Friday, November 6, 2009

Tonight's Donabe Cooking...Kurobuta Pork Shabu Shabu

I spent all day working on making new pages for my toiro's website today. I barely finished one product page (still draft stage) by taking the entire afternoon. Hew. But, the exciting news is...YES, the new donabe products are on their way from Iga to here in Los Angeles as I'm writing. So, hopefully they will be available on toiro's website next week! There are scheduled to be three new items. Please stay tuned.

Since I'm so tired. Just the photos from last night's dinner. We did Kurobuta pork shab shabu with the classic-style donabe, "Hakeme". We had them with two kinds of dipping sauces (miso, and salt ponzu).

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Dashi was made with konbu (dried kelp) and dried shiitake. As soon as dashi was ready, these were removed. Then, we started cooking meat, tofu, vegetables, etc.

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To end the meal (we call it "shime"), we made the ojiya (soup porridge). Wonderful!