Monday, April 19, 2010

Back to Donabe Cooking...Tagine-style Donabe Sakana Dish 1

I love French food, and I enjoyed my culinary experiences in this most recent trip to France very much. But after coming back home, I was craving for my own rustic Japanese dishes with a lot of vegetables, and also for donabe rice! Also, I ate a lot of meat in France (wonderful meat!), so my body felt like having more fish. Honestly, I didn't want to see any meat (except for foie gras, which I LOVE), for a while.

So, last week, after coming back to LA, I ended up making fish dishes with my tagine-style donabe, "Fukkura-asn", 3 days in a row. It just resulted in this way without planning... Here's my "DAY 1" tagine-style donabe fish dish.

Steam-fry Fish and Vegetables in Light Oyster Sauce

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1. First, in the skillet of the tagine-style donabe, "Fukkura-san", saute garlic and ginger in sesame oil, and add vegetables (broccoli, green beans, brown mushrooms, zucchini) and saute for a minute or so.
2. Then, lay salmon and snapper filets (cut into smaller pieces and seasoned with salt and pepper) over the vegetables.
3. Combine 2 table spoons of sake, 1 tablespoon of oyster sauce, 1 table spoon of soy sauce, and add the mixture to Fukkura-san.
4. Cover with the lid and steam-fry over medium-heat for about 5 minutes or until the fish are cooked through. Garnish with tomato concasse, cover again and let it rest for 2-3 minutes.

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How simple and delicious the dish was! With the simple miso soup (made in my soup & stew donabe, "Miso-shiru Nabe") and donabe rice (made in the double-lid donabe rice cooker, "Kamado-san"), I was feeling so happy to be home! Fukkura-san is a genius.

Happy donabe life.