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Tag Archives: Lemon

Lemon Butter Yellowtail and Daikon

Lemon Butter Buri Daikon

This dish is my unique donabe version of popular Japanese dish, buri daikon (simmered yellowtail and daikon in soy based broth). Daikon is first sautéed in butter, then, once the yellowtail is added along with the lemon and mushrooms, they were steamed with sake and Ayu Fish Sauce. All made in one donabe, and this versatile Fukkura-san donabe effectively steam-fry the ingredients. The result is so aromatic, savory, and delicious. If yellowtail is not available, this dish can be made with other rich-flavor fish such as cod or sea bass. Ayu fish sauce gives the elegantly rich umami flavor, but it can be substituted with regular soy sauce, too.


Dashi-Rich Steam-Fry Hiramasa and Napa Cabbage

Simply assembled hiramasa (amberjack) with napa cabbage and shimeji mushrooms taste so pure and satisfying with the rich flavor of the dashi broth. The broth’s umami level is boosted with the addition of ayu fish sauce (I call this “magic essence”).  Hiramasa can be substituted with yellowtail, sea bass, snapper, salmon, or any buttery fish filet. I like to serve this dish with plain donabe rice (white or brown).


Orange Marmalade

This recipe is by Yuko, who is a TOIRO’s beloved member and also a super-talented pastry chef. She taught me how to make orange marmalade step-by-step and it was like a magic. As the orange parts get cooked down in the donabe, the color became brighter, and eventually the most delicious marmalade was made. While many marmalade recipes use only half amount of the rind from the oranges, Yuko’s version uses all the rind, and it creates the beautiful texture without making it too chunky or bitter. Also, the amount of sugar used in this recipe is much less than regular marmalade recipe. So, it’s not very sweet, but it’s so full of flavors and delightful.


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 black cod for its fatty texture for this dish, but you can also make it with other kinds of fish such as yellowtail, sea bass, salmon, etc. 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.


Steam-fry Shio-Koji Chicken, Green Beans, and Cherry Tomatoes

Chicken is quickly sautéed first, then steam-fried together with vegetables in Fukkura-san. Shio-koji marinated chicken has extra rich flavor with succulent texture. Drizzle some soy sauce and squeeze a generous amount of lemon as soon as the heat is turned off and the donabe is brought to the table, so they will sizzle with the residual heat in the skillet and becomes so aromatic.


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