When it gets cooler in late autumn and winter, indoor temperature is sometime lower than outdoor. Food would turn cold easily though I can make stir-fry so quickly. Pot dish is my best choice, especially with cast iron pot, which can maintain high temperature till you finish your meal. Among all pot dish, hotpot is one of my favourite choices.
Szechuan spicy hotpot has been very popular in recent years and I like it so much and usually prepare it in weekend, for it takes a bit time cleaning, chopping and preparing various ingredients, and cleaning up dishes after finishing. Thus, I have explored tasty hotpot that doesn’t require too much time preparing and wouldn’t give too much pressure on your stomach. Japanese soymilk hotpot is among those quick, healthy and comfort hotpots.
When making this soya hotpot, unsalted soya is must-have. And if you have a bit more time, the broth made of kelp and katsuobushi/smoked skipjack tuna is the essential of most Japanese family. However, if you are lazy or just want to have a quick warm meal in weekdays, chicken broth is my option.