I made three super-simple dishes with three different donabes one night.
They are my classic-style donabe, "Hakeme", tagine-style donabe, "Fukkura-san", and double-lid donabe rice cooker, "Kamado-san". They made our dining table so happy.
First, I made the Yaki-imo (roasted yam) with Satsuma sweet yam. All I had to do was to put the yams in the tagine-style donabe, "Fukkura-san", and cooked for about 45 minutes with the lid on over medium-high heat. That's it.
The result was so fantastic. Inside was golden and the natural sweetness was intensified thanks to the far-infrared radiation of this donabe. With the butter...it was just unbelievably delicious.
With the classic-style donabe, "Hakeme", I used all the left over ingredients and made the Kimchi and Pork Jjigae. I used my homemade kimchi and cooked with pork, tofu, daikon, etc., to make this spicy soup. The soup was served with the simple beautiful rice (blend of half brown and half white) made with my donabe rice cooker, "Kamado-san".
My donabe life is so wonderful. Gochisosama deshita.
