If you’re looking to warm up with something unique and flavorful, look no further than Spicy Sesame Soy Milk Hot Pot. While it may not be a traditional Japanese hot pot, its popularity in Japan is on the rise, especially among those who enjoy a bit of spice. This comforting dish combines a rich broth made from dashi stock and soy milk, enhanced with ingredients like tobanjan (chili bean paste), rāyu (chili oil), and white sesame paste. The result? A broth that’s creamy, slightly spicy, and packed with umami goodness.

As tastes evolve, many young Japanese are leaning towards bolder flavors, embracing spicy options in their favorite dishes. Growing up, spicy variations of ramen and hot pots were hard to come by, but now they’re favorites for many.

In this recipe, I’ve blended elements from my earlier hot pot recipe, Quick and Easy Hot Pot at Home, which featured convenient store-bought hot pot broths. One of the broths I absolutely loved was Goma Tōnyū Nabe Tsuyu, made with sesame, soy milk, and a bit of chicken broth. For those craving a bit more heat, Goma Tan Tan Nabe Tsuyu provides a spicy punch without soy milk. This Spicy Sesame Soy Milk Hot Pot is a delightful fusion of both flavors!

While my version keeps the heat mild, feel free to crank up the spice level to suit your taste buds. Now let’s dive into what you’ll need and how to create this cozy dish!

Ingredients

Meatballs

• 150g (5.3 oz) Pork mince
• ¼ tsp Grated ginger
• 1 tsp Tobanjan (chili bean paste)

Vegetables

• 300g (10.6 oz) Chinese cabbage, cut into strips
• 50g (1.8 oz) Carrot, thinly sliced
• 2 Shiitake mushrooms, halved
• 30g (1.1 oz) Enoki mushrooms, trimmed
• 150g (5.3 oz) Firm tofu, cut into chunks
• 30g (1.1 oz) Green onions, sliced
• 30g (1.1 oz) Garlic chives, cut

Broth

• 300ml (1.2 cups) Dashi stock
• 1½ tbsp Soy sauce
• ¼ tsp Salt
• 2 tsp Sugar
• 1 tsp Sesame oil
• ½ tbsp Miso
• 1 tbsp Tobanjan (chili bean paste)
• ½ tsp Rāyu (chili oil)

Sesame Soy Milk Mix

• 187.5ml (¾ cup) Soy milk
• 1 tbsp White sesame paste (or tahini)
• 1 tbsp Ground white sesame seeds

Instructions

1. Prepare the Vegetables

1. For the Chinese cabbage, trim the stem and cut the leaves into 4 cm wide strips.
2. Thinly slice the carrot diagonally into 3-5 mm thick pieces, about 4-5 cm long.
3. Halve the shiitake mushrooms and trim the enoki mushrooms into smaller clusters.
4. Cut the tofu into 4 equal pieces.
5. Slice the green onions diagonally into 5-7 cm long pieces.
6. Cut the garlic chives into 5 cm long strips.

2. Make the Meatballs

1. In a bowl, mix the meatball ingredients thoroughly.
2. Craft the mixture into approximately 8 meatballs, each about 3 cm in diameter.

3. Cook the Hot Pot

1. Combine all broth ingredients in a pot and bring it to a boil, ensuring that the miso and tobanjan are well dissolved.
2. Add the meatballs and cook until their surface turns whitish.
3. Introduce the hardest vegetables first: the stems of the Chinese cabbage, carrots, and shiitake mushrooms. Cluster them together in the pot.
4. Cover and bring to a boil. Once boiling, reduce the heat to medium and cook for about 5 minutes.
5. Remove the lid and add the remaining Chinese cabbage leaves, tofu, and enoki mushrooms, pressing gently to submerge.
6. When the vegetables start wilting after a minute or two, add the green onions and garlic chives. Cook for another minute.
7. While the vegetables are cooking, mix soy milk, sesame paste, and ground sesame seeds in a jug until combined.
8. When the green onions and garlic chives start wilting, pour the sesame soy milk mixture into the pot. Stir gently without breaking the vegetable clusters.
9. Once it bubbles around the edges, lower the heat. As soon as it reaches a gentle boil, turn off the heat.
10. Serve directly from the pot at the table, ensuring everyone has their own small bowl.
11. Enjoy by transferring meat and vegetables from the pot to your bowl, soaking them in the delicious soy milk broth.