Last Saturday, we did a new Donabe Steaming class, and it was a lot of fun! We made 4 savory courses (all are cooked with the donabe steamer, "Mushi Nabe), donabe "new crop" brown rice (cooked with the double-lid donabe rice cooker, "Kamado-san"), and as a little bonus dessert, we even had the donabe steamed "Sake Manju" (sweet dumplings).
Here are picture of the dishes we made in the class. (Some pictures are taken in the rehearsal.)
First course was Tofu Chawanmushi (soy egg custard) with Saikyo Miso Sauce.
Steamed vegetables (Satsuma-yam, lotus root, king oyster mushrooms, and haricot vert) with Peanut - Soy sauce.
Shrimp dumpling on soft tofu, served with sizzling sesame oil - soy based sauce. They were assembled on the table and steamed for 7 minutes. Meanwhile, we enjoyed cold "Otokoyama" Junmai sake from Hokkaido, Japan.
Steamed Gindara (black cod), hanpen (fluffy fish cake), konnyaku (yam jelly), and vegetables. They were served with Oroshi Black Vinegar Ponzu sauce.
It was another very fun class, and I was so happy that everyone enjoyed it, too!
Happy donabe life.
