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ῴ Download Format Kindle [ Japanese Hot Pots: Comforting One-Pot Meals. ] For Free Ὼ By Tadashi Ono ‡ Hot pots, what the Japanese call nabe nah beh , are a fundamental style of Japanese home cooking, which means, by definition, theyre 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 heres a secret with a little know how, Japanese food is a cinch to make, especially these comforting dishes In the pages that follow, well 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 Theyre 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, theyre 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 theyre so easy to make.Lets 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 add taste In the second, stock is combined with flavorings like soy sauce or miso a fermented paste to create a complex broth that infuses the foods simmering in it No need to dip Finally, theres a thick broth closer to a sauce than a stock, substantial enough to stand up to boldly flavored foods like beef, venison, or oysters Japanese style chicken stock page 32 , mushroom stock, or even sake can form the basis of a hot pot broth, but dashi is the most common For good reason The Japanese word for stock, dashi is both a generic term and one synonymous with the classic stock made from kombu and dried, shaved bonito a variety of tuna This is the dashi we refer to throughout the book.Kombu and bonito are both naturally preserved ingredients, and both remarkable Giant kelp that can grow several yards long, kombu is dried into ribbons the thickness of cardboard Bonito undergoes a extensive transformation, the fish first filleted and boiled, then smoked, covered in mold, and sun dried to the hardness of oak, a technique dating from the 1600s All this culinary alchemy concentrates the ample umami naturally found in both ingredients see The Umm in Umami, opposite page And when they combine in dashi incredibly their flavor compounds synergize and pack an even greater palate pleasing wallop.Making dashi is straightforward You soak and heat the kombu in water to extract its essence, remove it, then steep the bonito flakes in the liquid, like tea see Dashi, page 30 Compared to a traditional Western stock, where bones, roots, and herbs are slow simmered to tease out their essence, dashi is faster to prepare And with just two ingredients, its also lighter, so its deep savory kick magnifies other foods rather than masks them, making dashi an incredibly versatile ingredient.Foundation IngredientsEvery Japanese hot pot is cooked with a group of wholesome foods that bestow flavor, nutrition, and heft to the dish These are the foundation ingredients, a humble, economical, and healthy assortment of roots, greens, onion, mushrooms, and tofu Combine them with broth, natural flavor, and the main ingredients and youve got a deeply satisfying meal in a pot You may not be familiar with every food we describe here, but theyre all age old Japanese staples that contribute their own singular flavors and textures Texture is about how food feels inside your mouth, a sensation as pleasing as taste to the Japanese palate Also, the vegetables here are in peak season in Japan during the colder months, making them the traditional foods for this cooking All hot pot ingredients are readily available at Japanese and Asian markets see Resources, page 139.Napa cabbage A type of Chinese cabbage and sometimes called that , its the traditional workhorse of hot pot cooking, appearing in most recipes in the book In most cases we specify a particular way to slice these leaves See How to Slice Napa Cabbage, page 52 This nutritious Japanese staple has a delicate taste, transforming as it cooks from crispy and green to tender and sweet While it simmers, too, its porous leaves work like a sponge to absorb broth and pull in lots of flavor Look for crisp, fresh leaves that are yellow green at the tips, turning white at the stem Note that for a few hot pots, instead of napa, we use ordinary round green cabbage, also long cultivated in Japan Green cabbage has a stronger, pronounced flavor than napa cabbage, and isnt as tender, but it works better for certain dishes Use the green leaves only discard the hard white core Daikon A radish that looks like a giant white carrot, daikon can grow over a foot long and as thick as a baseball bat Look for a firm root when squeezed, it should feel like a taut balloon In hot pots, daikon is eaten either cooked or grated raw When poached, it develops a delicate sweetness and readily absorbs the flavors from a dish Grated raw it adds a refreshing counterpoint, especially when matched with rich foods like oily fish Raw daikon also contains natural digestive enzymes that help assimilate said rich foods when eaten together When you peel a daikon, make sure to remove all of its thick, white skin to fully expose the glossy flesh The middle of the root holds the sweetest flavor and is the best part for cooking The tip, on the other hand, is spicy and fibrous use it for grating Daikon is usually precooked to soften it before it is added to a hot pot Negi This remarkable onion has a sharp, acidic taste when raw that turns sweet and tender when simmered We take advantage of