Tuesday, October 19, 2010

Fresh donabe tofu and donabe "kama-age" udon

My regular lunch last week...

With donabe, I can make delicious and healthy lunch very easily and quickly. I made two dishes.

Photobucket Photobucket
First dish was donabe fresh "sukui" tofu. This is basically the free-shape fresh warm tofu. I made it with the extra light-body all-purpose classic donabe, "Yu-series, Kizeto" (it's currently out-of-stock, but we should have the new shipping from Iga, Japan in a few weeks). I first heated 1 liter of the fresh soy milk (from Meiji Tofu) in the donabe. Before it was going to boil, I turned off the heat and added 2.5 teaspoon of nigari liquid. Then, it was covered and let it rest for 15-20 minutes. It was so soft, delicate, and delicious. Eating fresh warm tofu is such a luxury to me.

Photobucket Photobucket Photobucket
I also made "Kama-age" udon. I simply cooked the udon in the boiling water in the classic-style donabe, "Hakeme" (or any classic-style donabe would work), and served it right on the table with the dipping sauce and condiments.

So satisfying.

Happy donabe life.