Our donabe smoked pork belly lunch was followed by the donabe steamed pork belly dinner.
These are the main ingredients...pork belly blocks, kabu (Japanese turnips), and bok choy. For the condiments, we had scallion, cilantro, kochujang-miso sauce, and lettuce wraps.
With the donabe steamer, "Mushi Nabe", we steamed the pork and kabu for about 25 minutes. I had a leftover kombu from making dashi stock, so I put the pork on the kombu for the additional very subtle flavor.
After taking the pork out of the donabe steamer, I let it rest for about 5 minutes, and sliced. The sliced pork was brought back to the donabe steamer and steamed for extra 1-2 minutes with the bok choy.
The meat was so juicy and dense. Kabu was so creamy on the palate. I was in heaven.
You can find the recipe on toiro's website. Please check it out.
