Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even set up to work like a small grill. It’s a wonderful, versatile piece of equipment, though if you don’t have one, you can use another heavy-bottomed pot with a lid, and still turn out a beautiful meal. Have this hot pot on its own, or with a side of warm rice.
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Serving Size: 1 serving (334g) | ||
Recipe Makes: 4 servings | ||
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Calories: 217 | ||
Calories from Fat: 92 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 97.5mg | 30 % | |
Sodium 1012.8mg | 35 % | |
Potassium 657.5mg | 17 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 6.3g | ||
Protein 22g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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