We had our first outdoor cooking classes in our patio last Saturday and Sunday. The theme was "Tokyo Izakaya Dishes" with tagine-style donabe, "Fukkura-san".
All the dishes, except for the rice, were cooked with this very versatile tagine-style donabe.
Tagine-roasted fingerling potatoes with the yuzu-kosho mayo made the wonderful amuse-bouche. Curry yakisoba was a very healthy-style, because it was made with a little amount of oil and a lot of vegetables, and it was steam-fried with the donabe.
Miso acqua pazza was made with the sashimi-grade corvina fish. I was happy that our guests found this dish so easy to make and they loved the flavors.
"Sake lover's" sukiyaki was made with Berkshire gold kurobuta pork. Unlike regular sukiyaki, my "sake lover" version has no sugar in the sauce, so the dish made the great pairing with the wine. The dish was served with the super shiny plain white rice, made with the double-lid donabe rice cooker, "Kamado-san".
It was a great fun cooking Izakaya-style dishes outdoor, and I was so thankful to our very enthusiastic guests!
Here's the full menu of the class. Happy donabe life.
Theme: Tokyo Izakaya-style Dishes with “Fukkura-san”
Menu
Tagine-roasted fingerling potatoes with yuzu-kosho mayo
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Steam-fry curry yakisoba
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Miso acqua pazza
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Sake-lover’s ginger pork sukiyaki
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Donabe rice
Wine Selection
2008 Chateau de La Greffiere, Macon-La Roche-Vineuse Blanc “Sous le Bois”
(Bourgogne, France)
