My light reading for Sunday |
The one recipe that caught my eye was the Japanese Udon Hot Pot for Two. She uses a donabe pot, which for a non Asian cookbook is unusual. The author doesn't use an Instant Pot or Crock-Pot, which I have to give her points for. She doesn't go into any details how to use it and it's not on a flame in the photo. I think it's just for show and more trendy than using a soup tureen. Really how many people have a donabe pot in their kitchen? Still I'm going to try a few of her recipes, as they say the proof is in the pudding.