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

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    • Categories: Stocks; Japanese
    • Ingredients: kombu; bonito flakes
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    • Categories: Stocks; Japanese
    • Ingredients: chicken bones; chicken wings
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    • Categories: Japanese; Vegan; Vegetarian
    • Ingredients: napa cabbage; spinach
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    • Categories: Sauces, general; Japanese
    • Ingredients: mirin; kombu; bonito flakes; citrus fruit of your choice; soy sauce; usukuchi soy sauce
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    • Categories: Dips, spreads & salsas; Sauces, general; Japanese; Vegan; Vegetarian
    • Ingredients: togarashi spice; daikon radishes
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    • Categories: Rice dishes; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: Japanese short-grain rice
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: kombu; bonito flakes; sake; mirin; soy sauce; napa cabbage; firm tofu; shiitake mushrooms; oyster mushrooms; hon-shimeji mushrooms; enoki mushrooms; spinach; shichimi togarashi
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: aburage; kombu; bonito flakes; mirin; soy sauce; mizuna; daikon radishes; sansho powder
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    • Categories: Stews & one-pot meals; Main course; Japanese; Vegan; Vegetarian
    • Ingredients: burdock root; lotus root; carrots; kombu; taro root; daikon radishes; miso; shiro miso; shiitake mushrooms; shimeiji mushrooms; mizuna; shichimi togarashi
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: soy sauce; kombu; bonito flakes; mirin; silken tofu; shiitake mushrooms; menegi; napa cabbage; shichimi togarashi; scallions
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    • Categories: Stews & one-pot meals; Main course; Japanese; Vegan; Vegetarian
    • Ingredients: dried shiitake mushrooms; soy sauce; mirin; kombu; kabocha squash; daikon radishes; taro root; carrots; menegi; napa cabbage; shimeiji mushrooms; udon noodles; shichimi togarashi
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    • Categories: Stews & one-pot meals; Main course; Japanese; Vegan; Vegetarian
    • Ingredients: buckwheat flour; aka miso; sake; carrots; daikon radishes; kombu; burdock root; firm tofu; menegi
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    • Categories: Stews & one-pot meals; Main course; Japanese; Vegan; Vegetarian
    • Ingredients: dried shiitake mushrooms; all-purpose flour; sake; mirin; usukuchi soy sauce; kombu; burdock root; carrots; napa cabbage; menegi; shimeiji mushrooms; shichimi togarashi
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: kombu; bonito flakes; shiro miso; mirin; Spanish onions; green cabbage; baking potatoes; firm tofu; harusame noodles; menegi; enoki mushrooms; shiitake mushrooms; salmon fillets; shungiku; sansho powder
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: aka miso; mirin; kombu; bonito flakes; harusame noodles; napa cabbage; firm tofu; enoki mushrooms; oyster mushrooms; monkfish fillets; menegi; shungiku; togarashi spice; daikon radishes; scallions
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: halibut; kombu; harusame noodles; napa cabbage; menegi; firm tofu; oyster mushrooms; enoki mushrooms; sake; mirin; bonito flakes; citrus fruit of your choice; soy sauce; usukuchi soy sauce; togarashi spice; daikon radishes; chives
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: sea bass fillets; mizuna; firm tofu; menegi; shimeiji mushrooms; enoki mushrooms; napa cabbage; spinach; mirin; kombu; bonito flakes; citrus fruit of your choice; soy sauce; usukuchi soy sauce; togarashi spice; daikon radishes; scallions; harusame noodles; sake
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: red snapper; kombu; napa cabbage; menegi; shimeiji mushrooms; sake; mizuna; mirin; bonito flakes; citrus fruit of your choice; soy sauce; usukuchi soy sauce; togarashi spice; daikon radishes; scallions
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: daikon radishes; kombu; bonito flakes; mirin; soy sauce; napa cabbage; firm tofu; menegi; shiitake mushrooms; yellowtail kingfish; shungiku; sansho powder
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: black cod; soy milk; kombu; bonito flakes; shiro miso; napa cabbage; menegi; firm tofu; enoki mushrooms; shimeiji mushrooms; mizuna; wasabi
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: mackerel fillets; daikon radishes; kombu; bonito flakes; sake; miso; shiro miso; napa cabbage; firm tofu; menegi; oyster mushrooms; spinach; fresh ginger; scallions
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: kombu; bonito flakes; mirin; soy sauce; shirataki noodles; menegi; napa cabbage; Japanese broiled tofu; tuna belly
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: sardines; sake; fresh ginger; scallions; soy sauce; mirin; kombu; firm tofu; napa cabbage; menegi; spinach
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: hatcho miso; aka miso; miso; sake; kombu; bonito flakes; napa cabbage; harusame noodles; firm tofu; shimeiji mushrooms; menegi; oysters; shungiku; sansho powder
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: daikon radishes; kombu; bonito flakes; usukuchi soy sauce; sake; harusame noodles; firm tofu; napa cabbage; oyster mushrooms; menegi; oysters; yuzu pepper
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Notes about this book

Notes about Recipes in this book

  • 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 158008981X
  • ISBN 13 9781580089814
  • Linked ISBNs
  • Published Sep 01 2009
  • Format Paperback
  • 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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