{"id":5222,"date":"2010-01-12T19:01:32","date_gmt":"2010-01-12T19:01:32","guid":{"rendered":""},"modified":"2010-11-21T17:11:07","modified_gmt":"2010-11-21T17:11:07","slug":"Matsuri-Chef-Tadashi-Ono-s-Hot-Pot-recipes","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=5222","title":{"rendered":"Matsuri Chef Tadashi Ono’s Hot Pot recipes"},"content":{"rendered":"

Conquer cold weather with warm and comforting recipes for traditional chicken and salmon hot pots from Matsuri chef Tadashi Ono.<\/p>\n

Tadashi Ono is a celebrated chef who has won plaudits for both his Japanese and French cooking in The New York Times, Gourmet, Food & Wine and other publications. Born and raised in Tokyo, Tadashi began training as a chef at the age of sixteen. He moved to Los Angeles in the eighties, cooking at the innovative French-Japanese fusion restaurant Le Petite Chaya and the legendary L’Orangerie.<\/p>\n


\nConquer cold weather with warm and comforting recipes for traditional chicken and salmon hot pots from Matsuri chef Tadashi Ono.<\/p>\n

Tadashi Ono is a celebrated chef who has won plaudits for both his Japanese and French cooking in The New York Times, Gourmet, Food & Wine and other publications. Born and raised in Tokyo, Tadashi began training as a chef at the age of sixteen. He moved to Los Angeles in the eighties, cooking at the innovative French-Japanese fusion restaurant Le Petite Chaya and the legendary L’Orangerie.<\/p>\n

Relocating to New York, he became the executive chef of La Caravelle, one of America’s top French restaurants. After nine years there, Tadashi felt the pull of his Japanese cooking roots and opened up the fine dining restaurant Sono. In 2003 he launched Matsuri, where he introduced vibrant, modern Japanese cooking to wide acclaim. Tadashi is also the coauthor of “Japanese Hot Pots,” (Ten Speed Press) a cookbook about Japan’s beloved comfort food, which will be published in October 2009. Besides cooking, Tadashi is an accomplished potter and avid student of Japanese food culture. He considers the legendary Japanese chef, ceramicist and author Rosanjin his mentor and inspiration.<\/i>
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Chicken hot pot <\/h2>\n

Tori Mizutaki nabe<\/h3>\n
    \n
  • 4 pieces \tchicken legs (2-3 lb) skinned, boned, cut into bite size <\/li>\n
  • \u00bc pieces \tgreen cabbage (about 1\/3 lb) cut into bite size. <\/li>\n
  • \u00bd package \ttofu, cut in 4 pieces<\/li>\n
  • 4 pieces\tscallion, sliced into 2 inch angle <\/li>\n
  • 8 pieces \tshitake mushrooms stemmed<\/li>\n
  • 3 ounce\toyster mushrooms<\/li>\n
  • \u00bd pieces \tsmall carrot slice thin into 2 inch half moon<\/li>\n
  • 2 tea sp\tsalt <\/li>\n
  • 4 cups \t\tchicken stock (Japanese style, just chicken bone and water) <\/li>\n
  • 2 cups packed\tspinach leaves, cleaned, stemmed<\/li>\n
  • 4 tea sp \tyuzu kosho, substitute with Tabasco sauce<\/li>\n<\/ul>\n

    \nFill a large pot with water and bring it to a boil over high heat. Add chicken. When the water returns to a boil, poach 1 minute. Remove from the heat, strain the chicken in a colander and cool under running water. Set a side.<\/p>\n

    Place cabbage on the bottom of hot pot and add chicken, tofu, shitake mushrooms, oyster mushrooms, carrot and scallion on top of cabbage, arranging each ingredient in separate neat bunch. Sprinkle in the salt and chicken stock. <\/p>\n

    Cover the hot pot and bring it to a boil over high heat. Decrease the heat to medium and simmer for 10 minuets. Uncover the pot add spinach, and simmer for 1 minuet. <\/p>\n

    Transfer the hot pot to the table. Serve the ingredients together with the broth in a small bowls. Accent with the Yuzu-kosho or Tabasco. <\/p>\n

    How to make Hot Pots<\/b><\/p>\n

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    Salmon hot pot<\/h2>\n