Saturday, January 1, 2011

Donabe New Year...January 1, 2011

I spent busy afternoon in the kitchen to prepare all the (mostly traditional) Japanese New Year dishes, including some donabe dishes.

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"Date Maki" - Rolled egg omelet including "hanpen" fish cake...served with Kamaboko fish cakes from Japan.

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"Tataki Gobo" - Crunchy burdock root, tossed in sesame seeds and vinegar based sauce.
"Kuri Kinton" - Japanese sweet yam ("Satsuma imo") puree with sweet chestnuts.

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These dishes were served in the 3-tier lacquer box, with Laherte Freres, Champagne Brut Tradition (Chavot). This is 60% Pinot Meunier with 30% Chardonnay and 10% Pinot Noir. I thought this was a perfect "winter" Champagne because of the soft warm feeling from Pinot Meunier. Very elegant wine.

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"Genmai Gobo to Azuki Gohan" - Burdock root and azuki bean brown rice. Cooked with the double-lid donabe rice cooker, "Kamado-san". Burdock root was put in a food processor and pulsed until they are about the size of rice grains. The rice was served with sauteed kabu (Japanese turnip) greens. I will try to post the recipe soon.

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"O-zoni" - New Year clear soup with vegetables and mochi (rice cake). It was made in the soup & stew donabe, "Miso-shiru Nabe". I also made Cha-shiu style roasted pork!

What a wonderful way to start the new year. Everything came out really nice, and Jason loved all the dishes.

Tomorrow is another big dinner with friends at I will cook more!