Thursday, January 7, 2010

Steamed Pork Belly with Donabe


Mmmm...Pork belly.


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Tonight's dinner was with our lovely Donabe Steamer, "Mushi Nabe". I love the look of this white donabe. It's like a big mama-san.


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I got the ingredients ready. Pork belly slices, shrimp, kabocha, shimeji mushrooms, cabbage, and rolled yuba (tofu skin) from Kyoto. Nice and simple.


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We put the kabocha slices first, and after 3 minutes, we put the rest of the ingredients. After another 3 minutes, everything was steamy ready. After dipping the pork in my salt ponzu, we wrapped the pork with Korean roasted seaweed and sesame leaves to eat. So special.


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The broth was my homemade duck stock. After we are done with the steaming, the grate was removed and I lightly seasoned the stock with sake and salt. Then, we made the "shime" (end of the meal) course with the ramen noodles again. So delicious.