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    The Japanese Hotpot Book: How to Cook Simple, Authentic Japanese Hot Pot Dishes
    The Japanese Hotpot Book: How to Cook Simple, Authentic Japanese Hot Pot Dishes
    The Japanese Hotpot Book: How to Cook Simple, Authentic Japanese Hot Pot Dishes
    Ebook102 pages34 minutes

    The Japanese Hotpot Book: How to Cook Simple, Authentic Japanese Hot Pot Dishes

    By Martha Stone

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    About this ebook

    Whenever Japanese cuisine is the topic of a conversation, sushi is probably the first thing that comes to mind. However, sushi is actually more of a restaurant type of Japanese cuisine. If you want to have the taste of authentic home-style Japanese cooking, then the hotpot is the answer.

    Hotpots have always been part of the Asian food tradition and are definitely the quintessential comfort food. In Japan, hotpots are thus enjoyed not just for their taste but also asa unique dining experience that brings the family together.

    Experience delicious andhomey dining with "The Japanese Hotpot Book: How to Cook Simple, Authentic Japanese Hot Pot Dishes." This book will feature 36 easy-to-follow Japanese hotpot recipes, including tips and a bit of history for you to enjoy.

    LanguageEnglish
    PublisherMartha Stone
    Release dateAug 19, 2014
    ISBN9781310994432
    The Japanese Hotpot Book: How to Cook Simple, Authentic Japanese Hot Pot Dishes
    Author

    Martha Stone

    Martha Stone is a chef and also cookbook writer. She was born and raised in Idaho where she spent most of her life growing up. Growing up in the country taught her how to appreciate and also use fresh ingredients in her cooking. This love for using the freshest ingredients turned into a passion for cooking. Martha loves to teach others how to cook and she loves every aspect of cooking from preparing the dish to smelling it cooking and sharing it with friends.Martha eventually moved to California and met the love of her life. She settled down and has two children. She is a stay at home mom and involves her children in her cooking as much as possible. Martha decided to start writing cookbooks so that she could share her love for food and cooking with everyone else.

    Read more from Martha Stone

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      Book preview

      The Japanese Hotpot Book - Martha Stone

      Introduction

      Hotpot dishes are Asia's easy, one-cook comfort food in a pot, often served during the colder season, but many still do serve them all year-round.

      In Japan, they are known as nabe, referring to the pot they are cooked in. Hotpots are a delicious symphony of vegetables, tofu, meat, seafood, or poultry.

      They have evolved as a quick, wholesome and economical meal; the addition of rice or noodles makes it a hearty, filling dish.

      While hotpots may resemble the Western stew, they're much lighter in both texture and taste as the ingredients are quickly cooked through.

      What makes hotpot special?

      Hotpots are not just a dish and a meal to enjoy eating. It’s an experience in itself too. Traditionally, hotpot dishes are served during the cold, winter months since the simmering broth is a good way to keep the body warm.  Aside from the physical warmth that this dish offers, the communal style of eating this dish also makes it feel like a really special meal, meant to be enjoyed by sharing with other people.

      To eat hotpot, a huge pot filled with the simmering broth is placed in the middle of the table. Plates of meat, vegetables, noodles, condiments, and dipping sauces are then laid around the burbling pot. Diners are then free to take and cook their chosen ingredient into the broth. They then fish them out of the broth when it is cooked. The cooked pieces of meat are then dipped in the chosen sauce before eating.

      Where to cook your hotpot?

      Invest in good hotpot cookware to ensure that your dishes come out great every time. If you want something traditional, buy a Japanese donabe. Made with clay, donabe often have a rounded bottom and a domed lid, making it very efficient in distributing heat.The other option is the enameled cast-iron cookware, which is more readily available. They are good alternatives and much sturdier, too. However, unlike the donabe, it cannot retain heat for a long time.

      The Basic Ingredients

      While every hotpot is different and special, there are a few staple ingredients that is found in almost variation of this heartwarming dish. Most of these are common in any Japanese household but you might have some difficulty finding them in your own local grocery. Try a specialty grocery or Asian store for these ingredients.

      Napa Cabbage

      Napa is a type of Chinese cabbage that is the traditional ingredient in hotpot dishes. Its leaves are quite porous, making it the best candidate for this type of cooking. Napa also typically has a milder taste than other kinds of cabbage, making it easily adaptable to whatever flavor your broth is.    

      Tofu

      Loaded with protein, calcium, iron and other vitamins, tofu is a mainstay in most Japanese hotpot dishes. There are several varieties of tofu used in hotpot dishes:

      Momen tofu: This type of tofu is considered as the firm type of tofu. It is the favorite type for hotpots as it can stand up to longer simmering without breaking into pieces.

      Kinugoshi tofu: Softer than momen tofu, kinugoshi or silken tofu, has a more delicate texture and taste. It can easily break into pieces so handle carefully. Do not let it simmer too long; a quick blanch is all it needs.

      Yakidofu: Yakidofu is broiled momen tofu, giving

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