Collects 50 recipes for authentic Japanese hot pots, including a primer on hot pot culture, ingredients, condiments, and tools.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
TADASHI ONO was the executive chef of Matsuri in New York City. He has been featured in the New York Times, Gourmet, Food & Wine, and other prestigious publications. HARRIS SALAT writes about food and culture for the New York Times, Gourmet, Saveur, and other publications. He is the coauthor of Takashi’s Noodles. He lives in New York City.
Inhaltsangabe
Contents Acknowledgments vii Introduction 1 The Basics 5 Basic Recipes 29 Dashi 30 Japanese Chicken Stock 32 Napa Cabbage—Spinach Rolls 33 Ponzu 34 Momiji Oroshi 35 Japanese Rice for Shime 36 Vegetables and Tofu 37 Mushroom Hot Pot 39 “Needle” Hot Pot 40 Kyoto Vegetable Hot Pot 42 Tofu Hot Pot 45 Kabocha Pumpkin Hot Pot 47 Rustic Soba Noodle Hot Pot 48 Hand-Pulled Noodle Hot Pot 51 Fish and Other Seafood 53 Salmon Hot Pot 55 Monkfish Hot Pot 56 Halibut Hot Pot 59 Sea Bass Shabu-Shabu 62 Whole Fish Hot Pot 64 Yellowtail and Daikon Hot Pot 66 Black Cod and Soy Milk Hot Pot 67 Kyoto Mackerel-Miso Hot Pot 69 Old Tokyo Tuna-Belly Hot Pot 71 Sardine Dumplings Hot Pot 72 Hiroshima Oyster Hot Pot 75 “Sleet” Hot Pot 77 “Snow” Hot Pot 78 “Strawberry” Hot Pot 81 Squid Hot Pot 82 Fukagawa Clam Hot Pot 83 Crab Hot Pot 85 Pirate Hot Pot 86 Bay Scallops and Sea Urchin Hot Pot 87 “Anything Goes” Hot Pot 89 Oden 91 Chicken and Duck 93 Hakata Chicken Hot Pot 95 Nagoya Chicken Sukiyaki 96 Old Tokyo Chicken Hot Pot 98 Akita Hunter Hot Pot 101 Chicken and Milk Hot Pot 103 Sumo Wrestler Hot Pot 105 Chicken Curry Hot Pot 107 Duck and Duck Dumpling Hot Pot 108 Duck Gyoza Hot Pot 111 Beef, Pork, Lamb, and Venison 113 Beef Sukiyaki 114 Beef Shabu-Shabu 117 Shabu-Suki 120 Yokohama Beef Hot Pot 123 Beef and Taro Root Hot Pot 124 Pork Shabu-Shabu 126 Pork Miso Hot Pot 127 Pork and Greens Hot Pot 128 Hakata Pork Intestines Hot Pot 130 Pork Kimchi Hot Pot 131 Sake Brewer Hot Pot 133 Lamb Shabu-Shabu 134 Venison Hot Pot 136 Resources 139 Index 143
Contents Acknowledgments vii Introduction 1 The Basics 5 Basic Recipes 29 Dashi 30 Japanese Chicken Stock 32 Napa Cabbage—Spinach Rolls 33 Ponzu 34 Momiji Oroshi 35 Japanese Rice for Shime 36 Vegetables and Tofu 37 Mushroom Hot Pot 39 “Needle” Hot Pot 40 Kyoto Vegetable Hot Pot 42 Tofu Hot Pot 45 Kabocha Pumpkin Hot Pot 47 Rustic Soba Noodle Hot Pot 48 Hand-Pulled Noodle Hot Pot 51 Fish and Other Seafood 53 Salmon Hot Pot 55 Monkfish Hot Pot 56 Halibut Hot Pot 59 Sea Bass Shabu-Shabu 62 Whole Fish Hot Pot 64 Yellowtail and Daikon Hot Pot 66 Black Cod and Soy Milk Hot Pot 67 Kyoto Mackerel-Miso Hot Pot 69 Old Tokyo Tuna-Belly Hot Pot 71 Sardine Dumplings Hot Pot 72 Hiroshima Oyster Hot Pot 75 “Sleet” Hot Pot 77 “Snow” Hot Pot 78 “Strawberry” Hot Pot 81 Squid Hot Pot 82 Fukagawa Clam Hot Pot 83 Crab Hot Pot 85 Pirate Hot Pot 86 Bay Scallops and Sea Urchin Hot Pot 87 “Anything Goes” Hot Pot 89 Oden 91 Chicken and Duck 93 Hakata Chicken Hot Pot 95 Nagoya Chicken Sukiyaki 96 Old Tokyo Chicken Hot Pot 98 Akita Hunter Hot Pot 101 Chicken and Milk Hot Pot 103 Sumo Wrestler Hot Pot 105 Chicken Curry Hot Pot 107 Duck and Duck Dumpling Hot Pot 108 Duck Gyoza Hot Pot 111 Beef, Pork, Lamb, and Venison 113 Beef Sukiyaki 114 Beef Shabu-Shabu 117 Shabu-Suki 120 Yokohama Beef Hot Pot 123 Beef and Taro Root Hot Pot 124 Pork Shabu-Shabu 126 Pork Miso Hot Pot 127 Pork and Greens Hot Pot 128 Hakata Pork Intestines Hot Pot 130 Pork Kimchi Hot Pot 131 Sake Brewer Hot Pot 133 Lamb Shabu-Shabu 134 Venison Hot Pot 136 Resources 139 Index 143
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