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title: 【Reprint】Although it's a benefit for lazy people, one-pot cooking is not that simple
date: 2021-07-06 11:15:40
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This article is reprinted from: Although it's a benefit for lazy people, one-pot cooking is not that simple ｜ Minority Party Member π+Prime

To understand cooking, you must also understand ingredients. Let's focus on the "one-pot cooking" that can complete an entire dish with just one pot.

"One-pot cooking" is a cooking method that has been frequently mentioned recently. The core idea is to complete a meal using just one pot—whether it's a wok, cast iron pot, or rice cooker—so that there are not only rice and vegetables but also a variety of ingredients. It is especially suitable for single individuals who feel there's no need to cook for just one person. However, the public usually holds an optimistic view of one-pot cooking, often labeling it as "simple," "quick," or even "beginner-friendly." In reality, the advantage of one-pot cooking lies in completing the cooking process in a set order, distinguishing it from the complex and cumbersome processes of traditional dishes. However, it also has a difficulty that beginners can easily stumble upon: you need to be familiar with the characteristics of different ingredients and seasonings, including moisture, flavor, and pairing, which are often difficult to learn in a dogmatic and systematic way; they are more about experiential learning.

So, while I highly advocate for this new cooking style, I also hope everyone can maintain a healthy respect for it—don't start recklessly without caution. A small failure is trivial, but I believe many people are just a step away from enthusiasm to disinterest. Don't let the misconception of "thinking it's simple" become the last straw that makes you give up. Next, I will share several common one-pot recipes, including braised noodles, braised rice, pilaf, clay pot rice, and a very versatile Korean spicy tofu soup. In addition to ingredient preparation and steps, I will also mention some techniques and experiences related to the process as much as possible, hoping to help you better understand the ingredients—you're not mistaken; I have always believed that the core of cooking and improvement is not learning methods but becoming familiar with food.

Everyone's Favorite Braised Noodles with Green Beans#

In my hometown, there is a saying "Green beans won't absorb oil and salt," often describing particularly stubborn people who refuse to listen to advice, derived from the difficulty of cooking green beans to flavor. However, despite this, green beans are widely loved for their unique sweetness, even though they are vegetables. Therefore, when it comes to dishes involving green beans, "flavor" is something that needs special attention. Flavor corresponds to cooking time; after prolonged cooking, the surface of the green beans softens, and the fibers are damaged, allowing them to blend with the seasoning sauce to a certain extent. Additionally, because they contain rich protein and vegetable oils, the Maillard reaction that occurs when heated at high temperatures can also enhance their aroma.

It must be mentioned that green beans (including edible pod green beans and edible beans like kidney beans) contain saponins and plant lectins, which can lead to food poisoning. Symptoms of poisoning include dizziness, headache, vomiting, abdominal pain, numbness in hands and feet, and palpitations. Therefore, even if it's not for flavor, green beans must be thoroughly cooked. The FDA recommends cooking green beans at a high temperature of 100°C for at least ten minutes; if the temperature is insufficient, the cooking time should be extended appropriately.

Another key point to pay attention to in this dish is the handling of the noodles. First, it's best to choose fresh wet noodles. To ensure the noodles fully absorb the sauce, the most suitable specification is "green bean width," which is a conventional term referring to noodles that are slightly wider than green beans, not noodles made from green beans. Secondly, although it is called "braised noodles," even fresh noodles are difficult to fully braise at the end, so it's best to steam the noodles briefly before the final braising.

Ingredient Preparation#

The main ingredients for this braised noodle dish are:

1. Pork belly: 350g, cut into pieces
2. Green beans: 350g, trimmed and cut into strips
3. Fresh chive noodles: 300g
4. Shallots: to taste, minced
5. Garlic: to taste, minced
6. Dried chili peppers: 8-12 pieces
7. Star anise: 2 pieces
8. Ginger: to taste, sliced
9. Small chili peppers (omit if you don't like spicy)

I want to emphasize the shallots when mixing them with garlic in the ingredients. Traditional recipes for braised noodles with green beans often emphasize using as much minced garlic as possible to enhance the aroma of the sauce. However, there is actually a very suitable alternative: onions. Onions contain a lot of sugar and can easily undergo the Maillard reaction at high temperatures, losing their spiciness and becoming sweeter. The most common types are red onions and white onions, with the latter being milder. We often see them in Japanese cuisine, which emphasizes the sweetness of ingredients. Red shallots are actually a hybrid of onions and garlic; besides being sweeter, their "onion flavor" is closer to garlic aroma. Therefore, adding some red shallots when making dishes that require a lot of minced garlic is a delightful enhancement.

