Ten Speed Press (2015)
Donabe — “ceramic pot” in Japanese — is the classic earthenware producing perfectly cooked rice and nabe dishes known as hot pot. Nabe describes not just the cooking vessel and the prepared dish but also a way of eating, sharing a communal meal around one pot. This style of serving in Japan dates to the Edo period when a portable charcoal grill was set at the center of the table. Now, these popular one-pot dinners allow for endless variation; the cookbook Donabe explores dozens, such as buttered scallop and daikon rice, braised spicy kabocha, pork and vegetable miso soup, and duck and tofu hot pot.
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