Healthy eating was never so good. We finally bought ourselves our own Zojirushi hot pot.
We have been hitting the local Asian markets for interesting meats and vegetables.
For vegetables we have used yu choy, baby bok choy, napa cabbage, lo bok (daikon radish), tong ho (chrysanthemum greens), carrots, corn on the cob, shiitake mushrooms, and green onion.
For meats we have used thin sliced beef short rib, brisket, lamb, pork butt and chicken. We have also used a collection of different fish balls. You can also add noodles. We added glass noodles which cook very quickly.
I also bought some napa cabbage and cucumber kimchi's as a nice side dish.
With hot pot you create a broth base. In our case we used chicken stock, soy sauce and mirin. You place the food in the boiling water. As it cooks the foods absorbs the flavor of the broth, while also imparting flavor in the broth.
Once done, you can use the newly flavored broth another day. After a couple of uses, we froze the broth in a silicon muffin pan.
Hot pot is a communal cooking method where you cook as you go. It takes very little time since the meat is thinly sliced (what you find at Mongolian BBQ's).
This is an excellent way to expand your pallet to include vegetables that are not typically available at the local super market.
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Topic: Hot Pot - a healthy eating option (Read 1258 times)