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Tag Archives: Nira

Oyster Sauce Flavored Steam-Fry Pork Yakisoba Noodle

Oyster Sauce Buta Yakisoba

Yakisoba (stir-fry noodles) is such a casual tasty dish which almost everybody in Japan loves. While there are so many variations of yakisoba, my all time favorite is the simple oyster sauce flavor with pork and cabbage. This yakisoba makes me feel nostalgic, as it’s similar to what my mom used to make for a quick lunch when I was a child. With the tagine-style donabe, Fukkura-san, the ingredients are steam-fried and the noodles have such a nice bouncy texture, while the meat and cabbage get lightly caramelized. Instead of typical karashi (Japanese hot mustard), I like serving this dish with Kanzuri.

As a variation, you can substitute soy sauce with Smoked Soy Sauce for a nice smokey and robust nuance.


Mabo Tofu

This is a Japanese version of popular Chinese dish (mapo tofu), which is a spicy stew of tofu and ground pork. My Mabo Tofu is seasoned with miso, and it gives nice rich flavor to the dish. For the spicy heat and extra umami, tobanjan (Chinese chili bean paste) is an essential ingredient for this dish. While there is no ideal substitute for this ingredients, if you can’t find it, Sriracha could work also. You can make this dish with any classic-style donabe, or Mushi Nabe without the steam grate. I used my Bistro Mushi Nabe in the photos in this recipe.


Cold Ramen with Spicy Pork & Sesame Dipping Broth

Tan Tan Tsukemen

Cold ramen noodles with simmering hot and spicy broth with toppings create a wonderful dish to enjoy in the summer or all year round. The dipping broth is especially rich as it’s seasoned with hatcho miso (very dark miso made of 100% soybeans) with tamari soy sauce. But, if you don’t have either, you can simply substitute with quality red miso and dark soy sauce respectively and it would still be very tasty. You can also serve the broth cold, and it will be so refreshing and perfect to enjoy on a hot day.


Spicy Pork Sesame Hot Pot

Buta no Goma-Suki

The marinade has such a rich flavor, and the creamy sesame paste makes it so aromatic. Once you have all the ingredients ready, all you need to do is just piling up the ingredients and build your excitement while waiting for the dish to cook. I love that I can taste so many different ingredients in this one dish, but you can always substitute or omit most of the ingredients as you like.


Make Your Own Shoyu Ramen Hot Pot

Okonomi Shoyu Ramen Nabe

Making ramen is easy and fun, especially if you cook and serve as donabe hot pot right at the table. I like adding the chopped nira (garlic chives) to the ramen right before serving, but if you can’t find nira, you can substitute with thinly-sliced green onion and serve as a topping, instead. Enjoy with a couple of simple toppings or a make a platter of a wide selection of toppings to choose from for fun.


Egg-topped Garlic Chives & Shiitake

Nira Shiitake Tamago-toji

Nira (garlic chives) and shiitake mushrooms are quickly simmered in kombu & shiitake dashi-based broth, then finished with eggs. I like the very soft and slightly runny stage of the eggs, so let it cook for a short time once the eggs are added. This dish is great as an appetizer (served as a soup), side dish, or I also like to pour over rice. If you can’t find nira, you can substitute it with spinach or pea shoot. You can also add rehydrated dry shiitake used to make the dashi for extra flavor and texture.


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