Tuesday, September 1, 2009

Tonight's Outdoor Donabe Menu

Another very warm evening in LA. We set up our donabe steamer in our patio table, and did the "steamy" dinner again.

I had many extra shumai (shaomai) wrappers, so I made Kurobuta Pork Shumai. I also prepared tofu, shiitake, okra, and our home-grown cherry tomatoes to steam for appetizer.

Just the simple steaming method is the best way to enjoy these wonderful ingredients! We had these with my homemade black sesame sauce.

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Then, we steamed the Kurobuta pork shumai dumplings and had them with the black vinegar & soy dipping sauce, and Japanese hot mustard.

The rice was, of course, cooked with the donabe rice cooker, "Kamado-san". It was so fluffy and flavorful.

Donabe life is so much fun and so healthy. For more information about the premium Iga donabe and donabe recipes, please check out toiro's website.