Taiwanese Hot Pot with Homemade Meatballs

For the Homemade Meatballs

• 1 lb ground pork
• 1 green onion/scallion (finely chopped)
• 1 Tokyo negi (naga negi; long green onion) (use only the white part; finely chopped)
• 1 Tbsp ginger (minced)
• 1 large egg yolk

For the Meatball Seasoning

• 1 Tbsp sake
• 1 Tbsp potato starch or cornstarch
• 1 Tbsp toasted sesame oil
• 1 tsp soy sauce
• 1½ tsp Diamond Crystal kosher salt
• freshly ground black pepper

For the Dipping Sauce (per person)

• 2 Tbsp Taiwanese BBQ Sauce (spicy or non-spicy Satay Sauce)
• 1 Tbsp soy sauce
• 1½ tsp toasted sesame oil
• 1 tsp rice vinegar (unseasoned)
• green onions/scallions (chopped)
• cilantro (coriander) (chopped)

For the Taiwanese Hot Pot Soup

• 4 cups chicken stock/broth
• 4 cups water
• 2 green onions/scallions (chopped into 2-inch, 5-cm pieces)
• 5 cloves garlic (sliced)
• 1 knob ginger (1 inch, 2.5 cm; sliced)

For the Hot Pot Ingredients (suggestions)

• homemade meatballs
• 1 lb thinly sliced beef (chuck or ribeye) (I get “shabu shabu“ beef from a Japanese market; you can follow my tutorial to thinly slice your own meat)
• dumpling (store-bought)
• Fish balls (store-bought)
• Shrimp
• Napa cabbage
• shungiku (chrysanthemum greens)
• Tokyo negi (naga negi; long green onion) (you can substitute it with leek or green onions)
• carrots
• sweet corn
• enoki mushrooms
• Shiitake mushrooms (discard the stem)
• maitake mushrooms
• button mushrooms
• 1 medium-firm tofu (momen dofu)
• aburaage (deep-fried tofu pouch) (or Chinese crispy fried tofu)
• Japanese rice cake (mochi) (it‘s not Taiwanese, but it‘s my family‘s must-have hot pot item)