Oyster sauce

Tag Archives: Oyster sauce

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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Garlic Black Cod

Super simple and super good. I’ve been making this dish in different kinds of donabe and the dish is always a great success. It’s a sizzling dish of generous amount of garlic etc. and oyster sauce marinated black cod, finished in the oven. Minimum effort is required to execute the dish, so it’s a perfect dish to cook for your guests at a dinner party. And everybody loves it!

The tagine-style donabe , Fukkura-san, with its flat skillet bottom, cooks the ingredients most effectively. Or, you can also use other kinds of donabe (dry-heating capable is preferred), too. For a small serving, I also like to use my compact one-handle donabe , Izakaya Nabe. Happy Donabe Life!

Ginger Hijiki Beef Rice

Gyu Soboro Gohan

This dish has a nice bold flavor of soy-flavored beef and ginger. Hijiki adds another layer of flavor and balance. This dish is always a hit at dinner parties. You can use a generous amount of ginger and won’t be disappointed. The oyster sauce makes the dish extra complex, but if you don’t have it, you can simply substitute it with extra 1/2 tablespoon soy sauce. I enjoy serving this dish with simple stir-fry vegetables (such as bok choy or broccoli).

Soymilk Tan Tan Nabe

Tan Tan Nabe, or Chinese-inspired miso-sesame broth with ground meat donabe hot pot is one of the most popular dishes from my DONABE Cookbook. Here is another variation of Tan Tan Nabe and it’s Soymilk Tan Tan Nabe. The soymilk adds the extra richness to the flavor of this dish, while the dish is quite healthy. The broth is so flavorful and soothing with a spicy kick. Also, it’s so easy to make. So, I love making this dish so much.

Thai-Style Basil Chiken Over Rice

Gapao Gohan

This dish is my homage to a popular Thai dish, pad gaprao (“holy basil chicken rice”; this dish is also popular in Japan, and we call it gapao gohan), and every component (chicken, rice, and egg) is made in a different style of donabe. This simple dish is so easy to make and really satisfying, so I make it quite often.

For the basil chicken, you can make it with any classic-style donabe, but I especially recommend Bistro Donabe. It’s because this donabe can be heated when it’s empty, so you can sauté the chicken more effectively with the intense heat. The sturdy flat lid of Bistro Donabe can also give a nice pressure during simmering. The main seasonings are oyster sauce and Ayu Fish Sauce, they bring really nice layers of umami flavors. While most Asian fish sauce (such as nan pla) has distinctive salty flavor, Ayu fish sauce is much more round and richer in umami. You can still use regular Asian fish sauce, but in that case, I suggest you use less amount of it.

For the fried egg, you can use a regular pan, but my choice of equipment is always Donabe Egg Baker. It’s so handy and you can make an individual serving (up to two eggs) fried eggs in a short time.

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.

Steam-Fry Carrot in Oyster Mayo Sauce

Ninjin no Oyster Mayo Kimpira

This simple dish brings the wonderful natural sweet flavor of the carrot with the umami nuance from the oyster sauce and mayo. I also love the hint of nutty sesame aroma coming from the Golden Sesame Oil. I can make this dish so easily and it always feels like a treat. This dish is great either hot, right when it’s cooked, or at a room temperature. So, you can bring it to a picnic, too.

Tag Archives: Oyster sauce

Chinese-Style Steamed Fish

Garlic Black Cod

Ginger Hijiki Beef Rice

Soymilk Tan Tan Nabe

Thai-Style Basil Chiken Over Rice

Oyster Sauce Flavored Steam-Fry Pork Yakisoba Noodle

Steam-Fry Carrot in Oyster Mayo Sauce

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