Tuesday, October 26, 2010

Donabe steam-fried foil-wrapped Matsutake


Here's another matsutake mushroom dish I made on the same night I made the donabe matsutake gohan (matsutake mushroom rice).


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I sliced medium-size matsutake mushrooms in half and wrapped in aluminum foil (no seasoning at this point). It was then laid on the skillet of the tagine-style donabe, "Fukkura-san".


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The donabe was covered with the lid and brought over high heat for 3 minutes on the gas stove. Then, it was turned down to low-medium and continued to be cooked for about 7 minutes. I opened the lid and foil very quickly and sprinkled a pinch of salt and 2 tablespoons of sake over the sizzling matsutake (at this point, matsutake was just cooked through - the cooking time may vary according to the size of the mushrooms). I closed the foil, covered donabe with the lid again, and turned off the heat. After 3 minutes of resting, I uncovered the lid and opened the foil. The simple steam-fry matsutake was ready.


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The matsutake mushrooms were served simply with yuzu kosho, lemon, and grated ginger. The aroma was just amazing. Matsutake loves the simple donabe preparation like this, and I loved it, too.

Happy donabe life.