Thursday, July 9, 2009

Donabe Smoked Duck and Onigiri for Hollywood Bowl


Last Sunday was another Hollywood Bowl night. We went to see Death Cab For Cutie!

To take to the Bowl, I made all the dishse with my donabe(s).

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The main dish was the Smoked Duck, cooked with the Tagine-style Donabe ("Fukkura-san"). I seasoned the duck breasts with salt and pepper, and let them rest in the fridge for 2 nights. Then, I smoked them with the Tagine-style Donabe with the basil leaves on top. (You can find the basic smoke recipe with the tagine-style donabe here.) The meat was so juicy and tasty even after a few hours (in the room temperature) after we got to the venue. It was so tasty that no sauce was necessary.

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After making the duck, I used the same smoke chips in the tagine donabe and smoked the potatoes and okra, to make a simple salad. (I tossed them with tomatoes and vinaigrette.)

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With the double-lid donabe rice cooker ("Kamado-san"), I made seaweed onigiri (rice balls). I used hijiki, wakame, and kombu, and tossed them in the rice after the rice was cooked. When ready to eat, I wrapped each onigiri with a whole piece of shiso leaves and nori seaweed.

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Perfect donabe picnic menu again!