As the temperature drops and winter settles in, we face a trifecta of challenges: the chilly weather that keeps us huddled indoors, the wave of seasonal illnesses that seem to spread faster than we’d like, and that creeping sense of melancholy that comes with shorter days and longer nights. Winter blues, seasonal colds, and that bone-deep chill — they’re all part of the season’s unwelcome package. What if there were one remedy to tackle all these? Hot pot, an ancient Chinese culinary tradition that’s part meal, part ritual, and part mood-buster. It’s the kind of culinary experience that not only fills our bellies but also warms our souls.
What exactly is a hot pot?
Is it a broth? A soup? A noodle dish? The answer is rather complicated, because hot pot is all of these things and somehow none of them at the same time! Hot pot is more ritual than meal. It’s a communal dish that brings people together around a bubbling cauldron of flavoured broth. Also known as steamboat, this dish is different from everything you have consumed so far. For instance, you cannot just gulp the food in one go. In fact, you have to do your bit to eat it. Yes, that’s right. Paying for the hot pot alone won’t help. You have to participate. Now imagine this. You arrive at a restaurant serving authentic hot pot. The waiter greets you warmly and guides you and your loved ones towards your table. As everyone settles in, the server brings you a bubbling pot of fragrant broth and places it on the portable stove positioned in the centre of your table. The platters arrive one by one, each filled with paper-thin slices of perfectly curled meat, glistening seafood, vibrant vegetables, silky noodles, and mysterious mushrooms. And now comes the best part of the experience — you are all chefs. Yes, that’s right. The server takes a step back and gracefully excuses themselves. You reach for the chopsticks, pick the meat and veggies of your choice, and hold them suspended over the broth. In a few seconds, you see the colour of your ingredients change. One bite, and you see the magic unfold. Paired with condiments of one’s choice, each bite will be different, making it a dish that’s unlike anything. In between the cooking, you also chat with your family, perhaps argue about why some mushrooms take almost the same amount of time as meat. The communal experience and the fact that the dish is literally personalised make it so popular.
Origin of hot pot
The roots of hot pot stretch back over a thousand years to ancient China. Though its exact origin remains debated, it is believed to have emerged during the Jin Dynasty (265–420 AD), when soldiers cooked meat in cauldrons during harsh winters for sustenance and warmth. Towards the beginning of the Tang Dynasty (618–907 AD), hot pot started gaining popularity among the nobles. They began preparing the dish in a communal copper pot and enjoyed it with their loved ones. Eventually, it became a cherished winter tradition. The hearty dish conquered the attention of the world along the Silk Road and also influenced Mongolian and Tibetan cuisines. This ancient dish has countless regional variations, each reflecting its local tastes and ingredients while still maintaining the spirit of shared meals and conversation. In China, hot pots have Southern and Northern distinctions. For instance, the Southern style is spicier and higher in seafood, while the Northern style focuses on meat, particularly mutton. Japanese hot pots are known as nabemono, including variations such as sukiyaki, yosenabe, shabu-shabu, oden, and chankonabe. In Taiwan, they have dipping sauces made of shacha sauce and raw egg yolks. Koreans have their spicy budae-jjigae and beloved kimchi-jjigae. Thailand’s hot pot is quite similar to the Chinese version, but they have their own dipping sauces, such as chilli and coriander. The ingredients may vary across regions, but all agree that the more, the merrier.
How to make a microwave version of a hot pot at home
You don’t really have to dine in a fancy restaurant to enjoy a hot pot. In fact, you can make it at home, in your microwave. You can save time and still enjoy a dish that is fit for the gods. This recipe, shared by Jamesy World on Instagram, has over 4 million views and is lip-smacking. The preparation time is 10 minutes! Ingredients for the seasoning (broth) • 1 Tbsp soy sauce • 1 Tbsp tsuyu • 1 Tbsp mirin • 1 Tbsp chilli crisp • 1/2 Tbsp toasted sesame oil • 1/4 cup water For the dipping sauce • 3 Tbsp tahini • 1 Tbsp honey • 1 Tbsp soy sauce • 1 Tbsp chilli crisp • 1/2 Tbsp apple cider vinegar • Lots of sesame seeds The creator says that the hot pot is ‘totally customisable’. “Just throw in whatever you have in your fridge. The dipping sauce is what makes it next-level.” To prepare your bowl, start with your protein options. These could include thinly sliced beef, pork, lamb, shrimp, fish, or silken tofu. Even deli meats work. Vegetables are an essential part of the bowl: think bok choy, spinach, mushrooms (shiitake, enoki, oyster), carrots, courgette, broccoli, or leafy greens. Now for the starches — thin rice noodles, ramen noodles, glass noodles, or even instant ramen (drain the noodles first; skip the flavour packet). For more flavour, add spring onions, coriander, sesame leaves, or fresh herbs. Stack up the veggies, followed by your proteins, in the bowl. Add the seasoning and then the water. Top it off with cabbage leaves. Now cover it and pop it into the microwave. Set the timer for eight minutes. Your delicious bowl of hot pot is ready!
