Another quick and delicious donabe dinner...
Three dishes with three donabes in 45 minutes.
Rice was made with our donabe rice cooker, "Kamado-san". It's 50/50 white and brown rice, cooked with a piece of dashi konbu.
Soup was winter-style grated daikon and silky tofu miso soup. It was made with the soup & stew donabe, "Miso-shiru Nabe". The soup was thickened with kuzuko (arrowroot powder), so it created the wonderful texture combined with the grated daikon. When the soup was served, I topped it with thinly sliced yuzu rind. It made the soup so elegant.
Main course was sakura smoked salmon with the donabe smoker, "Ibushi Gin". I served it with my quick miso sauce. Donabe smoking is always so exciting. The aroma jumped out of the donabe as soon as the lid was lifted. The fish was so smoky tender. You can find the basic smoking recipe on toiro's website.
Very happy donabe life.
