Friday, October 30, 2009

Steamed Sanma with Donabe


It's Sanma seson.

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I bought nicely shiny sanma fish and cleaned them. They were already scaled, so I cut the heads off and cleaned the insides.

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For the rich and flavorful fish like sanma, I like the very simple preparation. I decided to steam them this time. Here's my super-cool Donabe Steamer. This donabe steamer, made by Nagatani-en from Iga, has been a best-seller donabe in Japan this past years. I am happy to announce that this donabe is (finally) scheduled to be available on toiro's website for people in the U.S. sometime in November!

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The ingredients are very simple...sanma, okra, grated daikon, homemade ponzu sauce, and sliced scallions.

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All we needed to do was just put the sanma and okra in the donabe steamer and wait until done.

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Sanma was so juicy and tasty with all the condiments. With a bowl of freshly steamed rice, it made a wonderfully happy meal.