Wednesday, January 6, 2010

Donabe Smoking...Sashimi to Smoked Fish

A couple of friends came over for dinner at our house one night.

They brought a lot of premium quality raw fish and abalone! We sliced some of them and ate as sashimi for the night. They were super fresh and excellent.

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We still had a good amount of leftover fish, so we decided to smoke them with our donabe smoker, "Ibushi Gin". There were yellowtail (skin on), tuna (red meat), and tuna chu-toro (medium-fatty). After about 35 minutes, the premium sashimi fish became the premium smoked fish. We had them with the wasabi and soy sauce, just like how we eat the sashimi. The smokey aroma even improved the total flavor of the fish, and just gorgeous. It was so buttery smokey.

We also smoked some leftover kamaboko (fish cake). Very nice.

What shall we smoke next time?