Japanese hot pots Comforting one-pot meals

Tadashi Ono, 1962-

Book - 2009

"A collection of 50 recipes for authentic Japanese hot pots, including a primer on hot pot culture, ingredients, condiments, and tools"--Provided by publisher.

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Subjects
Published
Berkeley, Calif. : Ten Speed Press 2009.
Language
English
Main Author
Tadashi Ono, 1962- (-)
Other Authors
Harris Salat (-)
Physical Description
150 p. : col. ill
Bibliography
Includes index.
ISBN
9781580089814
  • Acknowledgments
  • Introduction
  • The Basics
  • Basic Recipes
  • Dashi
  • Japanese Chicken Stock
  • Napa Cabbage-Spinach Rolls
  • Ponzu
  • Momiji Oroshi
  • Japanese Rice for Shime
  • Vegetables and Tofu
  • Mushroom Hot Pot
  • "Needle" Hot Pot
  • Kyoto Vegetable Hot Pot
  • Tofu Hot Pot
  • Kabocha Pumpkin Hot Pot
  • Rustic Soba Noodle Hot Pot
  • Hand-Pulled Noodle Hot Pot
  • Fish and other Seafood
  • Salmon Hot Pot
  • Monkfish Hot Pot
  • Halibut Hot Pot
  • Sea Bass Shabu-Shabu
  • Whole Fish Hot Pot
  • Yellowtail and Daikon Hot Pot
  • Black Cod and Soy Milk Hot Pot
  • Kyoto Mackerel-Miso Hot Pot
  • Old Tokyo Tuna-Belly Hot Pot
  • Sardine Dumplings Hot Pot
  • Hiroshima Oyster Hot Pot
  • "Sleet" Hot Pot
  • "Snow" Hot Pot
  • "Strawberry" Hot Pot
  • Squid Hot Pot
  • Fukagawa Clam Hot Pot
  • Crab Hot Pot
  • Pirate Hot Pot
  • Bay Scallops and Sea Urchin Hot Pot
  • "Anything Goes" Hot Pot
  • Oden
  • Chicken and Duck
  • Hakata Chicken Hot Pot
  • Nagoya Chicken Sukiyaki
  • Old Tokyo Chicken Hot Pot
  • Akita Hunter Hot Pot
  • Chicken and Milk Hot Pot
  • Sumo Wrestler Hot Pot
  • Chicken Curry Hot Pot
  • Duck and Duck Dumpling Hot Pot
  • Duck Gyoza Hot Pot
  • Beef, Pork, Lamb, and Venison
  • Beef Sukiyaki
  • Beef Shabu-Shabu
  • Shabu-Suki
  • Yokohama Beef Hot Pot
  • Beef and Taro Root Hot Pot
  • Pork Shabu-Shabu
  • Pork Miso Hot Pot
  • Pork and Greens Hot Pot
  • Hakata Pork Intestines Hot Pot
  • Pork Kimchi Hot Pot
  • Sake Brewer Hot Pot
  • Lamb Shabu-Shabu
  • Venison Hot Pot
  • Resources
  • Index
Review by Library Journal Review

Hot pots-popular in Japanese homes-combine vegetables, tofu, noodles, seafood, poultry, or meat in a single pot. The executive chef of Matsuri restaurant in Manhattan's trendy Maritime Hotel and a food writer for New York Times and Gourmet provide a wonderful introduction to this Japanese comfort food with an overview of ingredients, equipment, and over 50 recipes. While not your usual get-together fare, a dish like Yose Nabe, or Anything Goes, which features tofu, chicken, scallops, snapper, and shrimp will certainly be a conversation starter. Recipes are organized into vegetables and tofu, fish and other seafood, chicken and duck, and beef, pork, lamb, and venison. Both online and local markets are listed, and full-color pictures help in the preparation and presentation of dishes. Essential for cooks who enjoy Japanese and Asian cooking. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Hot pots, what the Japanese call nabe (nah-beh), are a fundamental style of Japanese home cooking, which means, by definition, they're simple, fast, and easy to prepare. Many of us, though, have almost no point of reference for Japanese food beyond the local sushi bar, so cooking this cuisine can sometimes seem exotic and intimidating. But here's a secret: with a little know-how, Japanese food is a cinch to make, especially these comforting dishes. In the pages that follow, we'll walk you though everything you need to know, from understanding essential ingredients and seasonings to choosing the right cookware to learning basic techniques. So very soon, whipping up a gorgeous hot pot will become as second nature as roasting a chicken. What is a Japanese Hot Pot? Japanese hot pots are a delicious medley of foods poached in broth inside a single cooking vessel, a tempting combination of vegetables, tofu, noodles, seafood, poultry, or meat. They're usually enjoyed in the colder months, but many of these dishes are also eaten year round. They evolved in Japan as wholesome, economical, and complete one-pot meals, especially with rice or noodles added at the finish as is customary. Compared to Western foods, they're heartier than soup but not as dense as stew. Think of hot pots as a mingling of tasty layers: broth, foundation ingredients (basic foods found in every dish), main ingredients, natural flavorings like soy sauce and miso, and accents and garnishes like wasabi. Each of these enhances the others and together they create the dish. And because the ingredients and flavorings cook in broth, they impart their essence to the liquid as well as to the other foods in the pot. So everything is nuancing everything else all the time--which is why these dishes produce such delightfully vibrant tastes even though they're so easy to make. Let's take a peek at each of the layers to understand them better. Broth (and Dashi) Japanese hot pots come in three basic styles, based on the broth--water and kombu, flavored stock, or a thick broth. In the first, water simmers with kombu, a remarkable kelp (see "The Power of Kombu," page 6). Foods poached in this liquid are then dipped into a sauce to add taste. In the second, stock is combined with flavorings like soy sauce or miso (a fermented paste) to create a complex broth that infuses the foods simmering in it. No need to dip. Finally, there's a thick broth closer to a sauce than a stock, substantial enough to stand up to boldly flavored foods like beef, venison, or oysters. Japanese-style chicken stock (page 32), mushroom stock, or even sake can form the basis of a hot pot broth, but dashi is the most common. For good reason. The Japanese word for "stock," dashi is both a generic term and one synonymous with the classic stock made from kombu and dried, shaved bonito (a variety of tuna). This is the dashi we refer to throughout the book. Kombu and bonito are both naturally preserved ingredients, and both remarkable. Giant kelp that can grow several yards long, kombu is dried into ribbons the thickness of cardboard. Bonito undergoes a more extensive transformation, the fish first filleted and boiled, then smoked, covered in mold, and sun-dried to the hardness of oak, a technique dating from the 1600s. All this culinary alchemy concentrates the ample umami naturally found in both ingredients (see "The Umm in Umami," opposite page). And when they combine in dashi--incredibly--their flavor compounds synergize and pack an even greater palate-pleasing wallop. Making dashi is straightforward: You soak and heat the kombu in water to extract its essence, remove it, then steep the bonito flakes in the liquid, like tea (see Dashi, page 30). Compared to a traditional Western stock, where bones, roots, and herbs are slow-simmered to tease Excerpted from Japanese Hot Pots by Tadashi Ono, Harris Salat All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.