Japanese Hot Pots - Comforting One-Pot Meals

Zusatztext “What a gorgeous! fun! inspiring! smart book! Its pleasures are twofold: first! Tadashi Ono and Harris Salat have written a delightful cultural history of one of Japan’s premier foods; second! they have compiled fifty accessible recipes guaranteed to please the American home cook. It is a must-have for all lovers of Japanese food.” --James Oseland! editor in chief of Saveur ! author of Cradle of Flavor “The international collaboration of Chef Tadashi Ono and culinary chronicler Harris Salat has brought forth a fine cookbook devoted to nabe ! those marvelous Japanese cook-at-the-table! single-pot dishes that nourish and nurture warm friendships. This multitalented team shares a wealth of kitchen tips with their readers! spicing up good cooking advice with tasty tales.” --Elizabeth Andoh! author of Washoku: Recipes from the Japanese Home Kitchen Informationen zum Autor Tadashi Ono and Harris Salat Klappentext Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes 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, and no special equipment-they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. Hot pots, what the Japanese call nabe (nah-beh), are a fundamental style of Japanese home cooking, which means, by definition, they’re simple, fast, and easy to prepare. Many of us, though, have almost no point of reference for Japanese food beyond the local sushi bar, so cooking this cuisine can sometimes seem exotic and intimidating. But here’s a secret: with a little know-how, Japanese food is a cinch to make, especially these comforting dishes. In the pages that follow, we’ll walk you though everything you need to know, from understanding essential ingredients and seasonings to choosing the right cookware to learning basic techniques. So very soon, whipping up a gorgeous hot pot will become as second nature as roasting a chicken. What is a Japanese Hot Pot? Japanese hot pots are a delicious medley of foods poached in broth inside a single cooking vessel, a tempting combination of vegetables, tofu, noodles, seafood, poultry, or meat. They’re usually enjoyed in the colder months, but many of these dishes are also eaten year round. They evolved in Japan as wholesome, economical, and complete one-pot meals, especially with rice or noodles added at the finish as is customary. Compared to Western foods, they’re heartier than soup but not as dense as stew. Think of hot pots as a mingling of tasty layers: broth, foundation ingredients (basic foods found in every dish), main ingredients, natural flavorings like soy sauce and miso, and accents and garnishes like wasabi. Each of these enhances the others and together they create the dish. And because the ingredients and flavorings cook in broth, they impart their essence to the liquid as well as to the other foods in the pot. So everything is nuancing everything else all the time--which is why these dishes produce such delightfully vibrant tastes even though they’re so easy to make. Let’s take a peek at each of the layers to understand them better. Broth (and Dashi) Japanese hot pots come in three basic styles, based on the broth--water and kombu, flavored stock, or a thick broth. In the first, water simmers with kombu, a remarkable kelp (see “The Power of Kombu,” page 6). Foods poached in this liquid are then dipped into a sauce to ...

Dettagli sul prodotto

• Autori: Tadash Ono, Tadashi Ono, Tadashi Salat Ono, Harris Salat
• Con la collaborazione di: Lucy Schaeffer (Fotografie)
• Editore: Ten Speed
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 22.09.2009
• EAN: 9781580089814
• ISBN: 978-1-58008-981-4
• Pagine: 160
• Dimensioni: 230 mm x 242 mm x 15 mm
• Categoria: Guide e manuali > Mangiare e bere