One - Pot Table Cooking -

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One - Pot Table Cooking

Recipes

Mizutaki
2 pounds (900 g) chicken pieces 2 quarts (2l) boiling water 1 piece (4 inches or 10cm square) dried kelp (konbu) 2 tablespoons (30ml) rice 3 quarts (3l) water 1 tablespoon (15ml) sake 1
Shabu - Shabu
1 pound (450 g) boneless beef sirloin or tenderloin 2½ quarts (2.5 l) water 8 ounces (225 g) shirataki filaments 10 ounces (285 g) tofu 8 fresh medium Chinese black mushrooms 4 leaves Chinese
Sukiyaki
1 pound (450 g) boneless beef sirloin or tenderloin 1 quart (1l) plus ½ up (125ml) water 8 ounces (225 g) shirataki filaments 10 to 12 ounces (285 to 340 g) tofu 8 to 10 fresh medium Chinese
Teppan-Yaki
4 hard-shell clams 3 quarts (3l) water 4¼ teaspoons (21ml) salt 1¼ pounds (565 g) boneless meat (beef, chicken, lamb, liver, pork) 8 large shrimp, in shells 8 fresh medium Chinese black
Yosenabe
8 ounces (225 g) boned chicken or boneless beef sirloin 8 ounces (225 g) fish fillets or steaks, such as cod, sea bream, sea bass or salmon 4 to 6 hard-shell clams 3 quarts (3l) water 8½

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