Supper one night.
With Iga-yaki toban (donabe skillet), I seared squid legs (I marinated them in shio-koji for 1 hour) and deglazed with sake.
With tagine-style donabe, “Fukkura-san”, I simply steam-roasted salt-marinated hokke. With Fukkura-san, the fish comes out so moist and tasty. (with the crisp skin in the bottom)
Really tasty.
