Japanese hot pot is very famous. Diners' impressions of Japanese cuisine are mostly cool and refreshing 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. Legend has it that 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-After 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 has been further developed, and the soup base, materials and seasonings are much more particular 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 full of fat, and shrimp, crab and clam shell are rich in meat. Therefore, seasonal seafood is the main ingredient of hot pot, such as Ankang, live abalone, king crab, octopus, bonito, red turtle, eel, etc. are the best choices for seafood hot pot ingredients.
[
Shanchan hotpot
In addition to seafood, Japanese mountain hot pot is also unique, such as red and white, smooth and sweet duck hot pot, and chicken hot pot with firm taste and delicious soup. In addition, the Ishikari Pot, which tastes very warm, and the well-known beef shabu-shabu pot, as well as the Japanese kimchi hot pot improved into Korean kimchi, are the essence of Japanese pot products.
Chun Mei soup
Traditional Japanese hot pot is rich in ingredients, and soup, seasoning, dipping sauce and seasoning are also very distinctive. With the different depth of the soup, the nature of the ingredients is different, and the sauces are skillfully matched, which transforms various hot pot dishes, which is also the interesting place of 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, so that the taste performance can be improved. Among many Japanese soups, the most commonly used one is "one soup". The so-called "one soup" is made of dried kelp and broken 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. Refreshing, sweet, delicate and mellow. The most easy thing to bring out the original flavor of ingredients is the Japanese soup base. Secondly, cut into kelp broth of about 10 cm, slightly processed, seasoned with clear water and a certain proportion of rice grains and cooking wine, and boiled with low fire to taste. The color is light green, but it has a strong kelp flavor, which is most suitable for matching with fresh seafood as a seafood soup. In addition, gourmets said 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 looming fragrance, but not to grasp the flavor of the seafood protagonist. This is the secret of delicious Japanese seafood shabu-shabu.
Medicinal condiment
In addition to ingredients and soup stock, 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 seasonings, such as raw radish sauce, chopped green onion slices, ginger sauce, orange powder, flax, mountain pepper, mountain pepper powder, Tang Xinzi, fragrant wild vegetables, kelp seaweed, sour plum, etc., are usually matched by chefs. For example, the Japanese restaurant Zuixian, the chef exclusively developed maple radish sauce and grapefruit Chili sauce, all with pots.
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 pan. When the oil is hot, stir-fry the spinach and onion in the pan until they are 80% cooked, then add the cabbage stalks, and add sugar and soy sauce.