Friday, February 5, 2010

Tagine-style Donabe...More steam-fry seafood

I cooked another steam-fry seafood with my tagine-style donabe, "Fukkura-san".

The principle is the same as my last Donabe Yuzu Butter Cod. I used the fresh fish, instead of miso-marinated fish this time. I got the beautiful salmon from the newly opened Mccall's Meat and Fish Company, so I knew it was going to be a wonderful dish.

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I started with the sliced lotus root in the butter and sake. Then, I topped them with the salmon (already seasoned with salt and pepper), shrimp, manila clams, shiitake mushrooms, and white shimeji mushrooms. I seasoned them with more salt and closed the lid.

After about 7 minutes over medium-high heat, it was ready. What a delicious dish! Salmon was so flavorful and pure. The broth came out just great with butter, sake, and the juice from the clams. The dish was delicious on its own, and also great with a little drizzle of ponzu.

You can find more recipes of our tagine-style donabe, "Fukkura-san" on toiro's website. Pleaes check it out.