HOT POT WAHIAWA RECIPES

Steps:

• Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
• Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
• Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
• This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
• We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
• My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
• All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
• For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.

Steps:

• Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.
• Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.
• Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.
• Divide the noodles among individual bowls and ladle the soup over the top.