More steamy dishes...
The great thing about our donabe steamer, "Mushi Nabe", is that we can do multi-course dinner with this one donabe. And, it's always fun. Tonight, instead of using the plain water to steam the ingredients, I heated the water with a few pieces of dashi kombu (kelp) to make a simple kombu stock. Before the
First course of tonight...Steamed Vegetables. We had heirloom cherry tomatoes, broccoli, and kabocha pumpkin. We steamed them and served with Anchovy Creme Fraiche Sauce.
Since kabocha takes a little longer to cook, we first put the kabocha slices to the donabe steamer. After a couple of minutes, we added the broccoli and cherry tomatoes and cooked for extra few minutes. They were so fresh and testy.
Second (main) course was Chicken, Shiitake Mushrooms, and Cabbage. After about 5 minutes of steaming. They were nicely ready.
We had it with Thai-style sauce. Lettuce wrap was also nice, too.
By the time we steamed 3 rounds of chicken and vegetables, the dashi broth in the donabe got really nice and rich with the juice from chicken dropped through the steam grate. After removing the steam grate, I seasoned the broth with some Chinese rice wine, nam pla, and salt. Then, I put the rice, cooked with Kamado-san (double-lid donabe rice cooker) to make Ojiya. "Ojiya" is one of our favorite "shime" (end of the meal) course. It's basically a simple soupy porridge. With the drizzle of eggs, it was ready.
Fantastic donabe dinner.
