Tuesday, December 6, 2011

Donabe miso kimchi "ojiya" (soupy risotto)

With my homemade kimchi, we did miso & kimchi nabe (hot pot) again.

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Kurobuta pork slices, sun-dried (semi-dry) mushrooms, and vegetables.

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First, I heated the water & sake with dashi kombu and mushrooms. Then, once the broth strated simmering, I added miso and kimchi (both my homemade!)

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Tofu was added, then pork was added.
My medium-size classic-style donabe, "Hakeme", is simply outstanding for hot pot cooking. The flavor was fantastic. It was so satisfying.

The dinner couldn't end without making "shime" (end of the meal) course of "ojiya" (soupy risotto). I made firm rice with my donabe rice cooker, "Kamado-san", and added about 1 cup to the leftover broth. Drizzled some whisked eggs and cooked (with the cover) for another minute.

Super nice. The rice soaked all the deep flavors of the hot pot.
Happy donabe life.