Cooking Steps#

Sear the Pork Belly Until Golden Brown#

Cooking with animal fat is tastier than with vegetable oil. In fact, there are many scientific validations that animal fats are healthier than many vegetable oils (such as canola oil, corn oil, etc.), but I won't elaborate on that here. I mention this to say that when cooking, don't overly believe the saying "less lard is healthier," as this can lead to overcorrection.

So I recommend using pork belly pieces not only to enhance the flavor but also to extract lard for stir-frying the green beans later. I repeatedly mention the Maillard reaction in this dish, which refers to a series of complex reactions that occur between reducing sugars (carbohydrates) and amino acids, proteins, etc., at room temperature or when heated, resulting in the formation of brown macromolecules known as melanoidins.

In addition to producing melanoidins, the reaction also generates hundreds of different intermediate molecules with various aromas, including reducing ketones, aldehydes, and heterocyclic compounds, which provide pleasant flavors and appealing colors to food. This reaction is a form of non-enzymatic browning that typically occurs rapidly at temperatures between about 140°C and 170°C. At higher temperatures, caramelization and subsequent decomposition become more pronounced. During this process, hundreds of different flavor compounds are produced, which further decompose to form even more new flavor compounds.

Each type of food can form very unique flavor compounds during the Maillard reaction. Flavor scientists have used these same compounds for years to create artificial flavors, but none can compare to the results produced at high temperatures.

Sear the pork belly until it is noticeably golden brown. Don't worry; this is not burnt and won't produce a bitter taste. Whether it involves high-sugar plant ingredients or meat, whenever frying is involved, you must fully utilize the Maillard reaction. It's also worth mentioning that you can add some sake while searing the meat, as sake and fat can undergo esterification reactions when heated, producing aromatic esters comparable to the Maillard reaction.

We often say that cooking should fully utilize the inherent freshness of the ingredients, not just reducing the addition of spices like in Cantonese cuisine, but rather obtaining the natural aromas that ingredients can generate through high heat or other catalysts.

Remove the Pork Belly and Sauté the Onions and Shallots in the Remaining Lard, Adding the Remaining Spices#

The most important part of this process is to sauté the ginger slices, shallots, and minced garlic until fragrant—also achieving a golden brown color to complete the Maillard reaction—then immediately add the dried chili peppers and star anise, quickly adjusting to low heat to sauté slowly. The challenge lies in timing the addition of ingredients, as adding too late can lead to burning, while adding too early may result in incomplete reactions. However, I suggest beginners can judge by the state of the ginger slices; when the ginger slices start to deform and brown due to moisture loss, it's about time to add the subsequent ingredients. Once you're familiar, you can actually judge the degree of the Maillard reaction by taste, but it's hard to describe in words, so I hope you'll try more.

While sautéing the dry ingredients, we must avoid burning them, so it's essential to control the heat at low. During this process, you can start adding soy sauce. I used a mixture of three types of soy sauce: dark soy sauce, light soy sauce, and regular soy sauce. For more on choosing soy sauce, you can refer to my article. As for the amount, I won't specify because everyone's taste varies, and the greatest flexibility in Chinese cuisine is that you can taste and add as you go, aiming for a final saltiness that is about twice as salty as what you usually eat.

Additionally, I added some peanut butter; note that it should be pure peanut butter, not the sweet kind used for spreading on toast. This is a personal preference that can enhance the richness of the sauce, but it's not essential.

Add the Pork Belly and Green Beans#

Do you remember the earlier description of green beans?—they won't absorb oil and salt, so this process requires some time. Since green beans contain a certain amount of moisture, after mixing the sauce with the green beans and pork belly, you can simmer on low heat with the lid on for a while. I recommend simmering for at least twenty minutes after it starts to bubble slightly. If you're worried about controlling the heat, beginners can try adding a bowl of water at this point.

