This is one of my regular donabe rice dishes. Mixed mushrooms, hijiki, and edamame – I love the combination of these flavors when they are mixed with rice. I use kombu and shiitake mushroom dashi, so this is a vegan dish but feel free to use your choice of dashi, stock or even just water. The dish come out aromatic and so satisfying every time.
As I have been to Hawaii almost 50 times since I was a teenager and I’ve been loving their local seafood dishes, I am a self-claimed poke expert (haha). My favorite style of poke is quite simple…it’s all about high quality tuna, soy sauce, sesame oil, and wasabi. When I serve it as an appetizer, I encourage my guests to enjoy on its own or make a wrap with lettuce and nori. To make a meal out of poke, I make this poke don (poke rice bowl). With the sushi rice made in double-lid donabe rice cooker, Kamado-san, this simple dish becomes such a decadent sushi dish you can create at home.
