We recently visited the Martha Stewart Show to cook hot pot! Martha chose two dishes, which Tadashi prepared with her on live TV. To check out the segments, click here, then click on the "watch videos" link for kabocha hot pot and beef shabu shabu.
"We've gone through stacks upon stacks of cookbooks to come up with a Top 10 Cookbooks of 2009 list to inspire some gift ideas for the cookbook enthusiasts on your holiday shopping list," writes one of our favorite food sites, Serious Eats. And guess what? We made the list! We're so thrilled Serious East has chosen our cookbook as one of The Ten Best Cookbooks of 2009! Please check out.
Check out Tadashi demonstrating how to cook hot pot on New York's LXTV. Go Tadashi!
Here's what the New York Times says about our book:
"Steaming bowls sustain body and soul in the cold months. Your grandmother probably knew how to fill this need and the Japanese certainly do, as Tadashi Ono and Harris Salat so deftly demonstrate in "Japanese Hot Pots: Comforting One Pot Meals" Once you have assembled the ingredients, the actual preparation is brief..The recipes are blueprints that welcome variation." -- Florence Fabricant
We love how easy it is to cook hot pots, and how fast, delicious and wholesome the results! But in case you need more convincing (smiley face goes here), head over to Matsuri in New York, where Tadashi has just introduced a new hot pot menu for the fall and winter, with some of our favorites from the book. Click here to check out the menu.
In this video, I join my coauthor Tadashi in the Matsuri kitchen to demonstrate a few incredibly versatile and useful Japanese knife techniques (please note the video starts in black for 5 seconds). If nothing else, hold your knife like Tadashi does, and you'll dramatically improve your slicing mojo.
Check out the popular Asian cooking blog Rasa Malaysia for a terrific "Anything Goes" hot pot cooked from our book!
We were delighted to read that Serious Eats, one of our favorite food blogs in the universe reviewed our book! Here's some of what they said: "Japanese Hot Pots is full of beautiful photography. A quick perusal will make your stomach grumble for a steaming bowl of broth with all kinds of vegetables, proteins, noodles, and tofu. If your knowledge of Japanese is limited to California rolls and shrimp tempura, recreating these stunning hot pots at home might strike you as a daunting task. But let me assure you--these hot pots are a breeze to put together, most of them coming together in less than 30 minutes. Hot pots are more about assembly than complicated cooking. Even the soup bases don't require a long time to simmer." Read the full post here. Thanks, Caroline Russock and Serious Eats!
On page 33 of the book we explain how to make napa cabbage-spinach rolls, which help your hot pot in two ways: they add a delightful flourish to your dish, and, since the rolls are precooked, speed up the preparation process. We love using these rolls in our hot pots -- in addition to the recipes where we call for them, try substituting them for napa cabbage in other dishes. In the video above, we walk you through how to prepare them -- they're easy, give 'em a try!
In this video we got share more details about cooking one of our favorite hot pots, Chicken Mizutaki. Check it out -- techniques we go over here apply to all the hot pots in our book!
This gorgeous hot pot, Mizutaki, is one of our favorites, a rustic dish that hails from Hakata, an old section of the southern Japanese city of Fukuoka. It's simple, down-to-earth and a snap to prepare (like all hot pots!). We mean, it's chicken in chicken broth, how fundamental is that? Accent with a condiment called yuzu kosho to add citrusy, peppery notes, and you're set. Here is the full version of the clip we posted earlier, of Tadashi and I walking you through cooking this dish. Note that we're using an enameled cast iron pot like Le Creuset, which is a perfect cooking vessel for hot pots...
Here we explain how to think about quantities when preparing hot pot, using one of our favorite dishes, Hakata Chicken Hot Pot, as an example. We also talk about one of the key aspects of Japanese cooking -- knife work -- explaining why you need to cut vegetables and other ingredients in particular, but very simple, ways. This hot pot, called Tori Mizutaki in Japanese, is a mainstay of the city of Fukuoka on the southern Japanese island of Kyushu. Check out page 95 for the recipe.
In this video, we demonstrate how to cook one of Japan's most popular hot pots, called Ishikari Nabe. Salmon is the star of this dish, which originated in Ishikari port on the far northern island of Hokkaido. Every year, salmon return to this area to swim up the Ishikari river to spawn, and for generations, local fishermen have been harvesting these glorious fish -- and cooking them in this hot pot. Please check out page 55 in our book for the full recipe. Enjoy!
Okay, folks, time to whet your appetite with a bunch of mouthwatering hot pot photos Harris shot while rolling through Japan with Tadashi, and cooking together at Tadashi's restaurant, Matsuri in New York. Check this out: