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–+ servings
Close up view of a chopsticks holding a slice of cooked beef in a sacha based hotpot sauce.
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hotpot sauces

Must-try, flavorful, restaurant-quality hotpot sauces. A detailed guide for dipping sauces to serve with Chinese and Taiwanese hot pots and Japanese shabu shabu.
prep time15 minutes
total time15 minutes
servings: 1 serving
author: cindy chou

ingredients

Taiwanese hotpot dipping sauce ingredients (quantity will vary based on personal preference)

  • 1 tablespoon sacha sauce Bull Head brand recommended
  • 2 teaspoons soy sauce can substitute with low sodium soy sauce
  • ½ teaspoon sesame oil optional
  • 1 teaspoon minced garlic about ½ clove garlic
  • ½ thai chili thinly sliced (about ¼ teaspoon), optional
  • 1 tablespoon chopped cilantro optional
  • ½ teaspoon thinly sliced scallions about ¼ scallion, optional
  • 1 large egg pasteurized, optional

Japanese shabu shabu ponzu dipping sauce (quantity will vary based on personal preference)

  • 3 tablespoons ponzu sauce
  • 1 teaspoon minced garlic about ½ clove garlic
  • 1 inch piece of daikon radish peeled and grated (about 1 teaspoon per sauce)
  • 1 tablespoon thinly sliced scallions about ¼ scallion, optional

Japanese shabu shabu sesame dipping sauce (quantity will vary based on personal preference)

  • 3 tablespoons sesame sauce gome dare
  • 1 teaspoon minced garlic about ½ clove garlic
  • 1 tablespoon thinly sliced scallions about ½ scallion, optional

Chinese hotpot dipping sauce options (quantity will vary based on personal preference)

  • 1 tablespoon Chinese sesame paste
  • 1 tablespoon sacha sauce Bull Head brand recommended
  • 1 teaspoon soy sauce can substitute with low sodium soy sauce
  • ¼ teaspoon Chinese black vinegar or rice vinegar optional
  • ¼ teaspoon sesame oil optional
  • ⅛ teaspoon sugar
  • 1 teaspoon minced garlic about ½ clove garlic
  • ½ thai chili thinly sliced (about ¼ teaspoon), optional
  • 1 tablespoon chopped cilantro optional
  • ½ teaspoon thinly sliced scallions about ¼ scallion, optional

instructions

  • Set up a hotpot bar with the sauce ingredients, small serving spoons, and sauce bowls for each person.
  • Individuals can mix their own sauces in their small bowls based on taste preferences. To use this recipe as a reference, mix all the ingredients for the sauce of your choice in a small bowl. For Japanese shabu shabu, serve both the ponzu- and sesame-based sauces.
  • Enjoy with your hot pot!

equipment and highlighted ingredients

  • Small prep bowls
  • Small food processor (optional)
  • Small serving spoons

notes

Please refer to the recipe post above for step-by-step photos, FAQs, and pro tips.
storage:
Already prepared but unused ingredients can be stored in covered containers in the refrigerator for 1-2 days. 
Sliced scallions and cilantro can be stored in a covered container lined with a damp folded paper towel for up to 1 day. This helps them stay hydrated.
Sauces from the container usually store better in the refrigerator, but some (such as sesame oil and vinegar) can be left out in a dry, cool area.
Opened sacha sauce, ponzu sauce, sesame sauce/paste, and yuzu kosho should be refrigerated after opening.
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.