Monday, January 31, 2011

Cooking with donabe-smoked soy foil wrap with tagine-style donabe

I made an easy but special foil-wrap dinner. The secret ingredient is, yes, my donabe-smoked soy sauce. The fish was wild-caught petrale sole from Oregon. So beautiful.

In a piece of aluminum foil, I wrapped the fish (lightly seasoned with salt and pepper) with eryngi mushrooms, enoki mushrooms, garlic, shallot, and haricot verts. Then I added sake, soy sauce, and some butter, and closed it.

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The foil wraps were set in my tagine-style donabe, "Fukkura-san", and set over medium+ heat to cook for about 10 minutes.

All the flavors were sealed inside and it was so wonderfully aromatic! I drizzled extra donabe-smoked soy sauce and also some chunky la-yu. The fish was so pure and flavorful with the accent of smoked soy sauce. Gorgeous.

You can find the recipe on toiro's website. Hope you will try it.

Happy donabe life.