When I came back to LA from the trip, I found the fridge was almost empty. But, I found some sausages, Swiss cheese, and eggs, which Jason picked up while I was out of town. So, I immediately wanted to smoke them with the donabe smoker, "Ibushi Gin". This cute round donabe can turn these simple ingredients to fancy smoked dishes. The only preparation I had to do in advance was to boil the eggs (to a soft stage this time) and peel them, slice the cheese, and let all the ingredients air-dry in the fridge for a few hours before starting to smoke.
This time, I used hickory smoke chips. Over high-heat, 6 min. uncovered, 9 min. covered, then turn off the heat and 20 min. resting (covered). That's it.
Very nice aroma, and the ingredients were very nicely colored with the smoke. I served them simply with the Dijon mustard. They were so tasty. Eggs were perfectly soft.
Happy donabe life.
