Tuesday, March 23, 2010

Tonight's Donabe Cooking...Miso-butter Chicken with Tagine-style donabe

Miso and butter make the great flavor combination just like soy sauce and butter.

I made quick and delicious Chicken and Mushrooms in Miso-Butter Sauce with my tagine-style donabe, "Fukkura-san", tonight.

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After heating the butter and a little sesame oil in the skillet of Fukkurasan, I sauteed the chicken both sides.

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Chicken was removed and the mushrooms (king oyster mushrooms and shimeji mushrooms) were added with garlic and ginger. They were sauteed for about 1 minute.

Chicken was added back to the skillet, and cooked for about 3 minutes with the lid on over medium-heat.

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Miso sauce (red miso,sake, mirin, and yuzu rind) and nira (Chinese chives) were added. The mixture was simmered again for 2 more minutes with the lid on.

The quick miso-butter chicken was ready...the aroma was irresistible.

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The dish was served with my regular white-and-brown (50/50) rice, which was cooked with the donabe rice cooker, "Kamado-san".

After the dish was plated, I topped it with the condiments mixture of scallion, serrano chili, and sesame leaves.

The dinner was simply delicious! I came up with this recipe just before the dinnertime...I was kind of proud of myself. And, of course, I was so proud of my donabe.

I posted the recipe on toiro's website. Please check it out.

Happy donabe life.