Monday, November 9, 2009

Tonight's Donabe Cooking...Chicken Soup and Brown & White Rice

We had the first order from Moscow, Russia for Kamado-san (double-lid donabe rice cooker), so we just shipped it out this past weekend. How exciting! Kamado-san will travel all the way to Russia and our Russian donabe friend will be making donabe rice dishes. I hope the package will arrive safely.

I used two donabes for this evening's dinner. The soup & stew donabe, "Miso-shiru Nabe", and the double-lid donabe rice cooker, "Kamado-san".

Upon Jason's request, I made the chicken soup with the Miso-shiru Nabe again. The procedure is so simple. I first heated about 2 cups of water and 1/2 cup of sake with crushed garlic and scallions (green part). Then, I added the bone-in chicken thighs (seasoned with salt & pepper and rested overnight). After 10 minutes of simmering with the lid on, I added the russet potato (cut into cubes), sliced shiitake mushrooms and daikon radish (cut into strips). Seasoned with salt and pepper. After additional 20 minutes of simmering with the lid on, I added the shungiku (crown daisy) leaves, turned off the heat and closed the lid again. After 2-3 minutes, it was ready!

The soup was basically seasoned only with salt and pepper, but the flavor is surprisingly deep and soothing thanks to the donabe. The meat was so tender and fell off the bone with a fork.

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For the rice, I did half-and-half brown and white rice. You just need to use the brand of brown rice which can cook like the white rice without extra time of soaking or cooking necessary. As always, the rice made with Kamado-san was so shiny and each grain was standing up.