Monday, September 26, 2011

Donabe black magic...steam-fry gobo & hijiki in shio-koji

This is my lazy evening cooking, which is also very tasty and healthy.
My tagine-style donabe, "Fukkura-san", helps me so much on a busy night when I don't have time to cook.

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I first sauteed some ginger and garlic in olive oil. Then, added 10 oz gobo (burdock root).

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Hijiki seaweed (3 T dry - reconstituted) was added and sauteed. 2T sake + 1/4C water was added. Fukkura-san was covered and steam-fried over medium-low heat for 20 minutes.

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Fukkura-san was uncovered and 2.5-3 T shio-koji and 1 tsp sansho berries were added. Stirred and covered again. It was let sit for 3-5 minutes.

Simple steam-fry gobo & hijiki in shio-koji was ready! I loved the earthy deep flavor so much.

Happy donabe life.