I tweaked my regular Donabe steam-fried Kimpira Gobo recipe with Shio-koji.
For steam-frying root vegetables like this dish, tagine-style donabe, "Fukkura-san", always does the best job.
Instead of usual julienne-style cut, I made oblique-style larger cuts of both burdock root and carrot. So, I cooked them longer in the donabe. 2 tablespoons of light-color soy sauce ("usukuchi shoyu") in the recipe was simply replaced with the same amount of shio-koji. That's about it.
And, the result was excellent! Shio-koji gave the nice round flavor to the dish. I loved it so much.
Happy donabe life.