both qualities in the recipes, pairing the bite of lightly poached negi with rich ingredients like pork belly to cut their fattiness, or cooking it all the way to add delectable sweetness to a broth Negi also mellows the fishiness of seafood, adding a sappari cleansing quality to the palate, much like wasabi does for sushi There are a number of varieties of negi, but we use Tokyo negi also called naga negi , which is readily available here Having long white cylinders that sprout green leaves, these onions grow up to 3 4 inch thick and 2 feet long Unless we indicate otherwise, use the entire negi, including the green parts, but trim off any dry leaves This onion is sometimes called Japanese leek although not a leek or welsh onion no connection to Wales , but were sticking to negi, like in Japan Finally, if you cant find them, substitute two large scallions per negi in the recipes.Japanese mushrooms Autumn in Japan heralds the arrival of crisp hot pot weather and the start of the countrys celebrated wild mushroom picking season Japanese mushrooms lavish incomparable earthy, woody flavors and fragrance to hot pots, and add a seductive visual touch to these dishes We use a quartet of cultivated varieties that are readily available at Japanese and Asian markets If you have trouble finding any of these mushrooms, substitute white button, brown crimini, or another cultivated variety of your choosing but not portobellos, whose flavor can overwhelm a broth Wild edible mushrooms like trumpets and chanterelles are fantastic, too Almost any mushroom will add fragrance and flavor to a hot pot, so feel free to give different varieties a try To clean mushrooms, wipe off any dust and dirt with a damp paper towel or cloth You can store them in the refrigerator for two to three days just wrap in a paper towel and place inside a sealed container before sticking them in the fridge Shiitake are the best known Japanese mushrooms, with the common variety of this bold fungi found in gourmet markets across the country Theres also another type of shiitake often sold at Japanese markets called donko, with thicker caps that curl under If you can find donko, use them because they have potent flavor But regular shiitake are terrific, too Cut off the tough stems and discard before cooking, and halve any large caps to make them bite size Shiitake are also sold dried, which we reconstitute in water to make a stock for some recipes Soak these whole, stems and all Shimeji are tender, straw colored mushrooms that grow in clusters and have small caps that are 1 4 to 1 2 inch across These mushrooms add flavor than fragrance, infusing dishes with an appealing earthiness Theyre typically sold in 100 gram packages about 31 2 ounces Enoki are delicate white mushrooms that grow in a dense clump, with tiny white caps sitting atop long, thin stalks They add a subtle but distinctive flavor and fragrance to hot pots Theyre typically sold in 200 gram packages about 7 ounces Oyster is our mushroom substitute for maitake, a delicious fungi but difficult to find here, while oyster mushrooms are native to America If you come across maitake, you can use them instead of oyster mushrooms in the recipes White oyster mushrooms grow in large clusters and have irregular shaped caps While not as distinctively fungusy as maitake, they add their own appealing flavor and fragrance Cut their large caps into manageable pieces.Japanese greens Greens add nutrition, flavor, and lovely color to hot pots We use a trio of leaves in our dishes The first, spinach, is as popular in Japan as it is here The other two, mizuna and shungiku, are less familiar to American cooks If you cant find one or the other, you can substitute watercress which will add its own flavor to a hot pot or spinach for either No matter what the leaves, make sure to wash them well to remove any sand and dirt, and always add them as the last step so they quickly blanch but dont overcook Mizuna, called pot herb mustard in English, has long stems and jagged leaves that resemble dandelions It has a mild taste with a hint of natural acidity The stems, which you also cook, have a wonderful texture Shungiku are the fragrant leaves of a kind of chrysanthemum This green has a strong, slightly bitter flavor thats distinct in the same way that the flavor of arugula is distinct although the two are not alike Its a classic hot pot ingredient that complements bold foods like meat.Burdock root This tapered, brown colored root resembles the business end of a whip, about 3 4 inch at its thickest, and up to 3 feet long Burdock imparts a sweet, earthy flavor to a broth Its a mainstay of the rustic hot pots of Japans far northern snow country and pairs beautifully with meat as well as other roots Burdock has a hard, woody flesh that usually must be precooked see How to Slice and Poach Burdock Root, page 49 Never peel it, as most of its flavor is found close to its skin Instead, either lightly scrape off the brown dirt on its surface with the back of a knife or, better, lightly scour it with an all purpose scrubbing pad under running water to reveal its white flesh a gentler touch than a knife Rinse off any excess dirt Also, if youre not cooking with it immediately, soak burdock in water