There are many versions of Hot Pot all over the world. In Switzerland it is called fondu, in Japan it is called Shabu-Shabu, or Sukiyaki. Within China, there are many different versions of this warm family dish. In all cases a pot of broth or oil is set in the center of the table on an open flame while the desired meat and vegetables are added and cooked quickly by the individual diners. A very simple, very healthy version comes from Japan and a lovely Springtime recipe follows.

The Donabe pot is traditionally used for this dish in Japan, as it can be put over an open flame. It can also be put on an electric burner and in the oven which makes it a wonderful tool for many types of Asian cooking. For those of us in Seattle, beautiful Donabe pots, as well as all of the ingredients for the following recipe can be found at Uwajimaya in the International District. Now is the perfect time to try this dish, as they have created a "hot pot" display near the entrance.  http://www.uwajimaya.com/

Springtime Hot Pot

Ingredients: (Include as few or as many as you desire)

konbu (dried kelp)
negi (Japanese leek)
shungiku (chrysanthemum leaves)
hakusai (Napa cabbage)
fresh shiitake mushrooms
fresh shimeji mushrooms
fresh enoki mushrooms kuzukiri (arrowroot starch noodles) or thin rice noodles
medium tofu daikon radish (for grating)
ponzu (citrus, soy sauce and vinegar based condiment) beef or pork sliced paper thin (Uwajimaya sells it already sliced and labeled for sukiyaki or for hotpot ) garlic chili sauce, if desired

Preparation:

About two hours before dinner, soak two 2-inch pieces of konbu in a stockpot-full of cold water. About an hour before dinner, soak the kuzukiri noodles in a bowl of cold water. Now grate the daikon radish and cut all the other ingredients into bite-size pieces and artfully arrange on serving plates. Just before dinner, bring the stockpot with the konbu to a simmer -- but don't boil.

To serve:

Place the donabe on a portable burner on the dining table, surrounded by plates of ingredients. Gather your guests around. Arrange the first round of ingredients in the donabe, fill with the konbu broth, cover and bring to a boil. Once boiling, serve in bowls, topped with grated daikon and a hit of ponzu and garlic chili sauce. Eat. Repeat.

(This is a fairly traditional Japanese recipe, but I found it on www.japanesefoodreport.com)