Ebook Free , by Tadashi Ono Harris Salat
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, by Tadashi Ono Harris Salat
Ebook Free , by Tadashi Ono Harris Salat
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Product details
File Size: 5169 KB
Print Length: 160 pages
Publisher: Ten Speed Press; Original edition (April 27, 2011)
Publication Date: April 27, 2011
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B004IK8PPK
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Amazon Best Sellers Rank:
#294,415 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
We bought this book to accompany the purchase of an SPT SS-301 Multi-Cooker Shabu Shabu and Grill. We always wanted to do shabu shabu at home, but have no knowledge on where to begin. Sure, we can find recipes and instructions online, but why bother with the trouble when you have all the basic information you need in a neat collection ready for you to reference when you need it? The book provide recipes for base broth (e.g. dashi, etc.), dipping sauce/condiment, meat based hot pot, seafood based hot pot, veggie hot pot and everything goes hot pot. It also goes into details on common ingredients, such as negi (welsh onion), what they are and flavor profile. Once you've found your favorite recipe and base broth, the combination is literally up to your imagination.
What a beautiful book! I've read this cover to cover and just loved it. I really enjoyed the introduction for each recipe and the color photographs. I've tried a few of the recipes and they're delicious! Some ingredients will probably be hard to find in regular grocery stores, but I love how the recipes are authentic. Hot pot cooking is pretty laid back, though, so you can substitute ingredients for the ones you can't find and it will still be great. Looking forward to trying them all.
I lived in Japan for three years, and shabu-shabu, or hot pot cooking, was terrific in the winter while living in a traditional house with no heat except a space heater and huddling under a kotasu (table with a heat bulb and quilt to cover your legs). This book has terrific, authentic recipes in an easy to follow format and the photography is gorgeous. It would be hard to pick this book up without wanting to rush off to an Asian market to get ingredients and start cooking. My boyfriend was raised on Campbell's soup, (no offense to Campbell's but let's face it, it isn't haute cuisine or fine dining) and got all ho-hum about soup until this book came into our house. The pictures got him excited, and the outcome was super. He's a convert. A great gift for others after you get a copy for yourself!
This book is as much about what Japanese Hot Pot is, as it is recipes on how to make it. The first 35 pages of the cookbook cover Hot Pot culture, ingredients, basic techniques and basic recipes. The remainder of the book divides recipes into categories based on whether vegetarian or by the type of meat is used as the main ingredient. I would have liked to see more information on substitutions. While the book does describe some substitutions, for others the authors just assume the reader has access to a Japanese or Asian market. That's simply not true for all of us.
The author showed excellent knowledge about the hot pot dish, and the varieties for each broth, vegetables and meats variation. It also has whole fish recipe too, can't wait to try that one. For my first try out, I chose the tofu hot pot dish, since I happened to have most of the ingredients, and I am pleased with the result. Wasn't sure at first whether boiled tofu would taste good, but it was delicious. And my family devoured it, including my picky eater kid. Will try other dishes soon. The book also has step by step pictures to help showed how the ingredients need to be arranged in the donabe. Very useful and artsy at the same time.
The great thing about hot pots is that most of them are super easy one pot meals. And they're quite comforting during the winter months (or all year if you live in San Francisco!).If you have access to an Asian supermarket, you can probably find most of what you need. Most of the ingredients for the soup bases are non-perishable or have a very long shelf life, so definitely consider stocking up on those. If you can't find something or live out in the sticks, many of the non-perishables are available online. Some of the fresh ingredients can often be substituted or omitted. Don't like tofu? No problem, skip it. Don't have napa cabbage? Then toss in some regular cabbage or broccoli instead. Etc.If you can't get the ingredients or don't want to commit to purchasing them, then you can use this book as a general guide. And definitely let google be your friend for helping with substitutions. For example, you can substitute dry sherry for sake (rice wine), and add some sugar to make a mirin substitute. If you don't want to make dashi stock from scratch, then get the instant powdered kind. Or maybe even consider using watered down fat free chicken broth in its place. I've owned this book for around a year and occasionally flip through it. Despite having easy access to just about every ingredient in the book, I don't think I've ever followed any of these recipes to the letter.The book is loaded with nice photos and is well written. It's an excellent source of inspiration for those cold winter (and summer) evenings.If you want to cook at the table, then I'd suggest getting a butane stove and some butane fuel canisters. They're very cheap, and unlike portable electric stoves, you can take them anywhere (like a picnic!).
Much as I love sushi and sashimi, I'm also pleased to be able to explore foodways of Japan (among other nations) that add to gustatory pleasure. This book highlights one-pot hot-pot meals from Japan.For ingredients not readily available in your supermarket, the authors provide workarounds, or links online. The cookbook is amply illustrated with yummy photos. There are recipes for the basics such as dashi sauce (whether with bonito -- shaved fish flakes; or vegetarian).There are recipes to serve center table, in the manner of fondue. Of course, there are plenty of things to do with seafood and certain meats, as well as fully vegetarian entrees.I've tried a few recipes so far... excellent to date! I can't wait to try out most of the rest. At any rate, if you are interested in far Eastern cuisine, and want to step beyond what you usually find in Japanese restaurants State-side, this could be a book for you to explore. The food is accessible and... fun.
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