Taiwanese Hot Pot with Homemade Meatballs

Bahan-bahan (4 porsi)

• 1 lb ground pork
• 1 g reen onion/scallion ((finely chopped))
• 1 Tokyo negi (long green onion) ((use only the white part; finely chopped))
• 1 Tbsp ginger ((minced))
• 1 large egg yolk
• 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
• 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))
• 4 cups chicken stock/broth
• 4 cups water
• 2 g reen onions/scallions ((chopped into 2-inch, 5-cm pieces))
• 5 cloves garlic ((sliced))
• 1 knob ginger ((1 inch, 2.5 cm; sliced))
• homemade meatballs
• 1 lb thinly sliced beef (such as ribeye)
• dumpling ((store-bought))
• fish balls ((store-bought))
• shrimp
• napa cabbage
• shungiku (chrysanthemum greens)
• Tokyo 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 (kiri mochi) ((it‘s not Taiwanese, but it‘s my family‘s must-have hot pot item))