Name: Fusion Hot Pot Bowl with Crispy Bacon and Meatballs
Prep time: 11 min
Cook time: 11 min
Total time: 22 min
Yield: 4 servings
Cuisine: italian
Ingredients: 6 cups water; 2 cups Napa cabbage (chopped into bite-sized pieces); 150g beef shabu shabu (thinly sliced); 150g pork shabu shabu (thinly sliced); 4 bursting meatballs (whole); 4 slices streaky bacon (cut into 2-inch pieces); 2 Taiwan sausages (sliced into 1/4-inch rounds); 1 cup rice cake (cut into bite-sized pieces); 6 cherry tomatoes (whole); 1 medium carrot (sliced into thin rounds); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons soy sauce

Fusion Hot Pot Bowl with Crispy Bacon and Meatballs

A delicious one-pot fusion dish combining Japanese shabu shabu style cooking with Italian meatballs, Spanish chorizo, and American bacon. This simple hot pot is perfect for beginners and brings together multiple cuisines in an easy, interactive meal.

22 min

Easy

4 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour2/10

Umami8/10

Spicy1/10

🥄 Texture

A mix of tender, silky thin-sliced beef and pork, springy chewy rice cakes, and firm, bouncy meatballs creates a varied mouthfeel. Vegetables and napa cabbage are soft and yielding, while bacon and Taiwan sausage add pockets of fatty chew and slight crispness if not fully submerged.

👃 Aroma

Strong savory meat-forward aroma from bacon, sausages, meatballs and soy, with a faint smoky note from the streaky bacon. Bright, fruity top notes from the cherry tomatoes and a subtle vegetal scent from napa cabbage and carrot round out the broth.

🍷 Pairs Well With

A crisp lager or an oolong tea to cut the fat and refresh the palate; alternatively a dry sake or a light, unoaked white wine.

🥗 Side Dishes

Steamed rice to soak up the broth, kimchi or pickled vegetables for acidity and contrast, and a simple cucumber salad or scallion pancakes for added texture.

Ingredients(13 items)

16 cups water

22 cups Napa cabbage (chopped into bite-sized pieces)

3150g beef shabu shabu (thinly sliced)

4150g pork shabu shabu (thinly sliced)

54 bursting meatballs (whole)

64 slices streaky bacon (cut into 2-inch pieces)

72 Taiwan sausages (sliced into 1/4-inch rounds)

81 cup rice cake (cut into bite-sized pieces)

96 cherry tomatoes (whole)

101 medium carrot (sliced into thin rounds)

111 teaspoon salt

121/2 teaspoon black pepper

132 tablespoons soy sauce

Instructions

Pour 6 cups of water into a large pot and bring it to a boil over high heat. Add salt and black pepper to the broth.

Add the chopped Napa cabbage, sliced carrot, and rice cake pieces to the boiling water. Let them cook for 2-3 minutes until slightly softened.

Add the bursting meatballs, bacon pieces, and Taiwan sausage slices to the pot. Stir gently and let cook for 3-4 minutes until the bacon is cooked and meatballs are heated through.

Add the beef shabu shabu and pork shabu shabu by gently placing them into the broth. These cook very quickly (about 1-2 minutes), so do not stir too vigorously to keep them tender.

Add the cherry tomatoes and soy sauce, then stir gently to combine all ingredients. Let simmer for 1 minute until tomatoes are warm.

Taste the broth and adjust seasoning if needed. Ladle the hot pot into serving bowls, making sure each bowl has a good mix of ingredients and broth.

Serve immediately while hot. Beginners tip: Let guests cook their own ingredients by adding them to the communal pot, or serve individual portions as shown.