Ingredients (4 servings)
| [Paitan Soup] | |
|---|---|
| Paitan Soup | 400ml |
| [A] Garlic | 2 cloves |
| Ginger | 2 small knobs |
| Japanese leek | 1/4 |
|
White pepper (whole) |
1 tsp |
| Sesame oil | 1/2 Tbsp |
| Salt | 1/2 tsp |
| [Malatang (spicy soup)］ | |
| Paitan Soup | 400ml |
| [B] Sichuan pepper (whole) | 1 tsp |
| Chili bean sauce | 2 tsp |
| Star anise | 3 pieces |
| Tahini (Chinese sesame paste) | 2 Tbsp |
| Soy sauce | 1 tsp |
| Oyster sauce | 1/2 tsp |
| Garlic | 2 cloves |
| Ginger | 2 small knobs |
| Japanese leek | 1/2 |
| Wolfberry | 1 Tbsp |
| Jujube fruit | 2 |
| Red chili pepper | 2 |
| [Hot pot ingredients] | |
| Meat and vegetables of your choice (amount as needed) Lamb | 250g |
| Pork loin | 250g |
| Fish balls | As needed |
| Chinese cabbage (napa cabbage) | 1/4 |
| Japanese leek | 2 stalks |
| Lettuce | 1/2 |
| Chinese chives | 1 bunch (100g) |
| Bean sprouts | 1 bag (200g) |
| Enoki mushrooms | 1 pack (100g) |
| Cloud ear mushrooms (rehydrated) | 8 pieces |
| [dipping sauce] | |
| [Coriander and nut dip] Coriander (chopped) | 50g |
| Ginger (chopped) | 20g |
| Roasted cashew nuts (crushed) | 50g |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil | 2 Tbsp |
| [Black vinegar and lemon dip] Black vinegar | 100ml |
| Lemon juice | 30ml |
| Lemon (thinly sliced) | 1/2 |
| [Mustard and marmalade dip] Whole-grain mustard | 50g |
| Orange marmalade | 40g |
| White wine vinegar | 30ml |
| Scallions (chopped) | 25g |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil | 2 Tbsp |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil | Desired amount |
Directions
- Mix the ingredients of each dip.
- Prepare the hot pot ingredients. Cut the vegetables into easy-to-eat pieces and serve on a platter so they can be picked easily.
- Prepare the two types of soup.
[White broth soup]
- Crush the garlic. Cut the ginger into 3mm-thick pieces. Cut the leek into chunks. Crush the pepper.
- Put the sesame oil and [A] into a pot and stir-fry over low heat until it becomes aromatic.
- Add the white broth and let it come to a boil. Add salt.
[Malatang soup]
- Chop the garlic, ginger, and leek.
- Put [B] into a pot and cook it over low heat. Cook until aromatic. Stir well so as to prevent the ingredients from burning.
- Add the white broth and let it come to a boil.
- Pour the two types of soup into the separate sections of the pot made for the hot pot. When the soup comes to a boil, put the ingredients of your choice into the soup, and take them out when they are cooked through to eat. Enjoy with the dip of your choice and/or serve with S&B UMAMI TOPPING.
