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.
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