A night before the donabe smoking class, we did a "petite" rehearsal dinner.
We smoked a variety of ingredients with our donabe smoker, "Ibushi Gin".
This donabe smoker is truly magical.
Smoked scallops were marinated in the olive oil. They will be served as "amuse bouhe" tomorrow. We also smoked the scottish salmon (from McCall's Meat & Fish), cod, yellowtail, etc. as a first course.
Yes, the big piece of Muscovy duck breast! After only about 8 minutes over high heat (plus 20 minutes resting with the lid on), the duck came out amazingly juicy. The texture was so dense and packed with flavors. Bravo!
The rice was cooked with the double-lid donabe rice cooker, "Kamado-san". It's our home-grown orange and butter rice. Mmm...I never get tired of my donabe rice. I want it more and more.
Tomorrow's class will be a lot of fun. I can't wait.
