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I often wonder what chefs crave on their day off. Do they want to leave the cooking behind and prefer to go out? Or do they want to stay in, continue to put their skills to use and cook for friends.
Josh Spisak, a chef at Sudachi, has always been generous with his friends on his days off, and this winter is no different. To combat the cold, he has been putting fondue pots to use in a more unusual way and using them as hot pots for Asian noodle bowls.
I got the pleasure of attending one such night. After seeing some photos of a previous dinner, I actually invited myself over to the next “hot pot night”.
The prep, Josh said, is pretty easy. He made a spicy broth, chopped veggies and meats, boiled some noodles and set the table.
Guests start with a bowl of broth and noodles and sit down to complete the meal. A tray of seasonings and condiments is passed around (Sriracha, soy sauce, rice vinegar, garlic chili paste, hoisin sauce). Then you cook the meat and veggies of your choice (steak, chicken, shrimp, broccoli, bok choy) and add it to your noodle bowl.
Josh made one pot super spicy with lots of habanero peppers and said to be sure to bring a t-shirt. He was right, I was the first to start sweating. The rest of the crowd was quick to follow and the pot got spicier — as the night went on the broth condensed.
The dinner was amazing: fun, creative, warming on a cold night and a great way to enjoy an extended meal with friends.
Thank you for letting me invite myself. I plan to steal the idea sometime.
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