When I first experienced the donabe (Japanese clay pot) steamer, "Mushi Nabe", more than a year ago, it was so sensational. Until then, the concept of using a steamer was to steam something in the kitchen, plate the steamed dish, then bring to the table to finally eat.
However, with the donabe steamer, steaming has become a real fun event, just like a hot pot, to cook at the table with family/friends and serve "steaming hot" dishes right out of the donabe. Also, with this donabe steamer, the ingredients cook so wonderfully with the effect of the FIR (Far Infrared Radiation). Meat becomes succulent, and crispy vegetables such as asparagus come out crispy after cooked through.
Another fun thing about "hot pot" style steaming dinner are the condiments. Once you have a few or more kinds of condiments/ sauces ready, all you need to do is just steaming the simple ingredients.
This evening, we started with the simple root vegetable duo: Sliced Lotus Root, and Satsuma Potatoes. No seasoning...we just steamed them for about 5 minutes.
I tried the vegetables with the Spicy Miso & Soy Milk Sauce. Both the texture and flavor of each vegetable was really great. This donabe steamer makes you appreciate the true quality of each ingredient. It makes simple ingredients taste so great.
For the main course, we had Cod Filets, Napa Cabbage, Tofu, Mizuna, and Enoki Mushrooms. Only the cod filets were seasoned with salt about 30 minutes before cooking. Salting the fish removes the excess moisture from it and brings out more flavor.
Voila. We cooked a small portion at a time and cooked 3 rounds of it. For the first round, we had it with the Yuzu Ponzu Sauce. Then, for the next rounds, we did Thai-style Sauce, and Spicy Miso & Soy Milk Sauce. The fish was so buttery and tasted gorgeous with each kind of the sauces.
Our "Shime" (end of the meal)...After the steaming, we removed the steam grate, and cooked the udon noodle and more vegetables in the broth, and had it with the Yuzu Ponzu Sauce. Yes, without the steam grate, this donabe works as a multi-purpose classic donabe. I love it.
My stomach was so happy. You can find the recipe on toiro's website. Please check it out.
