Winter Hot Pot

When the temperatures drop and the nights feel endless, there’s nothing cozier than gathering around a steaming pot of broth, friends at your side, chopsticks in hand. This Winter Hot Pot with Trinity Hibachi Seasoning is more than dinner, it’s a warm, communal experience. Every dip, swirl, and scoop builds layers of rich, smoky flavor thanks to the aromatic depth of Trinity Hibachi Seasoning, butter, soy, and a touch of sake.

Think of it as the ultimate winter ritual, part comfort, part celebration. The broth simmers at the center of the table, waiting for everyone to cook thinly sliced beef, shrimp, dumplings, mushrooms, and fresh greens to their liking. And the best part? As the meal goes on, the broth gets richer and more delicious with every bite.

So grab your favorite people, set the table, and make your home smell like your favorite Japanese restaurant, but cozier.

The Broth: Heart of the Hot Pot

Ingredients

• 10 cups chicken or beef stock
• 4 cloves garlic, smashed
• 1-inch piece ginger, sliced
• 2 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 1–2 Tbsp sake (optional but adds depth)
• 3 Tbsp unsalted butter
• 2–3 Tbsp Trinity Hibachi Seasoning (more to taste)
• 1–2 whole dried chiles (optional for spice)
• 1 bunch green onions, cut into 3-inch sections

Instructions

1. In a large pot, bring stock to a simmer.
2. Add garlic, ginger, soy sauce, rice vinegar, sake, butter, and Trinity Hibachi Seasoning.
3. Simmer gently for 15–20 minutes to allow the flavors to deepen.
4. Taste and adjust with extra seasoning or soy before serving as your hot pot base.

Choose Your Dippers

Arrange everything beautifully on platters so guests can cook what they love:

• Thinly sliced flank steak, ribeye, or filet mignon
• Thinly sliced chicken breast
• Shrimp, peeled and deveined
• Dumplings (pork, chicken, or veggie)
• Mushrooms — shiitake, enoki, button
• Bean sprouts
• Cabbage and kale leaves
• Onions, garlic, fresh cilantro
• Lime wedges for squeezing

How to Enjoy It

1. Place the simmering broth pot in the center of your table over a portable burner.
2. Invite everyone to add veggies, meats, or dumplings directly into the broth to cook.
3. Scoop, dip, and repeat — it’s all about lingering, chatting, and enjoying together.
4. As the meal goes on, the broth intensifies with flavor — ladle it into bowls as a warming soup to finish.

Dipping Sauces

Garlic-Sesame Soy Sauce

Rich, savory, and nutty, perfect for shrimp or veggies.

Ingredients

• ½ cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 Tbsp honey (or sugar)
• 1 Tbsp sesame seeds
• 1 green onion, finely chopped

Instructions
Whisk everything together, stir in sesame seeds and green onions, and serve in small bowls alongside your hot pot.

Citrus-Chili Ponzu Sauce

Bright, tangy, and spicy, ideal for beef, chicken, or dumplings.

Ingredients

• ½ cup ponzu sauce (or soy sauce + juice of 1 lemon + juice of ½ lime)
• 1 Tbsp rice vinegar
• 1 tsp chili paste (like sambal oelek or sriracha)
• 1 clove garlic, finely minced
• 1 tsp sugar
• 2 Tbsp fresh cilantro, chopped

Instructions
Combine everything in a small bowl, mix until sugar dissolves, and stir in cilantro right before serving.

FAQs

Can I make the broth ahead of time?
Absolutely. Prepare the broth up to a day in advance and refrigerate. Just reheat to a simmer when ready to serve.

What’s the best meat for hot pot?
Ribeye or flank steak sliced paper-thin works best. You can also use chicken, pork, or seafood — whatever your crowd loves.

Do I need special equipment?
A portable burner or induction hot plate and a deep pot are perfect. If you don’t have one, you can simmer everything stove-side and serve from the pot.

Can I make it vegetarian?
Yes! Use vegetable broth and skip the meat. Add tofu, noodles, bok choy, and mushrooms for a hearty vegetarian version.