Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan.
Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.Contents
Acknowledgments vii Introduction 1 The Basics 5
Basic Recipes 29 Dashi30 Japanese Chicken Stock32 Napa Cabbage—Spinach Rolls33 Ponzu34 Momiji Oroshi35 Japanese Rice for Shime36
Vegetables and Tofu 37 Mushroom Hot Pot39 “Needle” Hot Pot40 Kyoto Vegetable Hot Pot42 Tofu Hot Pot45 Kabocha Pumpkin Hot Pot47 Rustic Soba Noodle Hot Pot48 Hand-Pulled Noodle Hot Pot51
Fish and Other Seafood 53 Salmon Hot Pot55 Monkfish Hot Pot56 Halibut Hot Pot59 Sea Bass Shabu-Shabu62 Whole Fish Hot Pot64 Yellowtail and Daikon Hot Pot66 Black Cod and Soy Milk Hot Pot67 Kyoto Mackerel-Miso Hot Pot69 Old Tokyo Tuna-Belly Hot Pot71 Sardine Dumplings Hot Pot72 Hiroshima Oyster Hot Pot75 “Sleet” Hot Pot77 “Snow” Hot Pot78 “Strawberry” Hot Pot81 Squid Hot Pot82 Fukagawa Clam Hot Pot83 Crab Hot Pot85 Pirate Hot Pot86 Bay Scallops and Sea Urchin Hot Pot87 “Anythil€
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