Another simple and delicious recipe...
with my new donabe steam-roaster TOCHINSAI.
Cleaned filets of dover sole were seasoned with salt & pepper (inner-side only) and rolled. They were arranged in TOCHINSAI with the grate (black-side up). Meanwhile, the lid was soaked in water for 1 minute and drained.
TOCHINSAI was covered with the lid and microwaved for 5-6 minutes. After cooking, TOCHINSAI was let sit for a couple of minutes (there is carry-over heat). Meanwhile, I made a simple sauce by mixing creme fraiche with a little amount of yuzu kosho and lime juice.
Donabe steam-roasted dover sole was ready! It looked so pure.
Fish was served with the simple yuzu-kosho & creme fraiche sauce (1/4 cup creme fraiche + 1 teaspoon yuzu-kosho + a little white pepper + a little squeeze of lime juice) and some chopped chives. It was so moist and just delicious.
I posted the recipe on toiro's website. So, please check it out.
Happy donabe life.
