Pot Au Feu
A Taste of Home - Pot Au Feu or Potofu in Japanese
Potofu, or as it’s traditionally known in France, Pot-au-Feu, was a staple on our family dinner table growing up in Japan.
This comforting dish combines the essence of French with Western-Japanese style dish. It’s a simple yet hearty meal that warms the soul and brings back cherished memories of family dinners.
RECIPE
Servings: 4-5
Time: 60 min
Ingredients:
1 pc cabbage
2 pcs potato
2-3 pcs carrot
1 pc onion
5-6 sausages
2 packs dashi (vegetable stock)
8 cups water
Instructions:
Prepare the Vegetables: Peel each vegetable and cut them in halves, or leave them in their original shape for a rustic feel.
Assemble the Pot: In a large pot, add the prepared vegetables, sausages, dashi packs, and water.
Cook: Turn the heat to low and simmer for 50-60 minutes, allowing the flavors to meld together.
Pot au feu in France:
Pot-au-Feu, meaning "pot on the fire" in French, is a classic French dish with roots dating back to the medieval period. Traditionally made with beef and a medley of vegetables, it was a symbol of French peasant cooking, reflecting simplicity and nourishment. Over time, Pot-au-Feu became a beloved national dish, celebrated for its rich flavors and comforting qualities.
The first time I tasted this dish, made by my mom, I was captivated by its simplicity and heartiness. The vegetables, kept in their original shapes, were soft and flavorful, complemented by a simple yet satisfying seasoning. It was a dish that appeared on our dinner table often, bringing warmth and comfort to our family meals. The process of making Potofu is straightforward, making it an easy and delightful dish to prepare.
