{"id":5056,"date":"2021-01-04T02:00:27","date_gmt":"2021-01-04T10:00:27","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=5056"},"modified":"2024-08-29T13:07:24","modified_gmt":"2024-08-29T20:07:24","slug":"asian-hot-pot-month","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/asian-hot-pot-month\/","title":{"rendered":"Asian Hot Pot Month!"},"content":{"rendered":"

\"\"<\/a><\/p>\n

When the weather outside is frightful (sorry, not sorry\u2014I live in SoCal), there are still ways to stay warm inside; and the best way might be a hot pot dinner. Hey, it still gets plenty cold enough for me around here, relatively speaking. I made two hot pots already this month that I\u2019d like to share, and they\u2019re both pretty interesting\u2026<\/p>\n

This is a classic Japanese nabe<\/em> called Mille-Feuille<\/strong> (pronounced \u201cmeel-foy\u201d in French), that gets its name from the famous French pastry. You\u2019ve seen this kind before, right? It\u2019s a cake made with layers of puff pastry and a custard cream. It might be easier to find a Napoleon, which is similar but slightly different in the type of cream that\u2019s used. These are both Napoleons, but you get the idea.
\n\"\"<\/a><\/p>\n

\u201cMille feuille\u201d<\/em> literally means \u201cthousand leaves\u201d; can you guess why this hotpot is so popular in Japan? I cannot tell a lie\u2014this beautiful creation was my wife\u2019s skill, but I did help! The main prep was getting thin sliced pork and stuffing it in between the leaves of the napa<\/em> cabbage.
\n\"\"<\/a><\/p>\n

Then you layer it in your pot like a fan (probably from the outside-in is best), and pack it in tight! The cabbage will shrink as it cooks, so you don\u2019t want it to fall apart. Part of this dish uses enoki<\/em> mushrooms, so if you end of with empty space you can always use that to fill it up. The broth is a basic dashi<\/em> stock with ginger, soy sauce and sake\u2014there are plenty of recipes online and it seems like everyone has their own style.
\n\"\"<\/a>I\u2019m using the smaller skillet from Zojirushi<\/strong> this time (EP-PBC10)<\/strong><\/span><\/a>, which was plenty big enough for our little family. We had leftovers. Be warned that you don\u2019t want to overcook this, and the Zojirushi skillet heats up fast as soon as you cover it.<\/p>\n

Within less than 10 minutes, it was done and ready to dig in!
\n\"\"<\/a><\/p>\n

If you want to understand Japanese cuisine, this is the kind of dish that is typical. Much like shabu-shabu,<\/em> you get to taste the ingredients for what they are\u2014not over flavored or spiced up to beyond recognition. Simple in visual presentation but so elegant and tasteful. And so hearty by itself it doesn\u2019t require any side dishes if you don\u2019t have any. Our dipping sauces were just store bought bottles of ponzu<\/em> and sesame salad dressing! We finished with udon<\/em> in the broth, although a lot of people like to use rice instead.<\/p>\n

The second Asian hot pot I did was a Korean one called Budae Jjigae,<\/em> also known as \u201cArmy Stew\u201d.
\n\"\"<\/a><\/p>\n

My father-in-law, who was a Hawaiian man married to a Korean lady (whom he met in Korea when he was in the army), loved this stew. Can you guess why? I mean, take a look at the ingredients\u2014Spam\u00ae, hot dogs and kimchi. What\u2019s not to like? And yes, I know there\u2019s a lot of people out there that are repulsed by Spam\u00ae, but try to keep an open mind. Granted, this dish wouldn\u2019t win any healthy eating awards, but it originated during the post-Korean War era, when food was scarce. Many Koreans, who lived near the Army bases, supplemented their diet with canned processed foods that they could get from the soldiers. This was how Budae Jjigae<\/em> (literally \u201carmy base stew\u201d) was born. The slices of American cheese are a nice touch, aren\u2019t they?
\n\"\"<\/a><\/p>\n

Army Stew assembled! There\u2019s a lot going on here\u2014including the tofu, enoki<\/em> mushrooms and Korean dduk<\/em> (a very firm rice cake, compared to the softer Japanese mochi<\/em>).
\n\"\"<\/a><\/p>\n

All done and ready to eat! Some would say that this hot pot is really just a glorified Korean instant ramyeon<\/em> (ramen). And in fact, I threw the flavor packets that came with the ramyeon<\/em> into the stew as well\u2014everything goes in!
\n\"\"<\/a><\/p>\n

So there you go\u2014two very different<\/em> hot pots. Stay warm!<\/p>\n

Just For Fun<\/strong>
\nVandalism at it\u2019s sweetest.
\n\"\"<\/a><\/p>\n

Products used for these recipes:
\nGourmet d\u2019Expert\u00ae Electric Skillet EA-BDC10<\/strong><\/span><\/a><\/p>\n

 <\/p>\n

All photos by Bert Tanimoto<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

When the weather outside is frightful (sorry, not sorry\u2014I live in SoCal), there are still ways to stay warm inside; and the best way might be a hot pot dinner. Hey, it still gets plenty cold enough for me around here, relatively speaking. I made two hot pots already this month that I\u2019d like to […]<\/p>\n","protected":false},"author":3,"featured_media":5060,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-5056","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-bert-san"],"yoast_head":"\nAsian Hot Pot Month! - Zojirushi Food & Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/asian-hot-pot-month\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Asian Hot Pot Month!\" \/>\n<meta property=\"og:description\" content=\"When the weather outside is frightful (sorry, not sorry\u2014I live in SoCal), there are still ways to stay warm inside; and the best way might be a hot pot dinner. 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