Tuesday, May 14, 2013

Donabe Cooking Class Report...Spring Nourishing Dishes

On May 4 and May 11, we hosted donabe cooking classes with the new theme, "Spring Nourishing Dishes".

We had wonderful guests who brought really nice energy both dates.
In this class, we made 5 different dishes with many seasonal ingredients. All dishes are made in donabe!

 photo file_zps039bfe66.jpg  photo file_zps59215a68.jpg  photo file_zpsee9f8948.jpg
Steam-roaste kabu and asparagus with yuzu-kosho vinaigrette. The texture of donabe steam-roasted vegetables are always so special. With the sauce made from yuzu-kosho and yuzu juice, the dish brought a nice refreshing accent.

 photo file_zps113b7b7e.jpg  photo file_zps8f33dbdf.jpg
Stewed hijiki salad. We used long hijiki seaweed ("naga hijiki") in the class, and cooked with burdock root ("gobo"), dry shiitake mushrooms, fried tofu pouch ("abura-age") and carrot. This dish tastes wonderful whether  warm or cold.

 photo file_zps52a3dd33.jpg  photo file_zpsbe64dd20.jpg  photo file_zps16287e76.jpg
Sake-steamed clams. I got really big and beautiful clams which came from Washington State. The broth was rich in sake and all the juice from the clams and finished with white soy sauce ("shiro-shoyu"). Everybody drank up the last drops of the broth!

 photo file_zpsa2429389.jpg  photo file_zpsb74857ea.jpg  photo file_zps7b3f8a50.jpg
Simmered chicken and tofu in daikon sauce. Organic jidori chicken was marinated in shio-koji overnight and pan-fried before being added to the sauce. The sauce is mostly grated daikon and a little dashi stock. For the seasoning, I also used rice vinegar for accent.

 photo file_zps33af04ee.jpg  photo file_zps295a7c43.jpg
"Shirasu" baby fish and wakame seaweed rice. Very seasonal Japanese dish. Baby anchovy ("shirasu") came from Shizuoka, Japan. The dish was finished with sliced shiso leaves...shirasu, wakame, and shiso are golden combo.

Here's the full menu.

Theme: Nourishing Spring Donabe Meal

Steam-roasted kabu and asparagus with yuzu-kosho vinaigrette
Stewed hijiki salad
Sake-steamed clams and broccolini
Simmered chicken and tofu in daikon sauce
“Shirasu” baby fish and wakame seaweed rice

Wine Selection

2011 Weingut Salomon – Undhof, Stein.Terrassen, Riesling (Kremstal, Austria)

Happy donabe life.