Recipe One Meat and One Dish with Staub / Maki Noguchi

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Recipe
Staub, which has high thermal conductivity and excellent heat retention, and produces delicious dishes with condensed flavor even with a small amount of ingredients. This book introduces recipes focusing on stewed dishes that are completed by combining one kind of "meat" and one kind of "vegetable" as the main ingredients. Cooking is left to the pot, and just by heating it up, the flavors of meat and vegetables combine, and the deliciousness increases with the synergistic effect. You can enjoy a good balance of meat and vegetables, and the range of cooking expands infinitely depending on how you combine ingredients. Cooking is completed with one pot, so you don't have to use many cooking utensils. If you put it on the dining table as it is freshly made, there will be less washing and easier to prepare and clean up the meal. Because there are fewer ingredients, shopping is easier. It contains a lot of voluminous dishes so that you can be satisfied with just one dish. When you get used to cooking, try adding your favorite ingredients such as increasing the variety of vegetables.