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Did you know you can enjoy dry hot pot without broth? It may sound strange, but this dish is not only highly nutritious and delicious but also easy to make, originating from Japan!
On a chilly day, indulge in dry hot pot
I stumbled upon dry hot pot in a serendipitous encounter. A friend warmly invited me to try the new dry goat hot pot at Chen By NamChen, with a tempting 20% discount to celebrate its launch.
When it comes to dining with NamChen, our group always explores various culinary adventures. While we've indulged in Japanese BBQ, hotpot with exotic bird broth, or special Thai hotpot, dry hotpot was an intriguing first-time experience!
The uniqueness of dry hotpot lies in the iron pot used to maintain high temperatures. Inside, a blend of distinctive Japanese spices awaits, immersing vegetables and meat in a flavorful concoction. This method ensures that the sweetness and nutrients of the meat and veggies are retained, creating a rich and aromatic delight. The dry hotpot doesn't require broth but is irresistibly delicious and aromatic, doubling the pleasure!
Dry hotpot, a rarity in Vietnam, is a highly acclaimed dish in Japan
When savored the Japanese way, the restaurant serves a bowl of raw eggs for you to beat. Once the meat and veggies are cooked, you dip them into the beaten eggs before relishing the dish. It's incredibly rich, savory, and nutritious. However, for those not accustomed to raw food, you can tweak this part by cracking the egg into the mixture, stirring thoroughly, and then 'dunking' it into the hotpot.
A touch of 'Vietnamese flair' has been added to the dry hotpot...
With the arrival of the seasonal breeze, take some time to visit Chen By NamChen with friends and family and savor the renowned Japanese-style dry hotpot. To satisfy future cravings and attempt making this dish at home, I've explored the Japanese dry hotpot recipe and am excited to share it with all of you!
Ingredients for a pot of dry hotpot
+ Beef, tofu, soy skin, assorted vegetables (depending on preferences such as mushrooms, spinach, onions, chrysanthemum greens, carrots, etc.), chicken eggs, beef fat
+ The essential component of the dry hotpot is the Sukiyaki sauce, replacing the traditional broth. Ingredients include: 50g shaved fish, 100g beef tripes, 1 tablespoon Kikkoman shoyu soy sauce, 1 tablespoon sweet Mirin wine, ½ tablespoon sake, 1 teaspoon white sugar, 1 tablespoon seasoning powder
+ To prepare the dipping sauce: Ponzutake sauce, finely grated turnip, mix and you're good to go.
(For these ingredients, you might need to explore the Japanese food section in the supermarket!)
The most intricate element in the dry hotpot ingredients is the flavorful sauce
Firstly, clean the beef tripes thoroughly, boil for about 10 minutes, then add the shaved fish. Once it starts simmering, remove immediately.
Pass the obtained broth through a sieve a few times to extract clear liquid. Bring it to a boil and add seasoning powder, soy sauce, sweet Mirin wine, sugar, and sake. Stir well to dissolve. Adjust the seasoning to your taste preference.
Remember to continuously add sauce while enjoying the hotpot to prevent it from burning!
Clean and slice the meat and vegetables to bite-sized pieces, arrange them, and let them drain. Place the beef on a plate, crack the chicken eggs, mix thoroughly.
Heat a cast-iron skillet (or a wide and deep non-stick pan if you don't have one) on the stove, add beef fat, spread it evenly across the surface, then add beef, vegetables, and mushrooms. Cook until about 50–60% done, then pour in the prepared sauce. Wait for the sauce to simmer for about 1 minute, ensuring the ingredients soak up the flavors evenly. Scoop into a bowl and enjoy with the dipping sauce.
While eating, if the skillet becomes dry, add a bit more sauce to prevent burning.
Creating this dish at home isn't challenging; it's the ingredient hunt that can be tricky. For those, like me, who prefer not to bother, a trip to Chen By NamChen is the perfect solution for a satisfying and hassle-free dining experience!
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