Cilantro

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Chinese-Style Steamed Fish

Sakana no Chuka-Mushi

This colorful treat is an easy one-pot dish with a lot of flavors. I like to use halibut for the rich tender texture for this dish, but you can also make it with other kinds of fish such as black cod, sea bass, salmon, etc. The fish is topped on the top parts of green onions and sprinkled with garlic slices to steam for beautiful aromas. The fish is also dusted with some katakuriko (potato starch) so this way the fish can absorb more flavors and retains moisture better, but you can cook without katakuriko, too. The sizzling sound and aroma of the smoking sesame oil when it’s poured over the fish stimulate your appetite so much. With the umami-rich sauce and aromatic toppings, this dish can become a healthy and satisfying main course.

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Curry & Tamari Flavored Steam-Fry Vegetable Yakisoba Noodle

Enjoy this one-pot dish made with fresh yakisoba noodles and a lot of vegetables. I’ve been making this dish for years and had so many people turned on to this dish. The curry and tamari soy sauce flavors make a great combination. The noodles become nicely spicy and robust. This is a completely vegan dish with layers of flavors and textures. The sauce and sun-dried tomatoes bring out the rich umami, too.

Steamed Moshio-Salt-Marinated Pork Shoulder

Mushi Moshio-Buta

This dish was inspired by a popular Korean dish, bossam, which I love. In bossam, boiled pork belly block is sliced and served with condiments, and you can make a wrap with a napa cabbage leaf. In my version, I start with a pork shoulder block and marinade it with Moshio (seaweed sea salt) for overnight to a full day. If you don’t have moshio, you can use other kind sea salt, but moshio really makes the flavor so rich and complex, and also tenderize the meat very well. The meat is, then, steamed in donabe, and sliced to serve with lettuce leaves and condiments. You can make it with pork belly, too.

This dish is so simple to make and is also real fun dish to share at a table. All you have to do for cooking is simply put a block of salt-marinated pork shoulder in the Mushi Nabe, and steam for about 30 minutes or until done. When you are entertaining guests, you can pre-cook the meat in advance, and just reheat in the donabe before service. If you slice the meat in front of the guests, it will bring out more excitement. Then, at the table, you can have lettuce and condiments ready, and everybody can make his/ her own wraps. The meat is so tender and flavorful, and it’s pretty hard to stop eating once you start.

Rice Balls with Three Kinds of Toppings (Summer Version)

Onigiri

At our 2018 Summer Festival at TOIRO, we made hundreds of onigiri (rice balls) with freshly made rice in our double-lid donabe rice cooker, Kamado-san, and served with these summer-theme toppings. We were so happy that many of our guests kept coming back to try more. The Walnut Miso includes Fig Vinegar so it has a refreshing and soft acidity. The Slow-Roasted Tomato is rich in umami and the Smoked Soy Sauce adds an extra layer of complexity. The Roasted Corn and Yuzu-Kosho Mayo has a beautiful, sweet corn flavor with an aromatic heat from the Yuzu-Kosho. These toppings are also great to serve with cold tofu or grilled meat. We hope you will try all three kinds. The amounts of these toppings in this recipe are more than enough to make the suggested servings, so you can keep any leftover for another use.

Smoked Chinese-style Cold Noodle

Smoked Hiyashi Chuka

Smoked toppings give such a tasty and unique upgrade to the popular summer dish. This dish has not only been a summer hit at my home, but I actually like to make it whenever I want all year round. The yuzu-flavored broth is so refreshing and creates a nice balance with the smoked toppings. For me, Yuzu-Kosho is an essential addition to add a nice kick to this dish, but it’s totally optional for those who prefer a less spicy flavor.

Chilled Tofu with Condiments

Hiyayakko

Hiyayakko is one of the most simple and beloved Japanese home dishes that is enjoyed all year round. It’s really about simple plain tofu, enjoyed with sliced scallion, shaved katsuobushi, and soy sauce or any condiments of your choice. In the summer time, to make the maximum “cold” effect by both taste and visual, I like to serve the tofu in ice bath in a donabe. Also in this way, you have a beautiful presentation and can even impress your guests. Medium-firm or soft tofu are recommended for hiyayakko, for the most pleasant texture.

Make Your Own Steamed Chicken Pho

Inspired by a popular Vietnamese noodle dish, this is my Japanese version of it and the dish totally takes advantage of the unique versatility of the donabe steamer, Mushi Nabe. I can do steaming and simmering in one pot, and it makes a great presentation at the table, too. I also love serving it hot pot style, so you can cook a small batch of noodles to serve at a time and continue to cook and serve until done. Then, you can choose and enjoy different toppings for every batch, if you like. You can be creative and serve with a wider variety of toppings, too. The broth has layers of umami flavors with the dashi, reserved chicken juice and Ayu fish sauce. This dish is always so comforting and fun at the same time. Instead of serving with a sliced lemon, you can also try with a splash of Pure Hon-Daidai Citrus Juice. The bright aroma of the daidai citrus will completely upgrade the dish to another level!

Penne with Smoked Tasmanian Ocean Trout in Yuzu Sansho Cream Sauce

This is a great dish to entertain a group of people at brunch or lunch, as it takes no time to prepare and it also makes a beautiful presentation. The sauce is cooked in the donabe, and once the pasta is added, you can serve right out of it. Sautéed napa cabbage adds the natural sweetness to the dish. Smoked Tasmanian ocean trout (you can substitute with high quality smoked salmon) is cooked very briefly at the end, so you can enjoy its pure flavor. Yuzu and sansho gives the beautiful aroma and a little kick to this creamy dish.

Braised Chicken in Black Vinegar Sauce

Tori No Kurozu-ni

The main ingredients of this dish are just chicken and shiitake mushrooms, yet this dish can make such a hearty meal. The meat is so succulent and falls off the bone easily even with chopsticks. The special black vinegar from Kyoto gives the umami-packed layer of flavors to this easy one-pot dish.

Nao Man Gai (Chicken Over Rice)

Naoko-style Asian Chicken Rice

This dish is inspired by kao man ghai, a very popular Thai-style chicken rice dish, (or the Singapore-style is known as Hainanese chicken rice), and I made it in my donabe Japanese version with mostly Japanese ingredients. So, I call it Nao Man Gai! The rice is cooked with rich Japanese chicken stock with chicken on top, so the rice tastes really special even on its own. The chicken is sliced and served on top of the rice along with two kinds of special sauces. Don’t forget to make non-boiled “boiled eggs” by placing eggs on the inner lid of Kamado-san when cooking the rice. The eggs are ready when the rice is ready, and they taste so good with the dish!

Tag Archives: Cilantro

Chinese-Style Steamed Fish

Curry & Tamari Flavored Steam-Fry Vegetable Yakisoba Noodle

Steamed Moshio-Salt-Marinated Pork Shoulder

Rice Balls with Three Kinds of Toppings (Summer Version)

Smoked Chinese-style Cold Noodle

Chilled Tofu with Condiments

Make Your Own Steamed Chicken Pho

Penne with Smoked Tasmanian Ocean Trout in Yuzu Sansho Cream Sauce

Braised Chicken in Black Vinegar Sauce

Nao Man Gai (Chicken Over Rice)

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