Monday, January 3, 2011

Donabe New Year...Day 2

On the second day of the new year, we invited a few friends for another traditional Japanese new year ("Osechi") dinner. It was also my 10-year anniversary since my moving to Los Angeles from Tokyo!

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Let the party begin. The first dish was Hamachi (yellowtail) sashimi with shaved tororo kombu, served with wasabi-plum salt.

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3-tier lacquer New Year appetizers.

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Roasted cha-shiu style pork, with 48-hour marinated soft boiled eggs. The egg yolk had become gelatinous and tasted so deep.

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Chikuzen-ni was cooked with the classic-style donabe.

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Red and white (lucky colors) - rum vanilla and cranberry - ice cream, with homemade anko (red bean paste, which was cooked with the soup & stew donabe, "Miso-shiru Nabe".

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Yomogi (mugwort) and sweet black bean cake. I made the sweet black bean with "Miso-shiru Nabe", and mixed into the batter with ground yomogi weed.

And, of course, we had fabulous wines for the celebration!
Paul Bara, Champagne, Grand Rose Brut (Bouzy)
2001 Domaine des Comtes Lafon, Meursault-Perrieres 1er Cru
2001 Alain Hudelot-Noellat, Vosne-Romanee 1er Cru, "Les Suchots"
1991 Chateau Musar, Rouge

I was so glad everybody enjoyed my rustic Japanese new year dishes!
Happy donabe new year.