Carla Hale - Hot Pots: Hot Pot Cookbook for Easy One-Pot Meals
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If you have always wanted to make traditional Japanese hot pots, then you have certainly come to the right place. Inside of this hot pot cookbook you will uncover how to make traditional hot pots with the help of over 25 different hot pot recipes.
So, what are you waiting for?
Grab a copy of this hot pot cookbook and start making traditional hot pots as soon as today.
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Hot Pots Hot Pot Cookbook for Easy One-Pot Meals BY Carla Hale 
Copyright 2018 Carla Hale - Kindle Edition
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
Hot pots are essential in any Japanese diet. It is known as the ultimate comfort food. It is made in one pot and is packed with wholesome ingredients that are poached in a rich broth that is sure to please even the pickiest of people. It is a communal type of dish that can bring friends and family together to make a fun feast that can be made to please everyone. When you first taste a hot pot for yourself, there is never going back to traditional Japanese cooking. What is there not to like about them? They can be well-balanced and made with nutritious roots, vegetables, tofu, noodles and a variety of different types of meat. Perfect for practically any occasion and any day of the year, one taste and I know you will become hooked. That is what you will learn how to prepare within this cookbook. By the end of this cookbook, not only do I hope you can make traditional hot pot dishes from the comfort of your own home, but with the tips you will find in this book, I hope you will be able to make any complicated hot pot dish with ease. So, what are we waiting for? Lets jump into it!
This is a hot pot dish made with a traditional combination of miso, burdock and venison which helps to balance out the gaminess of the venison. Makes: 4 servings Total Prep Time: 1 hour and 5 minutes Ingredients: pound of burdock root Distilled white vinegar, for soaking 1, 750 ml bottle of red wine cup of Hatcho miso 3 taro roots, peeled and sliced 1 Tbsp. of aka miso cup of white sugar pound of napa cabbage, thinly sliced 1, 7 ounce pack of itokonnyaky, strained and cut into quarters 1/2, 6 ounce pack of tofu, broiled and cut 4 pieces 4 ounces of oyster mushrooms, trimmed 3 ounces of Shimeji mushrooms 1 pound of venison, sliced thinly 2 cups of shungiku leaves, stems removed Dash of black pepper Directions: 1. Place the burdock pieces into a bowl. Pour water over the pieces. Add in 1 teaspoon of vinegar for every 1 cup of water used. Set aside to soak for 30 minutes. Strain and pout into a hot pot. 2.
Pour in the red wine. Cover and allow to come to a boil over high heat. Decrease the heat to medium. Continue to simmer for 15 minutes. 3. Add in the taro root, Hatcho miso, aka miso and white sugar into the hot pot.
Cover and continue to cook for 5 minutes. 4. Remove the cover. Push the taro root and burdock to one side of the hot pot. Add in the sliced cabbage, itokonnyaku and broiled tofu pieces. 5. 5.
Add in the trimmed oyster mushrooms, Shimeji mushrooms and venison. Stir gently to mix. 6. Cook for 8 to 10 minutes or until the venison is cooked through. Remove from heat. 7.
Add in the shungiku leaves. Season with a dash of black pepper. 8. Serve immediately.
This is a quick and easy hot pot dish you can make whenever you are craving something on the spicy side. Makes: 2 to 4 servings Total Prep Time: 15 minutes Ingredients: 1 pack of hot pot seasoning Beef stock, as needed 2 slices of ginger, thinly sliced 3 cloves of garlic, optional Dash of dried chili Sichuan peppercorns, for serving Directions: 1. In a pot, add in 1 tablespoon of vegetable oil. Add in the hot pot seasoning. Cook over low heat for 3 minutes or until fragrant. 2. Add in the slices of ginger, cloves of garlic and dash of dried chili. 3.
Transfer into a hot pot. 4. Pour in at least 1 inches of beef stock. Allow to come to a boil. 5.
This delightful hot pot features authentic Chinese flavors that many people love. This delightful hot pot features authentic Chinese flavors that many people love. Made with a few key staples in Asian cooking, this hot pot will make you feel as if you are in the heart of Asia. Makes: 4 servings Total Prep Time: 40 minutes Ingredients: 1 Tbsp. of ginger root, grated 4 cloves of garlic, grated 8 cups of water pound of mushrooms, chopped 1 tsp. of chile paste 2 Tbsp. of soy sauce 2 tsp. of peanuts, chopped and optional cup of cabbage, chopped and for topping Cilantro, chopped and for topping Daikon, thinly sliced and for topping Directions: 1. of peanuts, chopped and optional cup of cabbage, chopped and for topping Cilantro, chopped and for topping Daikon, thinly sliced and for topping Directions: 1.
In a hot pot set over medium to high heat, add in the ginger root and grated garlic. Cook for 1 minute. 2. Add in the water. Allow to come to a boil. Lower the heat to low.
Add in the mushrooms, paste, soy sauce and oil. Cover and allow to cook for 20 minutes. 3. Slice the tofu into 4 slices and then each slice into 8 pieces. Add into the hot pot along with the carrots and white parts of the scallions. 4. 4.
Add in the dried soba noodles. Cook for 3 minutes or until soft. 5. Ladle the broth into serving bowls. Top off with the chicken, chopped peanuts, chopped cabbage, chopped cilantro and sliced daikon.
This authentic hot pot dish is mostly famous for its tender lamb that is absolutely delectable. Font size:
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