Saturday, August 8, 2009

Quick Pork Sukiyaki with Tagine-style Donabe

From the other night's Chicken and Vegetable Donabe Stew dinner, I saved the "premium" leftover broth. There was about 2 cups of the was so wonderfully extracted with the chicken that the broth was jiggly and gelatinous when I took it out of the fridge.

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I marinated the pork slices with the sake, salt, pepper and katakuriko (potato starch) for about 15 minutes. With the skillet of Fukkura-san (tagine-style donabe), I first sauteed the onion slices, added the marinated pork. Once the pork is almost cooked through, I added the shirataki noodles and shiitake mushrooms. Then, I poured the leftover broth, and closed the lid to simmer. After 5 minutes, I added the cut okra and simmered for another 3-4 minutes with the lid on.

That's it...!!! The broth got even more complex in flavor and the taste was just so special. Pork was so succulent.

We had the Pork Sukiyaki with the Brown Rice, which was cooked with Kamado-san (double-lid rice cooker donabe). The moon was so shiny tonight.

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This was a wonderful "short-cut" cooking process with the leftover broth, but if you would like to make the easy tagine sukiyaki from scratch, you can find the recipe on toiro's website.