After enjoying the simple sizzling shishito peppers with shochu cocktail, I made myslef tofu steak and purple rice.
The tofu steak was made with the tagine-style donabe, "Fukkura-san". (Tonight was a little different recipe, but you can find the basic recipe on toiro's website.)
The purple rice was, again, 1 rice-cup of each white and (semi-polished) brown rice, and 3 table spoons of black rice. It was cooked with the double-lid donabe rice cooker, "Kamado-san".
I love my donabe life.