Add the Noodles#

After twenty minutes, we can lay the noodles on top of the vegetables and start "braising." However, I personally feel this step is more about the sense of ritual, and because of the pot's material (different heat conduction and retention capabilities) and sealing, it's not only difficult to unify the braising time but also hard to control the average doneness. Therefore, not just beginners, even if you're an experienced cook but haven't used the same pot and ingredients before, it's advisable to mix the noodles thoroughly before braising and to stir and taste at appropriate times during the process.

It's Ready to Eat#

After serving, sprinkle some chopped green onions and mix well before digging in. The best braised noodles with green beans ensure that every noodle is fully coated with sauce, and the green beans retain a certain degree of chewiness while being fully cooked. Enjoy!

Curry Beef Pilaf That Everyone Can Grab#

Pilaf, also known as hand-grabbed rice, is a traditional food in West Asia, Central Asia, and South Asia, and is a signature dish of Central Asian ethnic groups. Compared to the more familiar "clay pot rice," I summarize its several characteristics:

1. It requires sufficient oil; in addition to the oil used for stir-frying ingredients, it's best to choose fatty cuts of meat.
2. It should include sweet accompaniments like carrots and dried fruits.
3. The side dishes for pilaf must be sautéed until fragrant.

So as long as we adhere to these principles, we can create many unique pilaf dishes, such as this beef pilaf.

Ingredient Preparation#

The main ingredients for this beef pilaf are:

1. Rice: 300g
2. Fresh milk
3. Tomato: one, peeled and chopped
4. Onion: 300g, sliced
5. Carrot: 250g, sliced
6. Fresh chestnuts: about twelve, adjust according to taste
7. Beef brisket: 300g, cut into pieces
8. Raisins: to taste

When preparing the ingredients, there are two points we need to pay special attention to. First, the rice should be soaked for at least an hour to allow the starch enzymes enough time to break down and produce sweetness in the rice. This applies not only to clay pot rice but also to our daily cooking; the longer the rice is soaked, the more fragrant and sweet the final product will be. In fact, when we use a rice cooker, it usually takes forty to fifty minutes to cook rice, while clay pot rice seems to be ready in just ten to twenty minutes. This is not because the rice cooker has a lower temperature, but because they usually incorporate the soaking time into the automatic program. However, the soaking time of less than half an hour is often just the minimum requirement, so if time allows, we can soak the rice in advance before cooking. For this pilaf, I soaked the rice for a full three hours.

The second point is peeling the fresh chestnuts. A little trick is to first cut a cross on the chestnuts with scissors, then boil them in water for about a minute before taking them out. Once they cool down to a bearable temperature, you can quickly peel them, making it easy to handle both the shell and the skin.

Cooking Steps#

Sauté the Onions and Fresh Chestnuts Over High Heat#

In this step, you can start with a small amount of oil and slowly sauté the onions over medium heat until they lose at least 50% of their moisture and develop a slight golden brown color. At this point, take the opportunity to smell the mixed aroma of fats, sugars, and nuts, building up your hunger.

Add the Beef and Carrots, Continue Sautéing While Seasoning#

If we want the Maillard reaction effect of the onions to be at 10, we can add the beef and carrots when it's around 3, and turn the heat to maximum. This is because we need the beef to react while ensuring the carrots don't become mushy. If the beef is overheated beyond a critical point, it will become tough, and since we only have twenty-five minutes to cook the rice, it's far from enough for the beef to become tender like braised meat. Therefore, it's essential to stir-fry over high heat and monitor the color closely. Once the beef has completely changed color and has about 10% browning, immediately reduce the heat.

While stir-frying, we can start seasoning. One of the characteristics of pilaf is to ensure a variety of flavors from the ingredients, so I don't recommend adding too many sauces. Use salt as the main source of saltiness, and just add a little light soy sauce for freshness. As for the amount of curry powder, I suggest adding it gradually while tasting. The consensus here is that the curry is for seasoning, not the absolute star of the dish, so just add enough to taste the curry flavor.

