Simply Hot Pots: A Complete Course in Japanese Nabemono and Other Asian One-Pot Meals

By Amy Kimoto-Kahn

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.

• Format: Hardcover
• Language: English
• ISBN: 163106567X
• ISBN13: 9781631065675
• Release Date: February 2019
• Publisher: Race Point Publishing
• Length: 176 Pages
• Weight: 1.96 lbs.
• Dimensions: 0.9" x 8.3" x 10.3"