The menu was:
Crab spring rolls with peanut black vinegar dipping sauce
Octopus and okra in basil macadamia pesto
Fried summer vegetables in Hatcho miso tomato sauce
Tori karaage (fried chicken)
Dashi-maki tamago (rolled egg omelet)
...and wakame and multi-grain onigiri (rice balls) were, of course, made in my double-lid donabe rice cooker, "Kamado-san"! When the rice is cooked in Kamado-san, it tastes really delicious and the texture stays very nice even after the rice is almost cold after many hours. That's donabe magic.
Happy donabe life.