Once you own a donabe smoker, "Ibushi Gin", let me warn you...you might get addicted, because donabe smoking is so much fun and so delicious.
The other night, I got two donabe smokers going and smoked different ingredients. This time, I used hickory wood chips, instead of our regular sakura (Japanese cherry blossom) wood chips.
Muscovy duck breast came out so smoky and juicy. Smoked jumbo shrimp and eggs are also always among my favorite.
I never get tired of donabe smoked dishes.
I also hosted another donabe smoking class and had a wonderful time with the wonderful guests! Sorry that it's taking time, but our July donabe & Japanese cooking class schedule will be announced very shortly, so please stay tuned!
Happy donabe life.
