![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnu5CI3kdSi2g7GUhs4YXasKqwNZZYzh-cAAlPR1BACRyIhuR9Fv3lHVv59cP4ZWiyyZSxsc7v1U1dXTVDkYG8ADP2-fA-j-sGjoYFN80ff0YRn2aWGp1Qb89Y05W2NhNgNMyv8FO9rWlV/s320/Various+317.jpg)
With one extra step of deep-frying the potatoes and chicken meat balls before adding them to the donabe (tagine-style donabe, "Fukkura-san"), the flavor of this dish become so extraordinary.
*Don't use the donabe for deep-frying.
This big-flavor dish is also very fun to make. I posted the recipe on toiro's website.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various320.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various325.jpg)
Once the lid of "Fukkura-san" is opened, the dish was prettied up with the garnish (chopped scallions and mitsuba). The dish is well-balanced with different kinds of vegetables.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various316.jpg)
The side dish I made was deep-fried green beans and garlic.