hotpot

Kimchi Gyoza Nabe is a Japanese hot pot filled with succulent Japanese dumplings, spicy kimchi, tender vegetables, and hearty mushrooms.&nbsp; It's a simmering bowl of savory deliciousness!

Kimchi Gyoza Nabe

onion

Negi (long green onion)

cabbage

1-2 inch daikon radish

carrot

chives

pack shimeji mushrooms

shiitake mushrooms

oz silken/soft tofu

tsp sesame oil (roasted)

gyoza ((I used frozen gyoza))

kimchi ((for vegan kimchi, see Notes))

Tbsp sake

tsp gochujang (Korean chili paste)

tsp gochugaru (Korean pepper flakes)

tsp sugar

chicken stock/broth ((use Kombu dashi for vegan/vegetarian))

soy sauce

Tbsp miso

salt

Gather all the ingredients.

Cut ¼ onion into wedges and then cut them half.

Cut the white part of negi (leek/green onion) diagonally.

Cut the napa cabbage into small pieces.

Cut the daikon into quarters lengthwise then thinly slice them.

Cut the carrot into thin slabs and cut them in half.

Cut the garlic chives into 2 inch pieces.

Discard the bottom of the shimeji mushrooms and shiitake mushrooms.  You can make a decorative shiitake mushroom following this method.

Cut the tofu into roughly 1.5 inch cubes (it’s harder to fish out from the hot pot if you cut too small).

Heat the sesame oil in a hot pot over medium heat.  Add the onion and cook until it’s coated with the oil.

Add the kimchi and stir fry with the onion and Tokyo negi.

Add sake and gochujang.

Add gochugaru and granulated sugar.  Mix all together well.

Add 4 cups chicken stock, and cover the lid to bring to simmer.

Once simmering, lower the heat to medium low heat.  Add soy sauce and miso.  It’s best to put miso and small amount of soup in a ladle and let it dissolved first instead of dropping miso in a pot and not sure if it has been dissolved completely.  Taste the soup and adjust the taste by adding salt (I added ¼ to ½ tsp), if necessary.

Add the hard vegetables to the soup first, such daikon, carrot, tough part of napa cabbages, etc.  Cook covered for 10 minutes on low heat.

Skim off the foam and fat.  Add the soft ingredients such as leafy part of napa cabbages, mushrooms, and tofu.

Add the gyoza (if frozen, no need to defrost) and garlic chives on top.

Cook covered over medium low heat for 5 minutes. Serve the extra ingredients on a plate and add them once you finish the ingredients in the pot.

Packed with flavour and meltingly tender beef, try this classic comfort food with steamed rice and greens.

Each serving provides 212kcal, 20g protein,  14g carbohydrate (of which sugars	13g), 8g fat (of which 2.5g saturates), 2g fibre and 2.8g salt.

Slow cooker beef hotpot

onion, chopped

carrots,

vegetable oil

beef

garlic cloves, crushed

fresh root ginger, finely grated

red chilli, shredded (I leave the seeds in)

tbsp light muscovado sugar

tbsp miso paste, optional, but this will add extra depth to the sauce

tbsp light soy sauce

300 milliliters/½ pint beef stock

tsp sesame oil,

spring onions, trimmed then cut into finger-length pieces

beansprouts

This Vegan Lentil Hotpot is so packed full of veg and flavour that you won&#039;t even miss the meat!

Vegan Lentil Hotpot | Slimming &amp; Weight Watchers Friendly

lentils

onions (diced)

carrots

celery

mushrooms

tomato puree

mustard powder

vegetable (vegan) stock cube (made up with 350 milliliters boiling water)

tsp garlic granules

thyme

tsp balsamic vinegar

potatoes

low calorie cooking spray

salt and pepper

Pre-heat

Spray

Spray a large saucepan with low calorie cooking spray and over a medium heat, sauté the onions, carrots, celery and mushrooms for 10 minutes, until they begin to soften.

Add the mustard powder, garlic granules, thyme and tomato puree to the pan and stir well.

Stir

Stir in the stock, balsamic vinegar and soy sauce and bring to a simmer. Allow to cook for 10 minutes, until the vegetables are just soft.

Place

Meanwhile place the sliced potatoes into a pan of cold salted water and bring to the boil, reduce the heat and simmer for 3-4 minutes. Drain.

When the vegetables are just soft, stir in the lentils, and pour the mix into an oven proof dish.

Arrange

Arrange the par cooked, sliced potatoes on top, spray with low calorie cooking spray and sprinkle on a little salt and freshly ground black pepper to taste.

Place in the oven for about 30 minutes, until the potatoes are crisp and golden, but soft on the inside.