treated with vinegar as soon as you clean it otherwise it will oxidize and discolor Use a teaspoon of distilled white or rice vinegar per cup of water.Taro This root, like burdock, is usually found in rustic hot pots Japanese taro is about the size of an egg, and has hairy brown skin, which you peel off Its cream colored flesh is sweet, earthy, and a touch starchy, with a slightly sticky consistency Look for firm roots that have unblemished skin Tofu Soybean curd is loaded with protein, and rich in calcium, iron, and vitamins For our recipes, use Japanese style or Korean style tofu, if possible Both are produced here, are available at Asian markets, and have a sublime soybean flavor than supermarket varieties do Tofu comes in many styles, but we use the following four kinds for hot pots Firm tofu momen can stand up to longer simmering, and is the one we use most often for hot pots Silken tofu kinugoshi has a delightful, fresh flavor but a very delicate texture, so handle gingerly Broiled tofu yakidofu is firm tofu that, yes, has been broiled, which reduces moisture, concentrates flavor, and gives the bean curd its distinctive toasty surface, a nice aesthetic highlight If you cant find broiled tofu, substitute the firm variety, but dont broil it yourself Abura age abu rah ah geh is tofu that has been thinly sliced and deep fried There are a number of abura age varieties for our recipes, use the one shaped like a rectangle about 3 by 6 inches in size and 1 4 inch thick They usually come several to a pack and can be stored frozen for months Since its deep fried, we first wash this tofu in boiling water to remove any excess oil.By the way, youll notice in the recipes that we usually call for big blocks of tofu like that glorious bean curd in the cover photograph Why the hefty hunks More a Japanese custom than anything else The outsized pieces look impressive in the pot and are fun to break apart with chopsticks.Hot pot noodles In hot pots, noodles are traditionally eaten two ways either cooked in the dish from the beginning or added as the shime finish , at the end of the meal The familiar Japanese noodles, udon wheat and soba buckwheat , are typically eaten as shime, which well get to later in this chapter For cooking, Japanese use a number of less familiar noodles that serve to absorb flavor, add texture, and fill the belly from the get go This is economical eating, after all Harusame are thin, transparent noodles made from mung bean, potato, or sweet potato starch They have to be soaked first, and depending on the noodle they can be up to a foot long cut in half or thirds before cooking Harusame absorb the flavors of other ingredients and turn the color of the broth as they cook Itokonnyaku and shirataki are both squiggly, translucent noodles made from konnyaku, a gelatin produced from a type of root Itokonnyaku are usually brownish colored, about the thickness of spaghetti Shirataki noodles are white colored and thinner These noodles dont absorb as much flavor as harusame instead, theyre enjoyed for their pleasing chewy texture.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 Japans 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 Japanese Soul Cooking Ramen, Tonkatsu, Tempura, and More Japanese from the Streets Kitchens of Tokyo Beyond Tadashi Ono, Harris Salat on FREE shipping qualifying offers A collection than recipes that introduces comfort food to American home cooks Ono Disney Wiki FANDOM powered by Wikia Ono is quinary protagonist Junior series The Lion Guard He one Kion s friends a member His position team keenest sight described as an intellectual brainy egret never hesitates take air seek out PROFILE Suzuki Company Toga founder director Toga SCOT based in Village, located mountains Toyama prefecture Azazel Ao no Exorcist Azazel Azazeru Eight Demon Kings, holding title King Spirits Ki regarded third strongest among demon kings appears elderly man with long hair beard obscuring most his features body has crystallized point Shemihaza Shemihaza Shumihaza three members Grigori supreme advisors True Cross Order Though appearance greatly shielded hooded ornament he wears, middle aged male Beneath garments, wears dark Hiro Hamada Hiro animated feature film Big Hero fourteen year old robotics prodigy living San Fransokyo under care aunt older brother, After sudden death at hands kabuki masked villain, support Yoseido Gallery since , Contemporary Prints Yoseido Most Complete Selection Modern Prints Since About Land Thai David Bank was born raised Thailand got start wife family restaurant moved New York began culinary training such notable chefs Jean Georges Vongerichten ASIAN BOXING Videos October st Daeduk University, Daejeon, South Korea Batzorig Batjargal vs Hironori Shigeta Earlier today Korean Mongolian Batjargal, faced off All Rookie Year Welterweight enthralling match up Edamame Wikipedia Edamame d m e preparation immature soybeans pod, found cuisines origins East AsiaThe pods are boiled or steamed may be served salt In Japan, they usually blanched % water not Japanese Hot Pots: Comforting One-Pot Meals.
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- Japanese Hot Pots: Comforting One-Pot Meals.
- Tadashi Ono
- 2017-01-24T13:29+02:00 Tadashi Ono