The problem we tend to encounter for outdoor dinner is that the hot food gets cold so quickly. However, with the donabe, I just don't need to have such a problem. Today, we even cooked some of the dishes at our patio table.
Here's what we cooked tonight...
With Tagine-style Donabe, "Fukkura-san"
I made the simple mixed mushrooms with soy-butter sauce. The preperation is so easy. I sauteed the mushrooms with butter, then poured the soy sauce/ sake mixture. Steam-fried with the lid on for a few minutes, and drizzled the la-yu (hot chili sesame oil). With the lid on, the mushrooms were still sizzling after the donabe was brought to our patio table.
By cooking the mushrooms with the donabe, the flavors became so deep and just fantastic.
With Donabe Steamer
As an appetizer, we steamed the summer vegetable trio of Japanese eggplant, hairloom cherry tomatoes, and okra for about 4 minutes at the table.
We enjoyed the steamed vegetables with the salt ponzu and grated daikon radish.
For the main course, we steamed shumai (shaomai) dumplings! They tasted especially exceptional under the stars.
With Double-lid Donabe Rice Cooker, "Kamado-san"
We cooked our regular brown rice. We cooked the rice in the kitchen and let it rest in our patio for 20 minutes. The rice was fluffy and remain to be very warm for a long time.
Our donabes except for Donabe Steamer are available on toiro's website. The donabe steamer is not available yet, so please stay tuned.
