Monday, January 9, 2012

Very izakaya-style quick donabe dishes

Supper one night.

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With Iga-yaki toban (donabe skillet), I seared squid legs (I marinated them in shio-koji for 1 hour) and deglazed with sake.

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With tagine-style donabe, “Fukkura-san”, I simply steam-roasted salt-marinated hokke. With Fukkura-san, the fish comes out so moist and tasty. (with the crisp skin in the bottom)

Really tasty.