Canadian Geoduck hot pot & sashimi

Created by: Stephen Wong
  • Ingredients
  • 1 Geoduck from Canada siphon very thinly sliced
  • Broth for Hot Pot
  • 8 cups chicken stock, or water
  • 5 slices ginger root
  • 3 dried Chinese (shitake) mushrooms
  • 1 clove garlic, peeled and smashed
  • 1 green onion, smashed
  • 1 cup  Siu choy (Napa cabbage), shredded
  • Dipping Sauce
  • ½ cup light soy sauce
  • 2 Tbsp chicken stock (unsalted), or to taste
  • Pinch of sugar, to taste
  • 1 to 2 fresh red chilies, sliced
  • 1 Tbsp sesame oil
  • Garnish
  • 2 Tbsp wasabi, grated
  • ½ cup Japanese soy sauce
  • ¼ cup  XO sauce

Preparation method:

Arrange geoduck slices attractively on a platter. Garnish with extra leafy vegetables such as sliced Napa cabbage or leaf lettuce if desired. In a large saucepan, combine all broth ingredients and bring to boil. Transfer to a hot pot and bring to the table and set on an electric or butane burner. Set burner to high initially to start broth boiling and adjust the heat to medium simmer when serving. In a small saucepan, combine all dipping sauce ingredients and bring to a boil. Adjust ingredients amounts to taste for intensity and spiciness. Transfer into small serving bowls for individual diners to use as dipping sauce for blanched geoduck. Set out each of the extra garnish ingredients in separate saucers or bowls and provide each diner with a small sauce plate to mix their own sauce for dipping the sashimi-style geoduck. Geoduck siphon can be eaten sashimi style (raw) or blanched lightly (about 15 seconds) in boiling broth and dipped in dipping sauce. Other hot pot ingredients such as sliced raw fish, meats, jiaozi, and noodles can be added to broth and served as a complete meal if desired. Enjoy the rich broth as a soup to finish the meal. XO sauce is essentially a premium chili-spiked Chinese condiment enhanced with dried scallops, shrimps, garlic and sometimes even dry-cured ham. There are commercial versions available in Chinese supermarkets or you can buy some from your favourite Cantonese or Hong Kong-style seafood restaurants as many restaurants make their own version of it. As they often vary in flavour profile, I recommend tasting the sauce you choose and adjust seasoning and amount to your taste.