After a long 7+ hours of drive, we finally got there. We were so happy to see Kyle and Katina again.
Kyle, who is an internationally acclaimed chef, is also a hard-core Iga-yaki donabe lover. He already owns many kinds of Iga-yaki donabe.
Upon our arrival to their home, he made an elegant and casual donabe dinner for us. After the California-style roasted beets and avocado salad (with saikyo miso dressing), he roasted asparagus in tagine-style donabe, "Fukkura-san", and served with scallion and citrus sauce. So gorgeous.
Here's donabe rice, mixed with charred Tokyo negi, maitake mushrooms and kogomi (fiddlehead ferns).
This special rice was served with duck breast, which was smoked in donabe smoker, "Ibushi Gin". He first rendered the fat of the duck breast in a pan very slowly, and smoked in Ibushi Gin for relatively short time to achieve the perfect medium-rare texture. It was so complex and wonderful flavor and texture. Perfect pairing with 2011 Domaine Foillard, Morgon, "Cuvee Corcelette".
Donabe cooking, real chef style.
Happy donabe life.
