Race Point Publishing
Quarto Publishing Group
February 5, 2019
: In Japan, hot pot cooking is called nabemono, or nabe, and coBlurboked 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.
SASCHA DARLINGTON’S REVIEW
Amy Kimoto-Kahn’s Simply Hot Pots is a beautifully photographed cookbook that describes the Japanese style of cooking known as nabemono, which is essentially cooking with a base and adding a variety of ingredients to a simmering hot pot at your table. This looks like a great communal feast or a fun get-together opportunity.
Kimoto-Kahn provides a background, telling the story of her parents and her mother’s group, The Dames who were known for their elaborate dinner parties, and this is the way she learned to cook.
The recipes try to incorporate many styles of Asian cooking from Mongolia to Thai and obviously Japanese. I love the sound of the Thai curry and the Mongolia hot pot, which is spicy and includes cardamom (yum), star anise, and ginger. Despite the fact that the author says no other broth than chicken bone should be used, this might be one I would love to play with to make vegetarian.
My excitement for Simply Hot Pots waned when I saw that vegetarians and vegans aren’t really considered. Of the five vegetable recipes, several include a broth that is not vegetarian, and Kimoto-Kahn doesn’t really provide any substitution suggestions, which I find so very helpful in other cookbooks because the chef knows what flavor they are going for.
With that said, the recipes are simple, the ingredients enticing, and I think this style of cooking would be such fun as well as tasty.
I received an ARC in exchange for an honest review.
3 butterflies and a ladybug out of 5 butterflies