Japanese Hot Pot

We just checked out the book Japanese Hot Pots by Tadashi Ono and Harris Salat from the library, and today we decided on a whim to stop by the Japanese market after I left work and get some food to try one. We didn’t follow a single specific recipe from the book, but combined elements of a few based on ingredients we had on hand and what sounded good, but we primarily based it on the Kimichi & Pork Hot Pot recipe. It turned out absolutely delicious, was a very filling meal, and we have leftovers, and plenty of ingredients to make it once or twice more. Here is the approximate recipe we used, which should make enough for 3-4 people.

Ingredients

  • 4 cups Dashi Stock
  • 2 tablespoons shiro miso paste
  • 1 tablespoon soy sauce
  • 1/2 cup mirin
  • 1/2 lb (225 grams) very thinly sliced pork
  • 1 lb napa cabbage kimchi
  • About 1/2 lb (225 grams) age tofu, cut into 6 pieces
  • Shiitake, oyster, and enoki mushrooms
  • 2 green onions, chopped
  • 1 bunch of mizuna, chopped into large pieces
  • 1 large or 2 smaller cloves of garlic, minced
  • 2 tablespoons sesame oil
  • 1 package fresh ramen noodles per person

Directions

  1. In a large mixing bowl, mix together the dashi stock, soy sauce, mirin and miso paste. Whisk together so the miso paste dissolves in the liquid.
  2. In a large pot over medium heat, heat up the sesame oil, and cook the thinly sliced pork until nearly done.
  3. Add the kimchi and it’s liquid and the garlic, and cook until garlic softens.
  4. Add the stock mixture.
  5. Increase heat and bring the pot to a boil.
  6. Decrease the heat to medium, cover the pot and let simmer for 10 minutes.
  7. Randomly pile the tofu, mushrooms, green onions, and mizuna on top of the other ingredients, cover pot, and simmer for another 5 minutes.
  8. Ladle out the ingredients into small bowls, and cover with broth. Sprinkle sesame seeds on top as a garnish.
  9. Once you finish eating the ingredients in the broth, pour broth back into a pot, heat up to a simmer, and cook the ramen noodles in the broth. Divide the noodles between bowls, and then ladle the broth over them.

Japanese Hot Pot

Japanese Hot Pot

Japanese Hot Pot

More Japanese Hot Pot

More Japanese Hot Pot

More Japanese Hot Pot

Japanese Hot Pot

Japanese Hot Pot

Japanese Hot Pot

Maple Cinnamon French Toast

This weekend we made the now annual feast for my birthday (more on that later). And as per usual for us we had tons of leftovers. One thing we had to use right away was the beautiful fresh french baguette.

Maple Cinnamon French Toast
Maple Cinnamon French Toast

day old french baguette, cut in 1 1/2 inch thick slices
4 eggs
1 cup milk
1/4 cup maple syrup
1/8 cup sugar
1 1/2 tsp vanilla
1 tsp cinnamon

Maple Cinnamon French Toast
Preheat oven to 375 F

~beat eggs till just scrambled but not frothy
~add in milk and maple syrup and combine
~add sugar, vanilla, and cinnamon and mix completely

Maple Cinnamon French Toast
~Place the baguette slices in a baking dish and pour egg mixture over the bread.
~Let sit for 15 min, turning occasionally to coat and soak up all the egg-y goodness.
~Remove the bread slices and cook each side in a hot buttered skillet or griddle till just golden brown, careful not to burn.
~While the bread slices are browning throw away any left over egg mixture from your baking pan and wipe it out.
~Once your french toast has browned place the slices in the baking dish and finish cooking in the oven for about 10 min.
~The middle of the french toast will finish cooking through and puff slightly.

Maple Cinnamon French Toast
Serve with maple syrup and butter.