Add the Pre-Soaked Rice#

After adding the rice, it's best to mix it with the other ingredients in the pot and smooth the top. However, the most important thing to mention is the water-to-rice ratio. Traditionally, it's recommended to add broth, but most ordinary households don't keep broth on hand (like mine), so I added a mixture of water and milk in equal parts. The water should be the soaking water from the rice, but before that, it's advisable to rinse the rice and discard the water before soaking.

Secondly, we should note that the water ratio should be 110% of the rice weight, and the rice weight should be measured before soaking. A simple method is to wash the rice and then add water to ensure that the total weight is 210% of the original rice weight. In the end, the total weight of the rice and water should be 630g, and when adding water, we can replace the usual soaking water with milk.

Finally, it's important to choose a pot with good heat retention for making this pilaf, such as a cast iron pot or clay pot. After adding water, bring it to a boil over high heat, then immediately reduce to low heat and cover. After twenty-five minutes, turn off the heat and let it sit for another ten minutes before uncovering.

It's Ready to Eat#

As mentioned earlier, the characteristic of pilaf lies in the addition of dried fruits and carrots, which can unexpectedly stimulate the remaining experience of beef and curry. The sweet and tender chestnuts are the most wonderful embellishment.

The Wonderful Tomato Rice Melted in the Rice Cooker#

Rice cooker recipes have always been favored by kitchen novices. They are easy to operate, save time and effort, and are less likely to fail. However, we shouldn't just pursue not failing; deliciousness is also very important.

With pilaf on the left and clay pot rice on the right, rice cooker rice is in between, so I tentatively call it mixed rice. To make it well, first, it's about the water-to-rice ratio, and secondly, it's about the preparation of the sauce, which I will explain in detail in the following content.

Ingredient Preparation#

The main ingredients for this mixed rice are:

1. Rice: 300g
2. Tomato: one, peeled
3. Sausage: to taste, but preferably not more than half the amount of rice
4. Peas: 50g
5. Corn kernels: 50g
6. Potato: 50g, diced
7. Carrot: 50g, diced
8. Chestnuts: 10, peeled

Whether it's pilaf or clay pot rice, I think they are still ordinary meals with rice and vegetables, just presented in a different form. However, I believe that rice cooker mixed rice is more like "a bowl of hearty rice," downplaying the vegetable component. Therefore, under this idea, I will add corn, peas, and potatoes to supplement the single staple of rice. Similarly, you can add other ingredients to complement it.

Additionally, most rice cooker mixed rice recipes suggest adding cooking oil to ensure that the rice grains are distinct and not sticky. However, I took a different approach by mixing in diced sausage, not only because sausage itself contains rich fats but also because its complex flavors blend well with the rice aroma and other vegetables.

The last point to emphasize is still the water-to-rice ratio. Unlike pilaf or clay pot rice, rice cooker rice is basically a one-time deal, so we need to strictly control the water ratio. The normal water-to-rice ratio for cooking rice is about 1.1 to 1.2:1, but since this mixed rice contains a whole tomato and some sauce, I suggest a water-to-rice ratio of 1:1. The measuring and water-adding steps can refer to the previous pilaf method.

Cooking Steps#

Prepare the Sauce#

The sauce is the main flavor source for this mixed rice, as it doesn't have the advantage of sautéing the side dishes beforehand like pilaf, nor does it have the rich aroma of clay pot rice. Therefore, we need to put in extra effort with the sauce.

When mixing the dipping sauce, I almost always pair dark soy sauce and light soy sauce, adjusting the amounts based on the flavor we want to highlight—either soy sauce flavor or fresh flavor. If we want both, we can use a 1:1 ratio. Other sauce ingredients include:

• 1 tablespoon dark soy sauce;
• 1 tablespoon light soy sauce;
• 1 teaspoon char siu sauce;
• 1 teaspoon peanut butter;
• 1 teaspoon fermented black bean sauce.

This recipe yields a relatively mild flavor, mainly because it has already mixed with the sausage, and I hope it can have some layers of flavor with the staple. If you want a richer overall taste, you can increase the amount of dark soy sauce to 150%.