Serve

Full recipe at - 
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Pre-heat oven to 180ºC

Spray saucepan with low cal cooking spray over medium heat, sauté the onions, carrots, celery and mushrooms for until they being to soften

Add mustard powder, garlic granules, thyme and tomato puree to the pan and stir well

Stir in the stock, balsamic vinegar and soy sauce and simmer. Cook for 10 mins until veg are soft

Place sliced potatoes in a pan of cold salted water and boil, reduce heat and simmer for 3-4 mins. Drain

Stir in the lentils and pour the mix into an oven proof dish

Arrange the potatoes on top, spray with low cal cooking spray and sprinkle with little salt and pepper

Place in oven for 30 mins, until potatoes are crisp and golden

Serve with choice of accompaniment

Vegan Lentil Hotpot - Pinch of Nom

A lot of ingredients go into making this hearty dish, but it's worth the trouble, and is easy to make.

Chinese Sichuan chicken pot

fresh chicken, about 1.2kg (2lb 10 ounces), cut into pieces

(1 ounces) Chinese chilli sauce

(2 ounces) doubanjiang (Sichuan chilli soybean paste)

(2 ounces) oyster sauce

(2 ounces) chu hou paste (soybean and garlic paste)

milliliters (2tbsp) light soy sauce

(3½tsp) granulated sugar

(1tsp) fine sea salt

cornstarch

8-12 dried bird’s-eye chillies,

Sichuan peppercorns

cinnamon sticks, depending

nutmeg

star anise

green cardamom pods

black peppercorns

fennel seeds

cumin seeds

garlic cloves,

shallots, peeled

(1 ounces) peeled fresh ginger

red bird’s-eye chillies,

Chinese celery stalks,

spring onions

coriander (cilantro) sprigs

cooking oil,

1.5 litres (1½ quart) unsalted chicken broth, preferably homemade (or use water)

meat, seafood and vegetable hotpot ingredients

sesame oil

sesame paste

chilli oil

peanuts

chillies

garlic

onions

coriander (cilantro)

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Make the chilli paste mixture. In a bowl, mix together the chilli sauce, doubanjiang, oyster sauce, chu hou paste, soy sauce, rice wine, sugar and salt. Put the cut-up chicken in a bowl and pour about half of the chilli-paste mixture over the meat. Mix well so the chicken pieces are evenly coated. Set aside the chicken and remaining chilli-paste mix­ture while preparing the other ingredients.
 

Pull the stem ends from the dried chillies and shake out and discard as many seeds as possible. Put the chillies in a bowl, cover with hot water and leave for about 15 minutes, then drain before blotting them with paper towels.
 

Remove and discard as many black seeds as possible from the Sichuan peppercorns, leaving behind the husks. Loosely wrap the nutmeg in a paper towel and put it on a cutting board. Hit the nutmeg with a meat mallet to break it into two or three pieces. Break each star anise into two pieces. Cut the garlic cloves in half. Place the chunk of ginger on the cutting board and hit it with the meat mallet to lightly crush it. 
 

Sprinkle the cornstarch over the marinated chicken and mix well. Pour cooking oil to a depth of about 8cm (3⅜inch) in a wok (or use a wide, deep pan and add oil to the depth of about 4cm [1½inch]) and heat to 180ºC (350ºF). Fry the chicken pieces in batches for about a minute - just long enough to set the exterior but not to fully cook the meat. Drain the chicken on paper towels. 

Heat 30ml (2tbsp) of cooking oil in a large Chinese clay pot that holds about two litres (two quarts). When the oil is hot, add the dried chillies, Sichuan peppercorns, cinnamon stick, nutmeg, star anise, cardamom pods, whole black peppercorns, fennel seeds, cumin seeds, garlic, shallots, ginger and fresh chillies. Cook, stirring frequently, until the spices are toasted and fragrant.  

Add the remaining chilli-paste mixture and stir constantly for about 30 seconds. Add the chicken pieces and about 120ml (½cup) of water. Bring to the boil and stir well to combine. Lower the heat then cover the pot with the lid. Simmer for about 45 minutes, stirring occasionally, or until the chicken is cooked through. The sauce should lightly coat the chicken, but shouldn’t be entirely dry; if the meat is in danger of sticking to the bottom and sides of the pot, stir in more water. Taste the sauce and correct the seasonings, if necessary. 

Cut the Chinese celery and spring onions into 3cm (1¼inch) lengths. Stir them and the fresh coriander (cilantro) sprigs into the pot and simmer until wilted. Serve the chicken pot with hot steamed rice and a dish of stir-fried vegetables. 

After eating most of the chicken, add about 1.5 litres of unsalted chicken broth (or water) to the pot and place it over a portable burner. Bring to the boil, then serve with an array of raw meats, seafood, vegetables, noodles and other hotpot ingredients. Let your guests mix their own dipping sauce from ingredi­ents that include soy sauce, sesame oil, sesame paste, chilli oil, crushed peanuts and chopped fresh chillies, garlic, spring onions and coriander (cilantro) sprigs.

