They were health-conscious people with sophisticated palates. I was excited to give a shojin cuisine (Buddhist temple-style vegan) theme class. We made 5 dishes.
Kabocha and persimmon in creamy tofu & Saikyo miso paste. Kabocha was cooked in donabe steam-rosater, "Tochinsai". In this donabe, you can cook kabocha really nicely in such a short time. The texture is perfect without becoming watery or mushy.
Steam-fry burdock root and carrot ("kimpira gobo") was cooked in tagine-style donabe, "Fukkura-san". We also made spinach in black sesame sauce ("goma-ae").
Hot pot of sun-dried mushrooms and tofu, was made in Kyoto-style shallow donabe, "Kyoto Ame-yu". 4 different kinds of sun-dried mushrooms gave really deep umami flavor in the broth.
And, of course, donabe rice dish. We made salted kombu and ginger rice in double-lid donabe rice cooker, "Kamado-san". Salted kombu ("shio-kombu") and dry shiitake made this dish so rich in flavor.
Menu
Kabocha & persimmon in creamy tofu
& Saikyo miso paste
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Spinach in black sesame sauce
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Donabe steam-fried burdock root and carrot
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Salted kombu and ginger rice
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Tofu and sun-dried mushrooms hot pot
Wine Selection
2012 Geyerhof, Gruner Veltliner,
Rosensteig (Kremstal, Austria)
I was so happy that everybody enjoyed the class and they told me how much they loved the dishes and the time. I got special energy from them!
Happy donabe life.
