Japanese hot pot is very famous, and most diners have the impression of cool summer dishes, such as fresh sashimi and refreshing sushi. In fact, Japanese hot pot is very famous. It has many kinds and exquisite soup bases, including seafood hotpot and broth hotpot. Among them, "Xi Shou Hotpot" was invented by Japanese farmers. According to legend, ancient Japan had this habit of eating hot pot. Farmers put fish and vegetables in pots on the pit and cook them while eating. /kloc-In the second half of the 0/9th century, eating hot pot became popular in Japan. People slice beef, cook it in a pot with seafood and vegetables, and then dip it in seasonings made of raw egg juice, soy sauce and sugar. Now, Japanese hot pot is further developed, and the soup base, materials and seasonings are much more exquisite than before.
Seafood hot pot
Because Japan is located in the temperate zone, there are frequent currents in all directions, and the unique natural environment has brought rich catches. Especially in winter, most fish are rich in fat, and shrimp, crab and mussel are rich in meat. Therefore, seasonal seafood is the main ingredient of hot pot, such as Ankang, live abalone, king crab, octopus, bonito, red snapper and eel are the best choices for seafood hot pot.
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Shanchan hotpot
In addition to seafood, Japan's mountain hot pot is also unique, such as red and white, smooth, tender and fragrant duck hot pot, and chicken hot pot with firm taste and delicious soup. In addition, the Ishikari pot, which tastes very warm, the well-known beef shabu-shabu, and the Japanese kimchi chafing dish improved into Korean kimchi are the essence of Japanese pot products.
Chun Mei soup
Traditional Japanese hot pot is rich in ingredients, and its broth, seasoning, dipping sauce and seasoning are also very unique. With the different depth of broth, the properties of ingredients are different, and the clever collocation of sauces makes the taste of hot pot dishes ever-changing, which is the interesting thing about Japanese hot pot.
Taking hot pot soul and soup stock as examples, the Japanese believe that pure soup stock provides a beautiful stage for pot cooking, thus improving the taste performance. Among many Japanese soups, one soup is the most commonly used one. The so-called "one soup" is made of dried kelp and ground wooden fish slices, which are boiled, filtered and precipitated for a long time. It combines the sweetness of two kinds of high-grade dry goods, and the color is clear and fresh. It is as elegant as amber, and it has a strong ocean flavor. It is refreshing, sweet, delicate and mellow. The most easy thing to bring out the original flavor of ingredients is the Japanese soup base. Secondly, the kelp stock cut into about 10 cm was slightly treated, then it was seasoned with clear water and a certain proportion of rice seeds and cooking wine, and cooked with low fire until it was tasty. The color was light green, but it had a strong kelp flavor, and it was most suitable to be paired with fresh seafood and used as a seafood soup. In addition, gourmets say that it is best to take out the kelp immediately after the seaweed soup is slightly rolled on the table, so as to retain the subtle fragrance, but it can't grasp the flavor of the seafood protagonist, which is the secret of delicious Japanese seafood shabu-shabu.
Medicinal seasoning
In addition to ingredients and broth, the more exquisite Japanese-style pot will also be served with "medicinal flavor" and Japanese-style pot seasoning to achieve the delicious effect of finishing touch. Japanese hot pot condiments, such as raw radish paste, sliced onion, ginger paste, orange powder, flax, mountain pepper, mountain pepper powder, Tang Xinzi, aromatic wild vegetables, kelp seaweed and pickled plums, are usually matched by chefs. For example, in the Japanese restaurant Zuixian, the chef exclusively develops maple radish sauce and grapefruit Chili sauce, all of which match the pot.
Basic practice of Japanese hot pot
The main ingredients are beef slices, chicken slices, shrimp slices, fish slices, pork chops, pork loin slices and prawns, and the ingredients are vermicelli, fish balls, spinach, Beijing cuisine, watercress and salad oil. [Cooking process] First, light the pot. When the oil is hot, put the spinach and onion in the pot and stir-fry until they are 80% cooked. Then add the cabbage stalks and add the white sugar and soy sauce.