Monday May 21, 2012

Japanese Hot Pots: Comforting One-Pot Meals

Japanese Hot Pots: Comforting One-Pot Meals

Finally—a book on “nabe” in English. Chef Tadashi Ono of Matsuri restaurant in New York and journalist-blogger Harris Salat of the “Japanese Food Report” have teamed up for the definitive guide to Japan’s quintessential comfort food.

The first chapter deconstructs the basic parts of a good nabe: broth and dashi; foundational ingredients like Napa cabbage, daikon, Japanese mushrooms and tofu; seasonings such as miso; and yakumi (condiments) like ponzu and yuzu kosho. There are helpful suggestions on how to incorporate shime, the rice or noodles added to the hotpot as the traditional end of the meal.

Recipes include classics like mizutaki (chicken and vegetables), yudofu (tofu) and the sumo wrestler’s staple, chanko nabe. Readers in Japan who want to try the book’s regional dishes are fortunate to have access to esoteric ingredients like ishiri fish sauce from the Noto peninsula or the grilled rice “logs” of Akita (kiritampo).

“Japanese Hot Pots” is so easy to follow that you may soon find nabe becoming a regular part of your repertoire. And vegetarians, don’t despair — there are plenty of meatless recipes to keep you well fed through the winter.

Metropolis magazine

  • 0

    kirakira25

    I LOVE nabe! I particularly love the lack of washing up that follows a good nabe dinner...

  • 0

    Kapuna

    Nabe is the best!!

  • 0

    sctaber56

    I agree - Nabe is the quintessential Japanese comfort food. Can anyone recommend a good nabemono restaurant in the San Francisco Bay Area?

  • 0

    goddog

    Great dishes. I love nabe too and very easy to make. Also if you break the rules, you can come up with some interesting dishes. Put hot kimchi in there too. Yummy

  • 0

    Ranger_Miffy

    Nabe is basically vegetable soup...nutritious and inexpensive to make anywhere, and in Japan there are soooo many seasonal options. I make it every week starting with the water remaining from boiling my two blocks of tofu from the local tofu-ya. Adding fish or meat is pretty good, too. Happy New Year and let's head for the ozoni nabe variation....so good on a cold morning! The potential of nabe is limitless.

  • 0

    Dewaashita

    I am looking forward to this publication.

  • 0

    xpompey8

    This thread makes me hungry..

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