Japanese Hot Pots: Comforting One-Pot Meals by Tadashi Ono and Harris Salat

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  • Beef sukiyaki (Sukiyaki)

    • adrienneyoung on April 03, 2021

      A thoroughly great New Year's Eve dinner for 4 people. Make double the rice you think you'll need. Serve with beer. Don't forget the Japanese pickles.

    • mjes on September 14, 2021

      I have used a sukiyaki recipe taught to me by a Japanese personal chef in 1971 for years. But I like trying other recipes especially as the available ingredients changes. For the first time I dipped my ingredients in egg before eating it - I like the texture but am not sure it is worth the effort. I found this recipe to have a very good balance in its ingredients and excellent seasoning.

  • Hiroshima oyster hot pot (Kaki nabe)

    • Rinshin on February 20, 2017

      Comforting, yes, but average in satisfaction scale. This was like eating miso soup with more ingredients. I did prepare this the dote nabe style as a suggested variation by painting the rim of nabe clay pot with the miso mixture.

  • Hakata pork intestines hot pot (Motsu nabe)

    • kmberger on May 11, 2014

      My wife is from Aichi-Prefecture in Japan, home of Haccho Miso, and motsu nabe is referred to as dote nabe, and rather than shoyu based, dote nabe is miso based, and it traditionally should be made with haccho dark red miso to really optimize the umami flavor. I lived and worked in Japan for 10 years so I've learned how to make this form of hot pot that can be made from either pork or beef intestines, along with calves liver and Konyaku is a New Year's speciality. Anyone interested in the recipe can contact me kerry.berger@gmail.com.

  • Ponzu

    • Skamper on December 16, 2018

      This was delicious. I used yuzu, lemon, and lime.

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  • ISBN 10 1299169783
  • ISBN 13 9781299169784
  • Published Apr 27 2011
  • Format eBook
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Shabu-shabu. Sukiyaki. Oden. Known as Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying, and hearty meals that the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming hot pots 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--just an earthenware crock, a portable burner, and a good appetite.

  • An introduction to Japan's most beloved home cooking, with recipes for 50 authentic regional favorites.
  • Includes a primer on hot pot culture, ingredients, condiments, and tools.
  • Hot pots are wholesome, economical, and easy to prepare midweek.

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