Taiwanese Hot Pot with Homemade Meatballs

For the Homemade Meatballs

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

For the Meatball Seasoning

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

For the Dipping Sauce (per person)

• 2 Tbsp BBQ sauce spicy or non-spicy Satay Sauce, Taiwanese
• 1 Tbsp soy sauce
• 1½ tsp sesame oil toasted
• 1 tsp rice vinegar unseasoned
• green onion chopped, or scallions
• cilantro chopped, aka coriander

For the Taiwanese Hot Pot Soup

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

For the Hot Pot Ingredients (suggestions)

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