Super quick, fun, and delicious…I love making donabe steamed wraps. I get shabu shabu thin pork butt slices from a Japanese market for this. If you don’t have access to Japanese markets, you could partially freeze a block of meat and try to slice very thinly. Pork belly can work well, too. In this version, I use fresh nira (garlic chives) to wrap, but you can have fun wrapping different ingredients, such as enoki mushrooms, rapini, bean sprouts, etc. I love it with my chunky la-yu (recipe available in my DONABE Cookbook) so much. Ponzu, miso sauce, or any store purchased sauce of your choice can be fine, too.
Equipment
Mushi NabeIngredients
- Shabu shabu thin pork but or belly slices
- Nira (garlic chives), cut into 2” long
- Katakuriko (potato starch), can substitute with corn starch
- Napa cabbage leaves
- Chunky la-yu (recipe in Naoko’s DONABE Cookbook) or your choice of condiments/ sauces
Procedure
- To make a wrap, spread a slice of pork on a work surface and take some nira near one end. Roll up tightly and leave the end open and sprinkle some katakuriko. Seal tightly. Katakuriko will help the end to seal nicely. Repeat the process for the rest of the pork and nira.
- Get the Mushi Nabe ready and spread some napa cabbage on the steam grate and steam for a couple of minutes to let them wilt. Arrange the pork wraps in a single layer. Cook for 3 minutes or until the meat is cooked through.
- Enjoy with chunky la-yu or your choice of sauce.
Simple ingredients and easy prepping.
Steam in a hot donabe for a short time.
Great with chunkey la-yu, or any condiments of your choice!
