Waterless Roasted Scallion Hot Pot
This is a rich, savory hot pot that uses no water, relying entirely on the moisture from vegetables and sake. By slowly searing the green parts of long green onions in roasted sesame oil, you create a deep, aromatic base that delivers incredible flavor and body without the need for garlic.
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🍳 Cooking Flow
Stir-fry the green parts of the long green onions in sesame oil to create aromatic scallion oil → Layer the Chinese cabbage, thinly sliced chicken thigh, seasonings, sake, and the white parts of the long green onions in the pot → Cover and simmer over medium heat for about 15 minutes until enough moisture is released → Top with toasted sesame seeds and serve with salt or ponzu sauce → Use the remaining soup to make ramen by adding boiled Chinese noodles, an extra drizzle of sesame oil, salt, and chopped green onions
Cooking Steps
Brief Cooking Order
Stir-fry the green parts of the long green onions in sesame oil to create aromatic scallion oil → Layer the Chinese cabbage, thinly sliced chicken thigh, seasonings, sake, and the white parts of the long green onions in the pot → Cover and simmer over medium heat for about 15 minutes until enough moisture is released → Top with toasted sesame seeds and serve with salt or ponzu sauce → Use the remaining soup to make ramen by adding boiled Chinese noodles, an extra drizzle of sesame oil, salt, and chopped green onions
Introduction
This is a rich, savory hot pot that uses no water, relying entirely on the moisture from vegetables and sake. By slowly searing the green parts of long green onions in roasted sesame oil, you create a deep, aromatic base that delivers incredible flavor and body without the need for garlic.
Step 1
Cut off the green parts of the long green onion, chop them roughly, and pat them dry thoroughly with a paper towel.
Step 2
Add the green parts of the green onion and roasted sesame oil (2 tablespoons) to a pot. Stir-fry over medium heat to create an aromatic scallion oil. Once it turns slightly charred and dark, turn off the heat.
Step 3
Cut the core out of the Chinese cabbage and slice it diagonally to increase the surface area. Cut the white parts of the green onion in half lengthwise, then slice diagonally.
Step 4
Line the bottom of the pot containing the scallion oil with the Chinese cabbage.
Step 5
Thinly slice the chicken thigh and spread it out over the Chinese cabbage.
Ingredients List
Important Notes
Since no water is added, the umami is concentrated by simmering only in the sake and the liquid from the Chinese cabbage. Only add a small amount of water if it simmers down too much and runs dry. 🔥
Don't discard the green parts of the green onion; stir-frying them into a scallion oil provides a punch of flavor and aroma, replacing the need for garlic. 💡
The order of ingredients is crucial: place the moisture-releasing Chinese cabbage at the bottom, the chicken that needs thorough cooking in the middle, and the white parts of the green onion on top to retain their crunch. ⚠️
The soup base itself is seasoned with a mild dashi, allowing individuals to adjust the saltiness to their preference at the table. 👥
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