Tuesday, September 27, 2011

Toban (donabe skillet) cooking...Mixed Mushrooms & WP24 Peking Duck Izakaya-style

I took home some leftover Peking Duck slices fro dinner at WP24 the other night...
Instead of just reheating it to enjoy it again, I decided to use it for a quick izakaya-style dish with my beautiful Iga-yaki Toban (donabe skillet). Because this is made of 100% special Iga-clay, this Toban builds the heat very nicely and cooks the ingredients fast and juicy. And, you can just take it directly to the table as the nice presentation. How convenient! Here's how I made it...it's so easy and so tasty!

Toban Mushrooms & Peking Duck "Tamago-toji" (finished with egg)

First, just pile the leftover roasted peking duck (about 4 oz, further sliced into strips), some minced ginger and garlic, one package (3.5 oz) shimeji mushrooms, and 5-6 medium-size shiitake mushrooms (thinly-sliced) in Toban, and set over medium-high heat gas stove top. Because the duck skin has good amount of fat, the ingredients starts to sizzle nicely without additional oil.

Turn down the heat to medium, stir for a couple of minutes until mushrooms are soft. Add 2T sake, 1T mirin, and 1T soy sauce, and stir. Let it simmer for a couple of minutes. Turn down the heat further if necessary.

Whisk together 2 large eggs in a bowl, and drizzle over the duck/ mushroom mixture. Cover with a lid (or a piece of aluminum foil), and cook for 1 minute (or longer according to your preference of egg doneness). Turn off the heat and let it sit for another 1-2 minutes.

Garnish with sliced scallion and shiso leaves. Serve with sansho pepper powder, if you like.

*Leftover roasted Peking duck can be substituted with fresh meat, such as cut chicken thigh. In this case, add 1/2T sesame oil to Toban before piling up the ingredients.

The dish was so flavorful and great with some freshly made donabe rice!
Happy donabe life.