Monday, June 27, 2011

Shio-koji pork chops in donabe skillet

Shio-koji x donabe cooking = super delicious

I marinated thick cuts of pork chops in shio-koji paste for 2 days. The paste was lightly wiped off and the meat was seared in my black toban (donabe skillet). What's great about toban is that you can make a quick steak or saute dish in it and bring it right to the table for service. It also cooks faster than a regular pan, as toban builds intense heat in it and it also gives the effect of FIR (Far Infrared Radiation).

4-5 minutes on one side, flip and splash a little sake to the skillet, and cook for a few more minutes over medium-heat.

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The dish was ready. I just served it with chopped cilantro and lemon wedges. What a tasty dish!

Happy donabe life.