Thursday, November 19, 2009
Tonight's Donabe Cooking...Steamed Homemade Tofu, and Pork Shumai
There are so many dishes we love to do with our donabe pots.
Tonight was a 2-course steam dinner with our donabe steamer, "Mushi Nabe". Both dishes are among our "regulars" which we make often. First, we got all the ingredients ready. Tofu is my homemade (you can see the recipe here). I also made the shumai (shao-mai) dumplings with kurobuta pork. Condiments are black sesame sauce, minced scallions, soy-black vinegar sauce, and karashi mustard.
I used a piece of leftover kombu from making the dashi stock, so I put my homemade tofu on top of it. I also put some shimeji mushrooms. After about 4 minutes, both the tofu and mushrooms were ready. Tofu was so great with the black sesame sauce and scallions.
To steam the shumai dumplings, I made a bed of soy bean sprouts on the grate. After the dumplings are ready (about 6 minutes), I enjoyed both the meat and bean sprouts with the sauce and karashi mustard. You can check out my shumai recipe on toiro's website.
And, of course, we had the donabe rice. We made half-and-half brown and white rice again. I had another leftover piece of kombu from dashi making, so I cooked the rice with it (with the plain water). The rice had the very subtle aroma of dashi, and it was very nice.
My lovely donabes.