Thursday, December 1, 2011

Mini donabe main course for ONE

On a home-alone night.

Mini-size donabe often becomes a wonderful friend. Tonight, I used small size classic-style donabe, "Yu Kizeto", which is a ultra light-weight donabe.

I made the broth with dashi stock, miso, and sake-kasu (sake lees). Mixed mushrooms, kabu (Japanese turnip), and tofu were cooked inside. Shungiku (chrysanthemum leaves) was added at the end.

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The entire donabe was served at the table, and I could eat right out of it.
Itadakimasu! So delicious. Single serving hot pot is fantastic.

Happy donabe life.