Mix the Ingredients with the Sauce#

After rinsing the rice, mix it with the other ingredients, including the sauce, and spread it evenly in the rice cooker. Place the peeled tomato on top, then cover and start the cooking program. If your rice cooker has a clay pot rice program, you can use that as well. As mentioned earlier, most rice cookers will run a soaking program before cooking, so there's no need to pre-soak the rice. However, if time allows and you want better rice flavor, you can try soaking the rice for half an hour to an hour before placing it in the rice cooker.

It's Ready to Eat#

After the cooking program ends, it's advisable to wait about fifteen minutes before uncovering. At this point, you can stir it again with a rice spoon, and you'll find that the tomato will completely melt into the rice and various ingredients with just a gentle press. You won't taste the distinct sour and sweet flavor of the tomato, but you'll feel it moistening the rice aroma.

All-in-One Lapsang Souchong Chicken Thigh Clay Pot Rice#

Lapsang souchong, tender chicken, and ribs are the three most common heroes of clay pot rice, among which my favorites are lapsang souchong and tender chicken. Unfortunately, in restaurants, you can usually only have one, so why not try to have them all at home? Compared to the aforementioned pilaf and mixed rice, clay pot rice is also my favorite to make. First, it's simpler than pilaf, and secondly, the texture of the finished product is better than mixed rice. I think this might be because of the rice crust that forms. Additionally, for beginners, clay pot rice is more forgiving. For example, in my early attempts at making clay pot rice, I encountered issues with too much or too little water, but I could salvage it by reheating or adding water. Although the final product was compromised, it was still edible. However, I believe if you strictly follow my steps, the chances of failure won't be too high.

Before discussing the steps, I need to emphasize a few points. First is the choice of cookware. Like pilaf, clay pot rice requires cookware with a high specific heat capacity to ensure even heating, such as a cast iron pot or clay pot. Clay pots are usually preferred for pilaf because they require frying, but since clay pots have a higher specific heat capacity than cast iron pots, it's best to use a clay pot for this.

Secondly, oil is key to a successful clay pot rice, ensuring that each grain is distinct. Generally, clay pot rice is recommended to use lard, but on top of that, I strongly recommend shallot oil. I mentioned shallots in the braised noodles, and shallot oil is made by adding chopped shallots to nearly finished lard and turning off the heat, allowing the residual heat to release the aroma of the shallots. This way, you not only have a fragrant jar of shallot oil, but the crispy shallots are also a great addition to the noodles later. It's hard to describe how fragrant shallot oil is; you should try it.

Lastly, regarding water, like pilaf, I suggest using a water-to-rice ratio of 110%. However, in practice, I often use a 1:1 ratio because the marinated chicken and mushrooms will also contain a lot of moisture, including the oyster sauce and soy sauce used in the marinade. However, the latter needs to be controlled, including draining the chicken and mushrooms after washing, the amount of sauce, and the oil content of the sausage, as well as your taste and the characteristics of the cookware, all of which are variables in the final product. Therefore, I recommend starting with 110% and then gradually adjusting to the most suitable amount. The soaking time for the rice should be at least one hour.

Take your time; you won't want to make clay pot rice just once.

Ingredient Preparation#

The main ingredients for this clay pot rice are:

1. Long-grain rice: 450g
2. Boneless chicken thighs: 300g, cut into pieces
3. Lapsang souchong: 200g, diced
4. Green onions: 30g
5. Dried mushrooms: 5 pieces
6. Lard: three tablespoons

Clay pot rice is recommended to be made with long-grain rice. Setting aside the flavor differences caused by different origins and cultivation methods, long-grain rice is less sticky than short-grain rice, making it easier to achieve a "distinct grain" result. However, if you haven't specifically prepared it in advance, any ordinary rice you usually eat can be used.

Another point is the handling of the lapsang souchong. In the clay pot rice we commonly see in restaurants, the lapsang souchong is usually placed on top. However, I suggest that if you want to make a "satisfying" version of clay pot rice like I do, you can cut it into small pieces and mix it into the rice. This way, the aroma of the lapsang souchong can infuse into the rice during cooking, and it can also tone down the flavor of the lapsang souchong itself, making it easier to distinguish from the chicken. "Layers" is a term I often mention; it's also a winning factor that allows even home-cooked meals to stand out in flavor. However, it's hard to explain this in a dogmatic way, but you need to have this awareness, and gradually you will master it.

