Hot Pot
Recipe from Sunny Cho
Hot pot is communal cooking at its most comforting — a simmering pot of flavorful broth in the center of the table where everyone cooks ingredients to their perfect doneness. This version is optimized for induction cooking with the Our Place Induction Plate and Always Pan, which heats quickly, recovers temperature instantly, and helps maintain a clear, clean-tasting broth.
10 mins
20 mins + tableside cooking
4 - 6
What You'll Need
Ingredients
Broth Base
5 cups (1.4 L) chicken broth or water
1 piece kombu (4–6 inches, optional)
2 tbsp soy sauce
2 tbsp mirin
2 tsp kosher salt, or to taste
Suggested Hot Pot Ingredients:
Choose a mix of proteins, vegetables, mushrooms, and noodles for a balanced tablescape.
Proteins
Thin-sliced beef ribeye or brisket (shabu-style)
Thin-sliced pork belly or shoulder
Chicken thighs, cut into bite-size pieces
Shrimp, peeled and deveined
Firm tofu cubes
Silken tofu
Thin-sliced white fish (halibut, seabass, cod)
Vegetables
Napa cabbage
Bok choy or baby bok choy
Spinach or chrysanthemum greens
Daikon, thinly sliced
Corn slices
Zucchini
Lotus root
Enoki mushrooms
Shiitake mushrooms, sliced
King oyster mushrooms, sliced
Carbs
Fresh udon
Dried ramen
Cooked rice cakes (tteok)
Cellophane / glass noodles
Directions
Step 1
Build the umami base: Place the chicken broth (or water) and kombu in the Always Pan and set the Induction Plate mode to Hot Pot. Heat gently until small bubbles begin to rise. After about 10 minutes, remove and discard the kombu. Stir in the soy sauce, mirin, and salt. Taste and adjust seasoning as needed.
Step 2
Build the vegetables: Turn off the Induction Plate and begin arranging your vegetables in sections within the pan — for example, napa cabbage in one area, mushrooms in another, carrots in another. Keeping ingredients grouped makes it easy for guests to select what they want. Make sure not to overcrowd the pan so there is space to cook the proteins. Turn the Induction Plate back on and return to a simmer on Hot Pot mode (8–10 minutes).
Step 3
Cook your proteins: Begin cooking proteins by swishing thin slices back and forth in the broth until done to your liking.
💡 Chef's Tip:
Induction recovers heat fast. You’ll get beautiful blanched meats that stay tender instead of overcooking.
Step 4
Enjoy: Dip cooked vegetables and proteins into your favorite sauces and enjoy. See sauce recipe suggestions below. Once you’re halfway through the meal, add noodles to the broth for a second, heartier course.
Dipping Sauces:
Sesame Shabu Sauce — Creamy & Nutty
Whisk everything until smooth.
3 tbsp sesame paste or tahini
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar or honey
1 clove garlic, grated
Optional: chili crisp or a few drops of sesame oil
Ponzu Green Onion Dip — Bright & Refreshing
Mix in a small bowl.
4 tbsp ponzu
1 tbsp soy sauce
1 scallion, thinly sliced
Chili oil to taste
Garlic Chili Soy — Savory & Sharp
Stir to combine.
2 tbsp soy sauce
1 tbsp black vinegar
1 tsp sugar
1 garlic clove, grated
1 tsp chili crisp
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Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
