Japanese Hot Pots by Tadashi Ono & Harris Salat

Author:Tadashi Ono & Harris Salat [Ono, Tadashi]
Language: eng
Format: mobi
ISBN: 9781607741312
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2011-04-26T16:00:00+00:00

Prepare the broth by combining the dashi, mirin, and soy sauce in a bowl; reserve.

Place the itokonnyaku noodles on the bottom of a hot pot. Add the negi, cabbage, and tofu on top of the itokonnyaku, arranging each ingredient in a separate, neat bunch. Pour in the reserved broth.

Cover the hot pot and bring it to a boil over high heat. Decrease the heat to medium, uncover the pot, and arrange the tuna belly beside the other ingredients. Simmer until the tuna belly is cooked rare to medium rare, 2 to 3 minutes.

Transfer the hot pot to the dining table. Serve the ingredients together with the broth in small bowls, accenting with the black pepper.

Suggested shime: Soba.

TABLESIDE COOKING OPTION: Arrange the ingredients on serving platters. After preparing the broth, do all the cooking at the dining table. Add the supporting ingredients all at once, or reserve half or more to cook later. Cook a little of the tuna belly at a time.

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