. Cook beef slices until no longer pink and shrimp until opaque and firm; for a safety check, USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for whole cuts of beef, with a 3-minute rest, and seafood should reach 145°F (63°C). Use a clean food thermometer where a piece is thick enough to check; thin slices are difficult to measure, so cook them thoroughly rather than relying on color alone. Cook shrimp separately from raw beef, or use separate utensils and baskets.
Cook tofu, cabbage, bok choy, and mushrooms until hot and tender, usually 2–5 minutes depending on size. Add udon near the end just to warm through. Guests can move cooked items to their bowls and dip them in the soy-vinegar sauce. Keep the broth simmering throughout the meal, adding a little hot water or broth if it becomes too concentrated.

Tips

Ask a butcher for hot-pot or shabu-shabu beef, or use a well-trimmed sirloin and slice it very thinly across the grain. Do not put raw meat on the same platter as ready-to-eat foods.
If dried shiitakes are unavailable, use 4 ounces (115 g) fresh mushrooms and replace the soaking liquid with water. The broth will be less deeply earthy, but still flavorful.
Keep the pot at a simmer rather than a hard boil; a vigorous boil can break apart tofu and make the broth evaporate quickly. Add ingredients in small batches to avoid cooling the pot.
For a milder dipping sauce, omit the chili crisp. If using regular soy sauce instead of low-sodium broth, taste before adding extra salt.

Serving Suggestions

Set the hot pot in the center of the table with the raw ingredients arranged around it, and give each diner a small bowl for broth, cooked ingredients, and dipping sauce. Serve with steamed rice, extra sliced scallions, and additional soy sauce or chili oil. Keep raw and cooked serving utensils separate, and do not let raw meat or seafood sit at room temperature for more than 2 hours; use a smaller platter and replenish it from the refrigerator during a long meal.

Variations

For a vegetarian pot, use vegetable broth and replace the beef and shrimp with more tofu, sliced seitan, lotus root, or additional mushrooms. For a spicy broth, stir in chili bean paste or chili oil to taste, bearing in mind that diners can also add heat individually at the table. A richer broth can be made with pork or beef stock, while a light seafood version can use fish balls or thin fish slices; cook fish to 145°F (63°C). Glass noodles, napa cabbage, corn, and dumplings are other popular additions, though frozen dumplings need to cook according to their package directions and be piping hot throughout.

Storage and Reheating

For the safest leftovers, remove cooked food from the communal pot with clean utensils and refrigerate it, along with the broth, within 2 hours of serving. Store broth and cooked ingredients in separate covered containers and use within 3–4 days. Discard food that has been sitting out longer than 2 hours, or longer than 1 hour when the room is above 90°F (32°C). Reheat broth to a rolling simmer and reheat leftovers to 165°F (74°C), checking with a food thermometer. Freeze broth for up to 2–3 months for best quality; thaw in the refrigerator and reheat thoroughly. Cooked vegetables and seafood may soften after freezing.

Frequently Asked Questions

Do I need a special hot-pot cooker?
A tabletop electric or induction cooker makes the meal easier, but it is not essential. Simmer the broth on the stove and cook ingredients in small batches, then serve each batch promptly. Never use a cooking appliance on a surface or with fuel that its manufacturer does not specify.

Can I prepare the ingredients ahead?
Yes. Slice vegetables and prepare the sauce up to a day ahead, then store them covered in the refrigerator. Keep raw meat and seafood separate and chilled, and wait to cut delicate ingredients such as tofu until closer to cooking so they are easier to handle.

What cut of beef is best?
Thinly sliced sirloin is a practical option because it cooks quickly and is relatively tender. Ribeye is richer, while leaner cuts can become chewy if sliced thickly. Ask the butcher to slice it for hot pot, or slice a partially frozen piece very thinly against the grain.

Can I use frozen shrimp?
Yes. Thaw it overnight in the refrigerator or in a sealed bag under cold running water, then drain and keep chilled until cooking. Do not thaw seafood on the counter, and cook it to 145°F (63°C).

How much broth should I serve?
This recipe begins with 12 cups (2.85 L) of broth and water, enough for four people when the pot is kept covered or simmering gently. Add hot water or broth as needed during the meal, and taste before seasoning again because the dipping sauce and ingredients add salt.

Is hot pot safe for children?
It can be, with close adult supervision. Use a stable cooker on a heatproof surface, keep cords and handles out of reach, and let an adult retrieve food from the hot broth. Serve food at a safe eating temperature and avoid leaving children to use long utensils over the pot unattended.

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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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