Saturday, May 1, 2010

Donabe braised daikon and kombu

It's so difficult to explain in words exactly how it is. But, food tastes so nice when it's cooked with donabe.

I find braised dishes taste so much nicer with the donabe (my soup & stew donabe, "Miso-shiru nabe"), compared to other cooking pots. And, this donabe looks so gorgeous itself.

I made a very simple "oden" style daikon and kombu stew. After about 30 minutes in the broth over low heat, plus 10 minutes resting off the heat, the dish was ready. Daikon was so tender and almost sweet with the bursting natural flavors. Amazing. Kombu knots were equally perfect.

Here's my embarrassingly simple recipe for the super-delicious donabe daikon. Wonderful comfort food!

Daikon and Kombu Stew

1 medium-size daikon, peeled and cut into 1.5"-thick disks
some dry kombu, rehydrated in water, sliced into strips, and tie each strip into a knot
2 cups dashi stock
2 tablespoons sake
1/4 cup mirin
1/4 cup light color soy sauce (usukuchi shoyu)

1. Combine all the ingredients in the donabe.
2. Bring to a boil, reduce to simmer.
3. Line the surface with a parchment paper, and close with a lid.
4. Simmer for 30 minutes or until the daikon is tender.
5. Turn off the heat and let it rest for 10-15 minutes.
6. Serve with a condiment of Japanese mustard (wagarashi, optional).

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Happy donabe life.