TADASHI ONO was the executive chef of Matsuri in New York City. He has been featured in the New York Times, Gourmet, Food & Wine, and other prestigious publications.

HARRIS SALAT writes about food and culture for the New York Times, Gourmet, Saveur, and other publications. He is the coauthor of Takashi’s Noodles. He lives in New York City.

Contents
Acknowledgments vii
Introduction 1
The Basics 5

Basic Recipes 29 Dashi 30
Japanese Chicken Stock 32
Napa Cabbage—Spinach Rolls 33
Ponzu 34
Momiji Oroshi 35
Japanese Rice for Shime 36

Vegetables and Tofu 37Mushroom Hot Pot 39
“Needle” Hot Pot 40
Kyoto Vegetable Hot Pot 42
Tofu Hot Pot 45
Kabocha Pumpkin Hot Pot 47
Rustic Soba Noodle Hot Pot 48
Hand-Pulled Noodle Hot Pot 51

Fish and Other Seafood 53Salmon Hot Pot 55
Monkfish Hot Pot 56
Halibut Hot Pot 59
Sea Bass Shabu-Shabu 62
Whole Fish Hot Pot 64
Yellowtail and Daikon Hot Pot 66
Black Cod and Soy Milk Hot Pot 67
Kyoto Mackerel-Miso Hot Pot 69
Old Tokyo Tuna-Belly Hot Pot 71
Sardine Dumplings Hot Pot 72
Hiroshima Oyster Hot Pot 75
“Sleet” Hot Pot 77
“Snow” Hot Pot 78
“Strawberry” Hot Pot 81
Squid Hot Pot 82
Fukagawa Clam Hot Pot 83
Crab Hot Pot 85
Pirate Hot Pot 86
Bay Scallops and Sea Urchin Hot Pot 87
“Anything Goes” Hot Pot 89
Oden 91

Chicken and Duck 93Hakata Chicken Hot Pot 95
Nagoya Chicken Sukiyaki 96
Old Tokyo Chicken Hot Pot 98
Akita Hunter Hot Pot 101
Chicken and Milk Hot Pot 103
Sumo Wrestler Hot Pot 105
Chicken Curry Hot Pot 107
Duck and Duck Dumpling Hot Pot 108
Duck Gyoza Hot Pot 111

Beef, Pork, Lamb, and Venison 113Beef Sukiyaki 114
Beef Shabu-Shabu 117
Shabu-Suki 120
Yokohama Beef Hot Pot 123
Beef and Taro Root Hot Pot 124
Pork Shabu-Shabu 126
Pork Miso Hot Pot 127
Pork and Greens Hot Pot 128
Hakata Pork Intestines Hot Pot 130
Pork Kimchi Hot Pot 131
Sake Brewer Hot Pot 133
Lamb Shabu-Shabu 134
Venison Hot Pot 136

Resources 139
Index 143