Bell Pepper

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Tofu Shakshuka

Shakshuka, a popular mediterranean dish of baked egg and tomatoes have been one of my favorite breakfast dishes when I go out past years, and at home, I have been enjoying making different versions myself. First of all, my donabe can make the simple and delicious one-pot Shakshuka! Now, my go-to shakshuka is made with tofu, mushrooms, and cherry tomato sauce. You can enjoy with crusty bread, or pour it over roasted sweet potatoes like I usually do. I like to make a large batch to share out of a donabe , or you can transfer to small-size donabe (such as Izakaya Nabe or small Donabe Casserole) to make individual size.

Steamed Pork and Cabbage Shabu Shabu

Buta Cabbage Mushi Shabu Shabu

This steamed donabe dish is so tasty and nourishing. The thinly-sliced pork and cabbage always make a great flavor combination. The ingredients are simply steamed in a donabe steamer, Mushi Nabe for 4 – 5 minutes and served with pre-prepared ponzu and garlic miso dipping sauces. Feel free to substitute any ingredients to steam and enjoy!

Sake-Steamed Black Cod and Vegetables

Gindara to Yasai no Saka-Mushi

Here’s a simple steam-fry fish and vegetable dish made in Tagine-style Donabe, Fukkura-san. With only minimal seasoning, the dish always comes out so flavorful. Once the sake is infused with vegetables and has fish cooked in it, the flavors become quite complex. This dish is also an homage to Basque regions I visited this summer, so I seasoned the seafood with the herb salt mix I picked up from Ile de Re island in France, and served the dish with homemade creamy garlic sauce. This sauce is also inspired from the trip, and it’s quite addictive. You can use just plain sea salt or your choice of spice/herb salt mix to achieve wonderful flavors, so you don’t need to worry about getting the most specific ingredients. Also instead of the garlic sauce, you can serve with aioli or even ponzu.