DONABE OR HOT POT - KOJI COOKS

The Jaapanese Donabe, a sotvetop cooking vessel (pictured) is a beautiful thing. Artfully arranged Fish and Veggies, lightly cooked in broth, then presented tableside in the Earthenware Donabe. My Donabe is from Kiori in Los Angeles, I use it often, like most Japanese dishes Donabe is very healthy, beautiful and simple. The Protein can be switched to whatever you like as long as the cooking time is similiar to the Veggies used, any Fish, Shrimp or boneless Pork, Steak or Chicken will give you great results. The Donabe is not necessary, any attractive lided stove to table vessel will do.

GULF OF MAINE SALMON DONABE

THE DONABE VESSEL

INGREDIENTS (the green packet is Dashi powder)

GULF OF MAINE SALMON DONABE - Recipe (serves2)

Here in Maine we are able to get incredible Salmon, it rivals, Alaskan Copper River and Tasmanian Salmon, I've used both at my Restaurants in San Fran and New Orleans. As I mentioned most any fillet of Fish will work smashingly, except Tuna which will overcook.

The Donabe base can be as simple as a Veggie Broth, Chicken Broth or as I'm using here Miso Broth. Any combo of Veggies can be used, paying attention to contrasting colors and cooking times. Some long cookers like Potatoes should be parcooked first.

The Donabe is fabulous with a dollop of Chili-Garlic Sauce (pictured) or Sriracha and or the Japanese Seaweed Seasoning Furikake.

4 1/2c Miso Broth = In a bowl whisk together 4c Water + 1T Dashi Granules (powder) + 3T Sweet White Miso Paste + 2T quality Soy Sauce.

2. Quarter size slices of peeled fresh Ginger 1/8" thick.

2 4oz Salmon Fillets

8 Slices, peeled carrot, cut on a bias.

2 or 3 Napa Cabbage Leaves, cut crosswise in 1/2" ribbons.

8 Trimmed Snow Peas

6 Grape or Cherry Tomatoes

8oz Cooked, drained, rinsed Mein Noodles or thin Spaghetti

GARNISHES = 4t Chili Garlic Sauce or 2 squirts of Sriracha and 1 or 2 Thinly sliced Scallions.

METHOD

1. Place the Miso Broth in the Donabe, along with the sliced Ginger .

2. Place a mound of Noodles off to one side, (see photo).

3. Artfully arrange the Fish and Veggies in sections, (see photo).

4. Gently heat over medium heat, (if using a Earthenware Donabe start on low heat, when it is warm increase the heat to medium) when it begins to simmer, cover it and allow to gently cook until Fish is just done, about 5 minutes.

5. Remove the slices of Ginger and present table-side, serve and top with Chili-Garlic Sauce and Scallions.

   
   

   

   KOJI HEADING HOME FOR A WARMING DONABE