Beijing Hot Pot Dipping Sauce (京式火锅蘸料)

Method3 steps · about 8 min

1. 1

   Step 1: Put the 1/4 cup Chinese sesame paste into a mixing bowl, or use the same measured amount of the chosen peanut butter or tahini alternative. Blend in the 1/4 cup water one tablespoon at a time, stirring thoroughly after each addition. Warm, non-boiling hot-pot broth may replace the water. Continue mixing until smooth and slightly runny; add a little extra water or warm broth only if needed to reach that consistency.

   Uses 1/4 cup Chinese sesame paste made from 100% sesame; alternatively unsweetened natural peanut butter or tahini · 1/4 cup water, or warm non-boiling hot-pot broth · Extra water or warm non-boiling broth, only if needed to thin the sauce

2. 2

   Step 2: Add the single block of red fermented bean curd (1) to the thinned sauce. Crush and stir it until no curd pieces remain and it is fully incorporated.

   Uses Thinned sesame sauce · 1 block red fermented bean curd

3. 3

   Step 3: Stir the 2 tsp soy sauce, 1 tbsp toasted sesame oil and 1 tsp grated garlic into the prepared sauce. Add the optional minced cilantro (2 tbsp) or its chosen green-onion alternative. If using leek-flower sauce, add 2 to 3 tsp to taste; if you have never tried it, start with the author’s suggested 1 tsp and increase gradually. Mix until evenly combined, then taste. If the leek-flower sauce was omitted or you want stronger flavour, add a little extra soy sauce, sesame oil or grated garlic to taste. Divide between two dipping bowls and serve with hot pot.

   Uses Sesame sauce with incorporated red fermented bean curd · 2 tsp soy sauce, or to taste · 1 tbsp toasted sesame oil · 1 tsp grated garlic · 2 tbsp minced cilantro, or to taste, optional · 2 to 3 tsp Chinese fermented leek-flower sauce, optional · Extra soy sauce, to taste, only if needed · Extra toasted sesame oil, to taste, only if needed