Mmmm...Pork belly.
Tonight's dinner was with our lovely Donabe Steamer, "Mushi Nabe". I love the look of this white donabe. It's like a big mama-san.
I got the ingredients ready. Pork belly slices, shrimp, kabocha, shimeji mushrooms, cabbage, and rolled yuba (tofu skin) from Kyoto. Nice and simple.
We put the kabocha slices first, and after 3 minutes, we put the rest of the ingredients. After another 3 minutes, everything was steamy ready. After dipping the pork in my salt ponzu, we wrapped the pork with Korean roasted seaweed and sesame leaves to eat. So special.
The broth was my homemade duck stock. After we are done with the steaming, the grate was removed and I lightly seasoned the stock with sake and salt. Then, we made the "shime" (end of the meal) course with the ramen noodles again. So delicious.
