Onion

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Roasted Salt-Marinated Pork

This is a basic, and also my favorite recipe using Roast Donabe. This extra-durable donabe is thick-bodied with a sturdy flat lid which can tight seal. And, it’s quite handy. You can simply set your choice of ingredients on the roast grate, and set the donabe (with the lid on) over gas stove to roast. The cooking time can vary depending on the type of ingredients, and it’s easily adjustable. By lining the bottom with a piece of aluminum foil (although it’s optional), it can catch all the drippings from ingredients during cooking and make the cleaning very after use.

This donabe is also great for slow cooking such as stew, braising, or oven roasting. I love this donabe so much, because with such a minimum work, I can make the really amazing roasted pork etc. and can also make my guests excited.

Pork Keema Curry

I’ve been making this dish for years and I receive requests to make it over and over from my family and friends. There are a few “secret” ingredients to make this dish taste so delicious although it’s a simple recipe. They are ketchup, Japanese black vinegar, and Japanese fish sauce. This curry is perfect with donabe Turmeric Rice and eggs (they are both cooked in Kamado-san at the same time), or plain rice.

Pork Shumai Dumplings

Niku Shumai

Simple pork shumai dumplings are so easy to make and taste so good that I always have hard time stop eating. The meat becomes so juicy, and with the dipping sauce (combination of soy sauce and rice vinegar) and a little dab of karashi (Japanese mustard), the flavors explode in the mouth. You can make the filling a few hours in advance, and just wrap in wonton skins right before steaming, so the wontons won’t get too wet and sticky. Very thin wontons skins are my choice and they are normally available at Japanese markets. Karashi is very hot, so if you are not familiar with it, try a tiny amount first to see how much you can handle.

Japanese Beef & Potato Stew

Nikujaga

This hearty beef and potato stew is such a popular Japanese home dish among people from little kids to elders. While there are countless variations, for my nikujaga, I like to caramelize the onion before adding other ingredients. The onion gives nice rich layer of umami flavor to the dish. Miso-shiru Nabe always makes the perfect caramelized onion without having to constantly sauté it. I also add a lot of thinly sliced gingers for the accent.

Tag Archives: Onion

Roasted Salt-Marinated Pork

Pork Keema Curry

Pork Shumai Dumplings

Japanese Beef & Potato Stew

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