Finally, regarding the amount and usage of lard, I admit that saying "three tablespoons" is somewhat irresponsible, but you don't need to be confused by this. In fact, the amount of lard doesn't overly affect the success rate; it's merely a difference in flavor. So you can start with "a bit more than you think" and try it once to see what doesn't work. Clay pot rice is a more personalized dish; don't be afraid to experiment. Understand the general ingredients and steps, and you can try to create your own style. Don't fear failure; everyone has had mishaps in the kitchen.

As for how to use lard, I've seen methods where it's drizzled around the edge of the pot just before serving, seemingly to create a better rice crust. However, this depends on the shape of the pot; at least the clay pot I use can't accommodate this method. So I mix it directly into the pre-soaked rice before cooking, and I think the final product is still good, with a rice crust. You can try more.

Cooking Steps#

Marinate the Chicken#

The purpose of marinating the chicken here is to give flavor to the chicken and mushrooms, as they are not ingredients that can absorb flavor just by drizzling sauce over them. So just mix one tablespoon of oyster sauce and one tablespoon of dark soy sauce evenly. You can either leave the mushrooms whole or cut them into pieces, and their flavor absorption will depend on the size of the pieces you cut.

When mixing, I added long segments of green onion and minced shallots to further enhance the aroma of the chicken and mushrooms. This is optional; if you really don't like onions, you can skip this step. The marinating time can be synchronized with the rice soaking time, and there's no need to marinate in advance or overnight.

First Cooking of the Rice#

After soaking the rice, you can start cooking. As I mentioned earlier, add the rice and lapsang souchong to the pot and mix well. There are two schools of thought regarding the water addition: one is to add boiling water, while the other is to directly use the soaking water. I've tried both methods and found little difference, so for convenience, you can directly add the soaked rice along with the soaking water to the pot.

Remember to mix in the lard at this step. If you're using solid lard, I recommend turning the heat to high until the lard melts and mixing it well before covering, as only the rice grains combined with lard can form a rice crust. If not mixed well, the lard won't evenly blend with the rice. After covering, wait a few minutes until the water is almost absorbed to the level shown in the picture before quickly adding the marinated chicken thighs.

Second Cooking of the Rice#

In this step, try to evenly spread the chicken thighs over the rice. If you like, you can also crack an egg in the middle, then quickly cover the pot. Keep the heat at medium-high throughout, and don't leave the stove. Gradually, you'll hear sizzling sounds from the pot and smell the aroma of rice mixed with marinated chicken. Resist the urge to check until you smell a burnt aroma, at which point you can turn off the heat.

After turning off the heat, don't uncover immediately. Let it sit covered for about fifteen minutes before uncovering.

Prepare the Sauce#

During this time, you can prepare the sauce. This sauce is somewhat similar to the sauce for the mixed rice but richer:

• 1 tablespoon dark soy sauce;
• 2 tablespoons light soy sauce;
• 1 tablespoon char siu sauce;
• 1 tablespoon fermented black bean sauce;
• 1 tablespoon oyster sauce.

In this recipe, you can adjust the ratio of dark soy sauce to light soy sauce. You can also use 2 tablespoons of dark soy sauce and 1 tablespoon of light soy sauce, which will slightly reduce the sweetness.

It's Ready to Eat#

After uncovering, pour the prepared sauce into the pot and mix well. It's advisable to first pour in two-thirds of the sauce, mix it, and taste the saltiness before adding the remaining sauce to ensure the rice is at the most suitable flavor. Then, you won't know whether you're eating chicken or lapsang souchong, or both; every bite brings surprises and joy.

Korean Spicy Soft Tofu Soup#

Although this spicy soft tofu soup does not include staples in the cooking process, its very existence is that of a staple, and it is also a one-pot dish, so it is included in this series.

