The other day, I was just totally uninspired and didn't have any idea what I wanted to make for dinner. My brain was totally blank. That's kind of very rare for me, because normally I have too many dishes I want to create in my head.
Even for a time like this, donabe never gives up on me. On the contrary, donabe becomes my savior. I decided to do simple one-pot dish by using ingredients I already have in the fridge with my tagine-style donabe, "Fukkura-san". I very thinly-sliced negi (Japanese green onion - I used white part only) and spread in the skillet of Fukkura-san. Then, arranged salmon filets (I seasoned them simply with salt & pepper), hand-torn tofu pieces, and some enoki mushrooms. I drizzled about 2 tablespoons of sake over the ingredients, covered with the lid, and put Fukkura-san over medium+ heat for about 10 minutes.
The wonderfully aromatic sake-steamed salmon was ready in such a short-time preparation. There were only 4 main ingredients in this dish...green onion, salmon, tofu, and enoki mushrooms, and it made the complete main dish. The thinly-sliced negi was nicely cooked down and almost creamy and sweet. To enjoy, I just drizzled some homemade chunky la-yu (hot oil), and served with donabe rice. I had a happy donabe dinner!
Happy donabe life.
