We did two donabe steaming courses the other night.
With the donabe steamer, "Mushi Nabe", I can make easy, healthy, and quick "one pot" dishes.
The first dish of the night was simple steamed vegetables with bagna cauda sauce.
1. Set the donabe steamer over medium-high heat.
2. Arrange the lotus root, carrot, white potatoes, and satsuma-imo (Japanese sweet yam) and steam until they are almost tender.
3. Add the kabocha pumpkin wedges and continue to steam until everything is tender.
4. Serve with bagna cauda sauce. (you can find the recipe here.)
The next course was steamed mixed mushrooms with aged balsamic vinegar.
1. In a wide shallow bowl, arrange the mushroom mixture (I did shiitake, enoki, shimeji, and king oyster mushrooms). Sprinkle some minced garlic, anchovy, salt and pepper.
2. Steam in the Mushi Nabe until they are cooked through (6-8 minutes).
3. Drizzle 1 tablespoon of each aged balsamic vinegar (20+ years is preferred) and olive oil. Garnish with thinly sliced scallion and grate pecorino romano cheese all over.
So easy, so hearty, and so delicious.
We also have a donabe steaming class in January (different menu).
Details can be found on toiro's website.
Happy donabe life.
