Everyone loves hot pot! Though, I guess "hot pot" is actually based on the Chinese name of the manner of preparation: 火鍋 huoguo, meaning "fire pot". Notice that the Japanese nabe uses the same character as guo, and also means pot. Here, I'm just using a sauté pan to cook the ingredients before eating, since I don't have an electric hot pot, which would be great to have.
|Niu Tou brand sha cha sauce|
Tounyuu nabe is a soy milk soup hot pot, with dashi and potentially miso. I remember the first time I had it while I was in Japan and became somewhat obsessed with the soy milk addition to the broth. I'd never come across a soy milk hot pot before then. You can't use Western versions of soy milk, like Silk, however, because they try to make soy "milk" more like milk by adding thickening agents and other flavoring (like vanilla). You also have to be sure to use an unsweetened soy milk instead of the sweetened kind, both of which are commonly available in Asian supermarkets.
Grace Young notes, in Wisdom of the Chinese Kitchen, that the name "milk" is misused in this case. I agree. I assume the companies and people behind the development and marketing of soy milk to Western audiences were trying to make it more familiar and acceptable. It seems to have backfired, though, as I've heard many people say that their problem with soy milk is that they're expecting milk and instead get something very different. On the other hand, I can't think of a good word to use instead of milk for 漿 jiang. Jiang, like many Chinese words, can be transliterated in several ways, meaning broth, juice, syrup, or even other fluids.
For this dish, I referenced these two recipes. The pic at the top is before I added in the fish on top, for gentle cooking at the end. Neatly arranging the food in the pot is a Japanese nabe thing to do. Meanwhile, in Taiwanese and Chinese hot pot, we just heat up the broth and then start tossing food in to cook. Same with the Mongolian hot pot I had on my last trip back to Seattle.
sliced cod fillets
the food, arranged, before adding broth