Last Saturday, I hosted another donabe & Japanese cooking class. The theme was "Donabe Steaming 2". We made 4 courses with the donabe steamer, "Mushi Nabe", plus donabe brown rice, and donabe dessert.
Tofu Chawanmushi with Saikyo Miso Sauce.
Steamed Root Vegetables etc. with Peanut Karashi Sauce
Shrimp on Tofu with Sizzling Sesame Sauce
Steamed Gindara (black cod) and Vegetables with Oroshi Kurozu Ponzu Sauce. The very seasonal wild-caught gindara was amazing. I just want to keep eating this fish every day if I could.
Pairing wine...Raventos I Blanc, L'Hereu Reserva Brut Cava
We also had the donabe-steamed "sake manju" (sake-flavored dumpling, filled with sweet azuki bean paste), too.
We had a wonderful time!
Happy donabe life.
