Table Of Content

Donabe from the late Edo Period to the Meiji Period (late nineteenth to early twentieth centuries) CONTENTS Cover Title Page Copyright Preface Introduction 1: Classic-Style Donabe 2: Double-Lid Donabe Rice Cooker 3: Donabe for Soup and Stew 4: Donabe Steamer 5: Tagine-Style Donabe 6: Donabe Smoker 7: Dashi, Sauces, and Condiments Glossary Kitchen Tools Resources Acknowledgments About the Authors Index RECIPE CONTENTS Classic-Style Donabe Simmered Tofu Hot Pot Sun-Dried Mushroom and Tofu Hot Pot Fresh Tofu Kyoto-Style Saikyo Miso Hot Pot Chicken Hot Pot Cod and Oysters in of Sake Lees Napa Cabbage Hot Pot Dashi-Rich Shabu-Shabu Duck and Tofu Hot Pot Niigata-Style Sake-Rich Hot Pot Chicken Meatballs in Hot Sesame Miso Broth Gyoza Hot Pot Hokkaido-Style Seafood-Miso-Kimchi Hot Pot Fried Scales-On Tilefish with Winter Melon Tagliatelle, Mussel Broth, Yuzu, and Kabosu Double-Lid Donabe Rice Cooker Plain White Rice Plain Brown Rice Taro Rice Sea Bream Rice Turmeric Rice Buttered Scallop and Daikon Rice Salted Kombu and Ginger Rice Salmon and Hijiki Rice Salt-Cured Salmon Very Juicy Chicken-Wing Rice Tofu and Corn Rice Tomato-Flavored Fava Bean and Hijiki Rice English Peas and Yuba Rice Orange Butter Rice Yuzu-Kosho Pesto Rice Green Tea Rice Balls Azuki Sticky Rice Crab Rice with Charred Green Onion, Tatsoi, and Sesame Crab Dashi Donabe for Soup and Stew Oven-Braised Soybeans and Vegetables Simmered Pork Shoulder Kabu Miso Soup Simmered Hijiki Salad Miso Keema Curry Quick Simmered Beef with Shirataki and Potatoes Tomato Curry with Chicken and Eggplant Soy-Flavored Simmered Ground Chicken over Rice Braised Spicy Kabocha Salmon Chowder with Miso Soy-Milk Broth Crab and Napa Cabbage Soup Pork and Vegetable Miso Soup Grilled Steak with Buddha’s-Hand Kosho and Ponzu Vinaigrette Pacific Saury with Tomato Sauce and Oven-Dried and Fresh Tomatoes Braised Shio-Koji Beef Brisket with Sunchokes, Radishes, Celery, and Coffee Donabe Steamer Seasonal Steamed Vegetables Steamed Yellowtail Shabu-Shabu Crab and Wakame Savory Egg Custard Savory Steamed Soy Custard with Saikyo Miso Sauce Steamed Pork Belly and Cabbage Pork Snow Balls Shrimp and Tofu Two Ways (1): Steamed Shrimp on Tofu Shrimp and Tofu Two Ways (2): Steamed Tofu and Shrimp Gyoza Crab and Pork Shumai Steamed Black Cod in Fermented Black Bean Sauce Peel-and-Eat Steamed Shrimp with Green Tea and Shochu Steamed Enoki Mushrooms Wrapped in Beef Green Tea Steam Cake Black Sesame and Sugar Steam Cake Abalone and Mushroom Rice Tagine-Style Donabe Sizzling Tofu and Mushrooms in Miso Sauce Steam-Roasted Fingerling Potatoes Sake-Steamed Clams Sake-Lover’s Ginger Pork Sukiyaki Steam-Fried Vegetables with Creamy Sesame-Tofu Dipping Sauce Crunchy Lotus Root in Black Vinegar Sauce Steam-Fried Salmon and Vegetables in Miso Sauce Steam-Fried Burdock and Carrot Steam-Roasted Oysters Japanese-Style Sizzling Bibimbap Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto Daikon Steak Drunken Steam-Fried Drumettes in Shochu Sauce Roasted Shio-Koji Chicken Donabe Smoker Smoked Medley: Smoking with Assorted Ingredients Smoked Sausages Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce Smoked Camembert, Nuts, and Dried Figs with Rosemary Smoked Chicken Tender Salad with Kurozu Vinaigrette Smoked Heirloom Tomato Salad with Smoked Tomato Vinaigrette Smoked Calamari Salad in Black Sesame Vinegar Sauce Smoked Shrimp, Scallops, and Sweet Chestnuts Smoked Miso-Marinated Tofu Dashi, Sauces, and Condiments Kombu and Bonito Dashi Kombu Dashi Kombu and Shiitake Dashi Chicken Dashi Yuzu Ponzu 3-2-1 Ponzu Shio-Koji Negi and Shio-Koji Dipping Sauce Naosco Quick-Pickled Kabu in Shio-Koji Karashi Peanut Butter Sauce Miso-Vinegar Dipping Sauce

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"A cookbook focused on authentic Japanese clay-pot cooking, showcasing traditional recipes as well as updates on classics, with background on the origins and history of Donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple, one-vessel method of prepar
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Donabe : traditional and modern Japanese clay pot cooking PDF

496 Pages·2015·33.93 MB·English
by  Moore
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"A cookbook focused on authentic Japanese clay-pot cooking, showcasing traditional recipes as well as updates on classics, with background on the origins and history of Donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple, one-vessel method of prepar

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Author:Moore
Publication Year:2015
Pages:496
Language:English
File Size:33.93
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