Friday, July 15, 2011

Donabe steam-fry kale, kabocha, and shimeji in shio-koji

This is a very flavorful dish in very easy preparation.
You can serve it as a side dish, or as a main dish with some rice.

The main seasoning for this dish is my homemade shio-koji. The flavor of the dish is so enhanced and becomes deep with just a small amount of this healthy seasoning.

You put 1/2 tablespoon of each sesame oil and olive oil, some minced shallot and garlic, one bunch of kale (ribs removed), and some slices of kabocha in Fukkura-san. Cover and cook over medium-heat for about 5 minutes.

Add some shimeji mushroms, 1.5 - 2 tablespoons of shio-koji, and 1 teaspoon of fennel seeds. Stir and cover again. Cook for 7-8 more minutes. Meanwhile, stir a couple of times. Remove from the heat and let rest for 3-5 minutes.

Simple steam-fry dish is ready. I like it on its own, or with some squeezed lemon juice. So nice.

Happy donabe life.