This hotpot from Eat Well for Less? is an easy way to use up roast chicken leftovers, including gravy, vegetables and roast potatoes. 

Watch the video for three ways to use up leftover roast chicken. Get the <a href=" https://www.bbc.co.uk/food/recipes/chinese_sweetcorn_and_18611">Chinese chicken and sweetcorn noodle soup recipe here</a> or find the <a href="https://www.bbc.co.uk/food/recipes/spiced_chicken_fajitas_04270">spiced chicken fajitas recipe here.</a>

Chicken and mustard hot pot 

grams/4½oz leftover roast chicken, torn into strips (darker meat, if possible)

160 grams/5½oz cooked carrots, roughly chopped

onion,

160 grams/5½oz button mushrooms, halved

parsley

tbsp grainy mustard

200 milliliters/7fl oz leftover chicken gravy

300 grams/10½oz leftover roast potatoes,

Priya from Eat Well For Less shares three easy ways to use up leftover roast chicken.

Three ways with leftover roast chicken

This slow-cooker vegetarian stew with fluffy dumplings is a cheap and easy recipe. To make it vegan, use vegetable suet in the dumplings instead of butter and omit the pesto. This dish is perfect for batch cooking, just divide it up into indiviudal portions and you will always have warming stew at your fingertips, check the tips section for freezing instructions. 

Equipment and preparation: For this recipe you will need a 6.5 litre/11½ pint slow cooker. 

This meal provides 629 kcal, 13g protein, 79g carbohydrate (of which 24g sugars), 29g fat (of which 11g saturates), 16g fibre and 1.8g salt per portion.

Slow cooker vegetarian hotpot 

sunflower oil

butternut squash

onions, thinly sliced

parsnips,

tbsp plain flour

tin chopped tomatoes

tomato purée

½ tsp dried chilli flakes (optional)

pesto (optional)

350 milliliters/12fl oz hot vegetable stock (made with 1 stock cube)

grams/3½oz spinach leaves (optional)

salt and black pepper

flour

75 grams/2¾oz frozen butter (or 75 grams/2¾oz shredded vegetarian suet)

125 milliliters/4fl oz cold water

Give this vintage French chicken casserole a modern twist with fresh Italian herbs.

Chicken chasseur with orange gremolata

olive oil

chicken thigh fillets, halved

French shallots, peeled, halved

Swiss brown mushrooms, halved

milliliters (1/2 cup) white wine

plain flour

milliliters (1 3/4 cups) Massel salt reduced chicken style liquid stock

(1/3 cup) tomato paste

continental parsley

tsp orange rind

garlic clove, crushed

polenta,

For a hearty vegetarian dinner idea, serve the sweet potato and bean mixture over the char-grilled polenta wedges.

Chilli sweet potato and beans with polenta

brown onion, chopped

tsp Mexican chilli powder

white sweet potato, peeled, cut into 2cm chunks

tomatoes

1L (4 cups) Massel vegetable liquid stock

(1 cup) cornmeal (polenta)

(1/3 cup) finely grated parmesan

Olive oil, to brush

Super-healthy vegetables bathe alongside protein-rich chickpeas in this easy vegetarian winter warmer.

Chickpea and pumpkin casserole

chickpeas

Top 34 hotpot recipes from across the web

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Top 34 hotpot recipes from across the web

The most viewed hotpot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimchi Gyoza Nabe

Slow cooker beef hotpot

Vegan Lentil Hotpot | Slimming &amp...

Chinese Sichuan chicken pot

Chicken and mustard hot pot

Slow cooker vegetarian hotpot

Chicken chasseur with orange gremol...

Chilli sweet potato and beans with ...

Chickpea and pumpkin casserole

Chorizo and bean casserole

Chickpea tagine with figs

Chickpea and chorizo stew

Chickpea tagine with figs

Chorizo and bean stew

Lamb and date tagine

Lamb tagine

Lamb tagine

Moroccan-spiced lamb casserole with...

Pumpkin, eggplant & chickpea stew

Wagyu beef hotpot

Lancashire Lamb Hotpot

Slow-cooked pork, cider & sage hotp...

Irish stew

Chinese-style braised beef one-pot

Herby lamb cobbler

Lamb Hotpot - Classic Lancashire Ho...

Easy beef hotpot

Vegetarian Lancashire hotpot

Beef hotpot

Leftover Roast Beef Hotpot

Chicken Hotpot recipe

Slow Cooker Mini Chilli Meatballs i...

Karelian hotpot

The Best Hotpot Dipping Sauces

The most viewed hotpot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine