Sauerkraut and white meat hot pot, skin and egg and cilantro hot pot, spicy hot pot.... The Chinese love hot pots, and there are all kinds of "famous" pots. Anything that flies in the sky or walks on the ground can be turned into a fragrant, hot and delicious hot pot if it's prepared with skillful hands.
But diners may know that in addition to Chinese hot pot, Japanese hot pot also has a great deal to do, the general impression of diners for Japanese cuisine, mostly cool and refreshing summer cuisine, such as tender sashimi, crisp sushi. In fact, the Japanese hot pot has a lot to do, it is a variety of soup base to pay attention to, including seafood hot pot, soup hot pot and so on. Among them, "sukiyaki hot pot" was invented by Japanese farmers. Legend has it that the habit of eating hot pot existed in ancient Japan, where farmers put fish, meat and vegetables into a pot on a pit and ate them while cooking. From the second half of the 19th century onward, hot pot eating became popular in Japan, where people put thinly sliced beef, seafood, and vegetables in a pot and cooked them together, and then dipped them in a sauce made of raw egg juice, soy sauce, and sugar. Now, Japanese hot pot has evolved further, with much more care taken than before in terms of soup base, ingredients and condiments.
Seafood hot pot
[Edit]
Japan's temperate location and frequent currents on all sides of the country make it an ideal natural environment for catching fish. Especially in winter, most fish are full of fat and shrimp, crab and mussel shells are rich and meaty, so the main ingredients for hot pot are seasonal seafood, such as monkfish, live abalone, king crab, octopus, amberjack, sea bream, and unagi, all of which are the top choices for seafood hot pot ingredients.
Mountain hot pot
[Edit]
In addition to seafood, Japan's mountain hot pots are also unique, such as the red and white, smooth and sweet ahi duck hot pot, and the firm texture and delicious broth of the ground chicken hot pot. In addition, Ishikari nabe, which is characterized by a warm soup, and the well-known beef shabu-shabu, and kimchi nabe, which is a modification of Korean kimchi, are the best of Japanese nabe.
Pure broth
[Edit]
Traditional Japanese hot pots are rich in ingredients, but the broth, broth seasoning, dipping sauces, and condiments are also very unique. With the broth varying in consistency, the ingredients having different attributes, and the sauces skillfully matched, the flavors of the hot pot dish change, which is what makes Japanese hot pots so interesting.
Taking the soul of the hot pot, broth, for example, the Japanese believe that pure beautiful broth, is equivalent to provide pot food cuisine a beautiful stage, in order to let the next taste show to achieve perfection. The most commonly used broth in Japan is the "Ichiban broth". The so-called "Ichiban stock" is made from natural dried kombu and thinly sliced ground woodchuck, boiled, filtered and precipitated for a long time, combining the sweet taste of two high-grade dried products, with a clear color and fresh taste, and a rich oceanic flavor in the elegant amber color, refreshingly sweet and exquisitely fragrant, which makes it the easiest way to bring out the original flavor of the ingredients in the Japanese soup.
The second is the kombu soup, will be cut into about 10 centimeters of kombu slightly processed, add water and a number of proportions of the rice Lin, cooking wine and other seasoning, simmering out of the flavor, the color is light green, but through the strong kombu flavor, the most suitable for fresh seafood, when the seafood pot soup. In addition, gourmets say it's best to remove the kombu immediately after the broth has rolled to retain the hidden flavor without robbing the seafood, which is the secret to a delicious Japanese seafood shabu-shabu meal.
Medicinal condiments
[Edit]
In addition to the ingredients and broth, more sophisticated Japanese hot pots will also offer "medicinal flavors," or nabe (Japanese hot pot) condiments, to add the finishing touch. Japanese hot pot condiments, common raw radish puree, green and white onion slices, ginger puree, citrus crushed, caraway, pepper, pepper powder, Tang Xinzi, flavored wild vegetables, kombu seaweed, stained plums and other categories, usually the restaurant will be played by the head chef to collocation, such as Japanese restaurant "drunkenness", the head chef on the exclusive research and development of maple carrot puree, and pomelo pepper puree, are with the pot of food cuisine of a moment of choice, just start the pot! The hot ingredients are neutralized by the condiments and packed into the mouth for a perfect taste.
Japanese hot pot Basic recipe
[Edit]
[Ingredients needed]
The main ingredients are sliced beef, chicken, shrimp, fish, pork chops, pork loin, and shrimp, and the toppings are vermicelli, fish balls, spinach, kimchi, konbu, and salad oil.
[Cooking process]
Fire up the pan, and when the oil is hot, add the spinach and onion into the pan and sauté them until they are about 80% cooked,
then add the cabbage stalks and sauté them together, add sugar and soy sauce,
then when all of them are done sautéing them, add your favorite ingredients into the pan, and then fry them.
Sauté them while eating them, and then add some fresh broth and cook them halfway through.