In fact, spicy tofu soup is somewhat similar to Tom Yum soup; you can even compare it to our Chongqing hot pot. As long as the base broth is prepared well, adding any ingredients will taste great. You can cook a pot of plain rice first and then continue reading.

Ingredient Preparation#

The main ingredients for this soft tofu soup are:

1. Green onion: 80g, cut into sections
2. Red onion: 150g, chopped
3. Korean spicy cabbage: to taste
4. Minced garlic: 50g
5. Tomato: 1, chopped
6. Ground pork: 300g
7. Clam meat: 150g
8. Shrimp: 150g
9. Soft tofu: (unlimited) to taste

Since this dish is relatively salty and spicy, I used red onions, but actually, any type of onion will not have a noticeable spicy flavor after cooking; the difference is mainly in sweetness. Finally, the complex flavor produced by the Maillard reaction when slightly browned will be the highlight of all rich soup recipes.

Another highlight of this dish is the clam meat and shrimp. In the past, I was always curious why so many Japanese dishes use clams, even in very light tofu or egg custard dishes. Later, I learned that they are used to enhance the broth, which opened up a new world for me. Since then, whenever I make rich soup dishes, I almost always see clams and onions, while shrimp serves as a balance to the freshness of the clams and the spiciness of the sauce. Having shrimp is better, but not having it won't make a big difference.

Cooking Steps#

Sauté the Base Sauce#

In fact, making soft tofu soup is quite simple: just dissolve the base sauce in water and then cook the tofu. Therefore, whether it's delicious or not depends on whether you sauté the sauce well at the beginning; everything else is secondary.

The order for sautéing the sauce is to first add a little olive oil to the bottom of the pot, then add the chopped onions. When they have lost at least 50% of their moisture, you can add the minced garlic and ground pork. You can also add some sake to create an esterification reaction. Keep the heat at medium and stir-fry until the onions, garlic, and ground pork are all colored before adding the Korean chili paste. There is no precise method here, as the spiciness varies by brand and individual tolerance. You can add it gradually while tasting until you feel that adding any more would make it inedible, considering that you'll also add water, seafood, and tofu later, which will dilute the spiciness.

Add the Seafood and Spicy Cabbage#

Before adding water, we need to add the seafood and spicy cabbage and quickly stir-fry to release their aroma while starting to season. Professional soft tofu soups are usually made with broth, but it's hard for ordinary households to keep broth on hand. I once made broth specifically for this dish, but the flavor comparison showed little difference, mainly because the chili paste and clams are too prominent.

It could also be because I have a secret weapon—Japanese dashi soy sauce. This soy sauce is mainly used for Japanese sukiyaki, as it is made with added kombu and bonito flakes, making it a lazy person's treasure and an excellent addition to this soft tofu soup. However, when adding it, you should also taste as you go, as this soy sauce is on the sweeter side. You can replace it with other soy sauces according to your preference for sweetness.

Add Water and Tofu#

When the sauce has thickened in the previous step, you can add water. I generally put the tofu in first and then add water until just covering the tofu. Then, cover the pot and let it simmer for twenty minutes to allow the tofu to absorb the flavor. Note that at this point, you should switch to low heat to let the soup simmer gently; otherwise, too vigorous boiling will break down the tofu.

It's Ready to Eat#

This pot is spicy with a hint of sourness, filled with the deliciousness of clams and shrimp, accompanied by soft and flavorful tofu mixed with this wonderful broth over rice. What more could you want? If you're too lazy to cook rice, you can also add some udon noodles directly to the pot for the same delightful experience.

Conclusion#

Most of the dishes in this recipe are Chinese recipes, and their common feature is strong inclusiveness. Therefore, whether it's seasoning or preparing sauces, don't be overly anxious about the "appropriate amount" or "adding while tasting" mentioned in my text; trust your taste buds.

Because the flavor of a dish is variable depending on the ingredients, different brand sauces, and even water quality, blindly following others' footsteps can lead to failure. Also, remember that cooking has a failure rate; looking back, I actually cherish every failure from the past, especially with dishes like rice cooker mixed rice and clay pot rice, where "there's only one chance." Each failure serves as a foundation for doing better next time, and it's not just about success.

Keep it up, food lovers!