Typical Japanese meal consists of plain rice, miso soup, and a few kinds of "okazu" (small savory dishes). When I was growing up, my mom used to make 3-4 kinds of okazu every day for us. So, I try to do the same every day now, too.
Plain rice (brown/ white half and half) was made with the double-lid donabe rice cooker, "Kamado-san". With this donabe, the rice is always fluffy and nicely chewy. Daikon miso soup was made with the Soup & Stew Donabe, "Miso-shiru Nabe". This donabe has the amazing heat-retention ability.
All the okazu dishes I made for the evening were vegetarian dishes. Dashi-maki tamago (fluffy omelet) with grated daikon, steam-fry lotus root (made with the tagine-style donabe, "Fukkura-san"), tofu "shira-ae" salad (creamy tofu salad), and asparagus "karashisumiso-ae" (tossed in mustard-miso-vinegar sauce).
My body felt so perfectly content after the dinner.
Happy donabe life.
