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Tag Archives: Basil

Thai-Style Basil Chiken Over Rice

Gapao Gohan

This dish is my homage to a popular Thai dish, pad gaprao (“holy basil chicken rice”; this dish is also popular in Japan, and we call it gapao gohan), and every component (chicken, rice, and egg) is made in a different style of donabe. This simple dish is so easy to make and really satisfying, so I make it quite often.

For the basil chicken, you can make it with any classic-style donabe, but I especially recommend Bistro Donabe. It’s because this donabe can be heated when it’s empty, so you can sauté the chicken more effectively with the intense heat. The sturdy flat lid of Bistro Donabe can also give a nice pressure during simmering. The main seasonings are oyster sauce and Ayu Fish Sauce, they bring really nice layers of umami flavors. While most Asian fish sauce (such as nan pla) has distinctive salty flavor, Ayu fish sauce is much more round and richer in umami. You can still use regular Asian fish sauce, but in that case, I suggest you use less amount of it.

For the fried egg, you can use a regular pan, but my choice of equipment is always Donabe Egg Baker. It’s so handy and you can make an individual serving (up to two eggs) fried eggs in a short time.


Shrimp Wonton Hot Pot

Ebi Wantan Nabe

This recipe is always popular among friends, and I often involve my guests in the wonton making. Everybody makes her/ his own shape of wontons. They are easy to shape and fun to do. My shrimp wontons don’t contain ground meat (such as pork or chicken), so you can really enjoy the natural sweet flavors of the shrimp and its bouncy texture.

I introduce two kinds of dipping sauces for this recipe. The Yuzu & Ayu Dipping Sauce has the beautiful aroma and it’s quite light. The Sesame Dipping Sauce has the nice rich flavor. The soup is also very tasty, so you can simply enjoy this dish just with Yuzu-Kosho or Kanzuri on the side.


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