Wednesday, October 27, 2010

Donabe baked beans

Here's one of my regular dishes, and I would like to reintroduce. It's soybean "Gomoku-ni" (stew with different ingredients). It's also a shojin (Buddhist-style) vegan dish, which is popular at Japanese homes.

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For this dish, Soup & Stew Donabe, "Miso-shiru Nabe", is a perfect cooking tool. Instead of hijiki seaweed, I used kelp (soft kind for stew) this time. Once the ingredients were quickly sauteed together with some sesame oil, broth was added and cooked in the oven for about 45 minutes. So, I call it Japanese "baked beans"! I never get tired of this's so complete on its own.

You can find the recipe on toiro's website. (You can either simmer the beans on stove-top as the recipe says or cook in the oven at 350F.)

Happy donabe life.