Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce

Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce

This is a nabe (hot pot) with deep fried meatballs and kudzu noodles. You can eat lots of vegetables with the homemade Chinese dipping sauce. It's so good.

Ingredients: about 4 servings

For the deep fried meatballs:
Ground pork
300 g
1 medium
Grated ginger
1/2 teaspoon
Salt and pepper
a small amount
2 tablespoons
For the soup:
1 liters (1000 ml)
1 teaspoon
Cooking sake
2 teaspoons
Sesame oil
1 teaspoon
For the dipping sauce:
Japanese style Worcestershire sauce
6 tablespoons
Toasted sesame seeds (or ground sesame seeds)
6 tablespoons
Soy sauce and dashi based ponzu
3 tablespoons
1 tablespoon
1 tablespoon
Grated garlic and ginger
1 teaspoon each
Kudzu noodles
100 g
Chinese cabbage, bok choy, Japanese leek, daikon radish, carrots, bean sprouts etc.
to taste
Shiitake, shimeji and/or enoki mushrooms
to taste
Tofu or atsuage
1 block


1. Chop the onion finely, combine with the fried meatball ingredients and mix and knead well.
2. Roll into balls. Heat the frying oil to 170°C, fry the meatballs, and drain off the oil on paper towels.
3. Rehydrate the kudzu noodles following package instructions. There are some noodles that can be used as-is, but they will suck up a lot of the soup if you add them dry.
4. Make the dipping sauce. Grind up the toasted sesame seeds well in a grinding bowl, add the other ingredients and mix well. Dilute it a little with the hot pot soup as you eat.
5. The soup is lightly flavored. Please increase the amount of soup stock base, salt or soy sauce if you prefer. If you start running out of soup, just add hot water.
6. Use whatever vegetables you can put together. Since the sauce is well flavored, you can eat a lot of vegetables.

Story Behind this Recipe

I love fried meatballs and Chinese cabbage simmered together, so I made a hot pot using both plus lots of vegetables, that a lot of people can enjoy together. The dipping sauce is homemade too.