Wednesday, August 4, 2010

Donabe-steamed ono and vegetables with sizzling sauce

My life is so fun and healthy with all the Iga-yaki donabe I have.

The other night, I made a quick one-pot steaming dish with the donabe steamer, "Mushi Nabe". Unlike other regular steamers, this donabe steamer can cook ingredients faster with the Far-Infrared-Radiation (FIR), while retaining the flavors and nice texture in them. Also, because the donabe is esthetically beautiful, you can serve the dish right out of the donabe steamer at the table, or you can also do the table-top "hot pot" style steaming dish. It makes a very nice presentation at the table!

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I got some very fresh wild-caught ono fish, so I decided to make a simple steam fish dish with the donabe steamer. I arranged the fish with some large shrimp, bok choy, and baby bell pepper slices, and steamed for 5 minutes. When the fish was cooked through, they were plated with some condiments and drizzled some smoking hot sesame oil. The sizzling sound and the aroma was so nice. To finish, some salt ponzu was poured.

Wow, this was such a remarkable dish. With such a short simple preparation, the delicious "one-pot" steaming dish was ready. I posted the recipe on toiro's website. Hope you will enjoy.

Happy donabe life.