Japanese Hot Pots by Ono, Tadashi -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Acknowledgments Introduction The Basics

What is a Japanese Hot Pot? Hot Pot Cookware Shime (The Finish) Every Hot Pot has a Story

Basic Recipes

Dashi Japanese Chicken Stock Napa Cabbage–Spinach Rolls Ponzu Momiji Oroshi Japanese Rice for Shime

Vegetables and Tofu

Mushroom Hot Pot “Needle” Hot Pot Kyoto Vegetable Hot Pot Tofu Hot Pot Kabocha Pumpkin Hot Pot Rustic Soba Noodle Hot Pot Hand-Pulled Noodle Hot Pot

Fish and Other Seafood

Salmon Hot Pot Monkfish Hot Pot Halibut Hot Pot Sea Bass Shabu-Shabu Whole Fish Hot Pot Yellowtail and Daikon Hot Pot Black Cod and Soy Milk Hot Pot Kyoto Mackerel-Miso Hot Pot Old Tokyo Tuna-Belly Hot Pot Sardine Dumplings Hot Pot Hiroshima Oyster Hot Pot “Sleet” Hot Pot “Snow” Hot Pot “Strawberry” Hot Pot Squid Hot Pot Fukagawa Clam Hot Pot Crab Hot Pot Pirate Hot Pot Bay Scallops and Sea Urchin Hot Pot “Anything Goes” Hot Pot Oden

Chicken and Duck

Hakata Chicken Hot Pot Nagoya Chicken Sukiyaki Old Tokyo Chicken Hot Pot Akita Hunter Hot Pot Chicken and Milk Hot Pot Sumo Wrestler Hot Pot Chicken Curry Hot Pot Duck and Duck Dumpling Hot Pot Duck Gyoza Hot Pot

Beef, Pork, Lamb, and Venison

Beef Sukiyaki Beef Shabu-Shabu Shabu-Suki Yokohama Beef Hot Pot Beef and Taro Root Hot Pot Pork Shabu-Shabu Pork Miso Hot Pot Pork and Greens Hot Pot Hakata Pork Intestines Hot Pot Pork Kimchi Hot Pot Sake Brewer Hot Pot Lamb Shabu-Shabu Venison Hot Pot

Resources Index