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Cook the Book: Dashi and Japanese Chicken Stock

[Flickr: gtrwndr87]

Cook the Book keeps me on my toes, culinarily speaking. Each week, the featured cookbook dictates not only what I am going to cook but where I will do my food shopping. This week's Japanese Hot Pots by chef Tadashi Ono and Harris Salat had me headed to the Japanese supermarket. Though I love pretty much all grocery shopping, Japanese markets are some of my favorite places to shop—all of those fascinating ingredients, the cute packaging, and the insanely appealing prepared.

After gathering all of my supplies, I made two stocks that will serve as foundations for all the hot pots this week. The first was a classic Dashi, or preserved kelp and bonito flakes steeped in water, then strained. And the second, Japanese Chicken Stock, which is just chicken wings and bones boiled in water (nothing else). The stocks used for Japanese hot pots are clean, simple bases, not meant to be used on their own. Instead, they should be flavored in the second round of cooking by other ingredients that get tossed into the hot pot.

We are kicking off Japanese Hot Pot week by sharing recipes for two of the most basic stocks, which will act as foundations for all of your hot pot recipes this week. These stocks are miles away from their Western counterparts—the flavors are much lighter and and less concentrated than the stocks you might be familiar with, but they are just right for a hot pot.

Win 'Japanese Hot Pots'

As always with our Cook the Book feature, we have five (5) copies of Japanese Hot Pots to give away this week.

Printed from http://www.seriouseats.com/recipes/2009/09/dashi-and-japanese-chicken-stock-hot-pots-recipe.html

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