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.
Although I’d heard of hot pots before picking up this cookbook, I honestly had little idea what they actually were. Which, is a good part of why this book attracted my attention. That and I love to cook – and eat – different kinds of food. Besides, get a load of that cover. Doesn’t it make you hungry just looking at it?
So, what is a hot pot exactly? It’s a healthy, affordable meal that is also quick and easy to prepare. Starting with a steaming hot broth, you build upon it by adding proteins, vegetables, rice or noodles, sauce, and garnishes. A good-for-you dinner that will fill your belly and not break the bank at the same time.
Simply Hot Pots covers all the bases giving you recipes for twelve different broths, a handful of sauces, and hot pots to fit every taste, diet, and need. There are plenty of meat-based, seafood-based, and vegetarian recipes to choose from as well as a special section for spicy hot pots in case that’s your jam. Truth be told, I love spicy stir fries, so I’m definitely all in with these spicy hot pots.
This is an exceptionally comprehensive cookbook. You’re not only given a ton of recipes (including desserts!) and instructions on how to build the perfect hot pot, but you’re also blessed with a ton of additional information as well. There’s a list of traditional equipment as well as substitutions that you probably already have lurking in your cupboards. You get a glossary of ingredients plus more common replacements in case you’re unable to locate some of the more unique ingredients. In addition, the photos of the food – and the author’s family – are beautifully done, making you want to pull up a chair and grab your chopsticks.
*Thanks to Netgalley, the publisher, and the author for a digital review copy in exchange for a fair and honest review.