Saturday, January 7, 2012

Donabe egg & pork (sukiyaki-style) over rice

All with leftover ingredients…

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In my donabe steam-roaster, “Tochinsai”, I sautéed ginger, garlic, and ¼ onion in sesame oil over gas stove top. Some pork but slices (about 5 oz?) was added.

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Half piece of abura-age (fried tofu pouch) & some maitake mushrooms were added. ¼ cup dashi stock, 2 tablespoons of each sake, soy sauce, and mirin were added. Once the broth was simmered down, I drizzled whisked eggs (2 eggs) and covered with lid. Heat was turned off about 1 minute later and rested for another minute.

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Quick lunch break with donabe delight a la leftover ingredients. It was garnished with some chopped mitsuba (Japanese parsley) and served over rice. So good.

Happy donabe life.