Hungry Ducky: Quick & Easy Hot Pot

Hot pot, also known as Shabu Shabu, can be roughly interpreted as the East Asian version of fondue. There are several varieties of hot pot, but they're basically very similar to each other and all really simple to make and eat. As the name suggests, you just dip various kinds of ingredients in a simmering hot pot of stock at the center of the table. That's basically what hot pot is about. You don't actually need a bunch of directions. Another thing I love about hot pot is that it allows you to be creative. You can add ANYTHING. Seriously. You've got all the freedom in the world. Vegetables, meat, seafood, mushrooms, etc. It's all up to you.

By the way, be prepared before you go ahead and make hot pot, because, trust me, you'll end up stuffing yourself more than planned. (And still be happy about that, of course.)

Alright, so here's my recipe. All the ingredients are available in Asian markets.

Ingredients:

Mushrooms (Any kind is fine. I like to add enoki mushrooms)
Thinly sliced meat of your choice (I used beef)
Fishballs
Napa cabbage, sliced
Ssukgat, a.k.a crown daisy
Cellophane noodles, soaked in water (You can add other kinds of noodles, for instance, udon noodles are also good and they hardly need any preparation)

(For hot pot base)
Onion, sliced in half
Dried kelp
Dried anchovies
Fish sauce

You also need a metal pot and an equipment (like a portable gas burner, which is what I use) to keep the stock simmering at the center of the dining table.

Directions:

1. In the pot, add water, kelp, anchovies, onions, and fish sauce. Bring to boil and let it simmer for about 30 minutes. Take them out with a strainer. Don't turn the heat off, keep it simmering.

2. Start adding the ingredients. When they're cooked, bring them to your plate, dip them in the sauce, and eat them. Add more. Repeat...until you're full!