Simply Hot Pots: A Complete Course in Japanese Nabemono and Other Asian One-Pot Meals

Simply Hot Pots: A Complete Course in Japanese Nabemono and Other Asian One-Pot Meals

by Amy Kimoto-Kahn

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Overview

In Japan, hot pot cooking is called nabemono, or nabe, and cooked in donabe, traditional clay pots. Comforting, healthy, affordable, easy, and quick—especially when you make your broth bases in advance—these satisfying one-pot meals can be customized for anyone (including kids!).

Simply Hot Pots brings hot pot cooking to your table with a complete course of 75 recipes, including 15 base broths (from shabu-shabu to bone broths to creamy corn and tomato broths); pork, chicken, beef, seafood, spicy, vegetable, and specialty hot pot meals; dipping sauces; sides; and desserts. Amy Kimoto-Kahn, the best-selling author of Simply Ramen, shares recipes of traditional and non-traditional Japanese hot pots, along with East Asian hot pots with flavors from Mongolia, Thailand, and Malaysia.

You and your guests will love quickly cooking shabu-shabu–style meats, greens, mushrooms, onions, root and other vegetables, and tofu in the piping hot, savory broths, followed by a shime (end-of-meal course), when plump udon noodles, tender ramen noodles, or fluffy rice are placed into the leftover broth and simmered until warm and bursting with its delicious flavor.

With easy-to-follow, step-by-step instructions and stunning photos, Simply Hot Pots will not only have your dinner table brimming with great food, but also great conversation.

Delve into the world of Asian cuisine with the Simply … series. From ramen to pho to hot pots, these beautifully photographed cookbooks serve to diversify your kitchen and your palette with easy-to-follow recipes for these iconic dishes.

Other titles in this series include: Simply Pho, Simply Ramen.
 

Product Details

ISBN-13: 9780760363102
Publisher: Race Point Publishing
Publication date: 01/08/2019
Series: Simply ...
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 176
File size: 32 MB
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About the Author

Amy Kimoto-Kahn was born in Fullerton, California, and now lives with her family in Boulder, Colorado. She is Yonsei, or fourth-generation Japanese-American, and a mom of three. She is a graduate of the Miyajima Ramen School in Osaka, Japan, and has taught a popular series of Asian-inspired cooking classes for Williams-Sonoma. She shares her Japanese-American homestyle, kids-will-like-it-too recipes on her blog, Easy Peasy Japanesey. When she is not cooking, she runs a mom-focused marketing firm, Fat Duck Consulting that she founded in 2008. She is the best-selling cookbook author of Simply Ramen (Race Point, 2016) and Simply Hot Pots (Race Point, 2019).


Amy Kimoto-Kahn was born in Fullerton, California, and now lives with her family in Boulder, Colorado. She is Yonsei, or fourth-generation Japanese-American, and a mom of three. She is a graduate of the Miyajima Ramen School in Osaka, Japan, and has taught a popular series of Asian-inspired cooking classes for Williams-Sonoma. She shares her Japanese-American homestyle, kids-will-like-it-too recipes on her blog, Easy Peasy Japanesey. When she is not cooking, she runs a mom-focused marketing firm, Fat Duck Consulting that she founded in 2008. She is the best-selling cookbook author of Simply Ramen (Race Point, 2016) and Simply Hot Pots (Race Point, 2019).

Table of Contents

Preface 7

Introduction 11

Anatomy of a Hot Pot 19

Cooking Nabe 24

Broth Bases, Sauces, and More 27

Pork Hot Pots 67

Chicken Hot Pots 77

Beef Hot Pots 87

Seafood Hot Pots 97

Spicy Hot Pots 107

Vegetable Hot Pots 119

Specialty Hot Pots 129

Side Dishes 137

Desserts 155

Hot Pot Glossary 164

Index 169

Acknowledgments 174

About the Author 176

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