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Tag Archives: Pork belly

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.


Steamed Moshio-Salt-Marinated Pork Shoulder

Mushi Moshio-Buta

This dish was inspired by a popular Korean dish, bossam, which I love. In bossam, boiled pork belly block is sliced and served with condiments, and you can make a wrap with a napa cabbage leaf. In my version, I start with a pork shoulder block and marinade it with Moshio (seaweed sea salt) for overnight to a full day. If you don’t have moshio, you can use other kind sea salt, but moshio really makes the flavor so rich and complex, and also tenderize the meat very well. The meat is, then, steamed in donabe, and sliced to serve with lettuce leaves and condiments. You can make it with pork belly, too.

This dish is so simple to make and is also real fun dish to share at a table. All you have to do for cooking is simply put a block of salt-marinated pork shoulder in the Mushi Nabe, and steam for about 30 minutes or until done. When you are entertaining guests, you can pre-cook the meat in advance, and just reheat in the donabe before service. If you slice the meat in front of the guests, it will bring out more excitement. Then, at the table, you can have lettuce and condiments ready, and everybody can make his/ her own wraps. The meat is so tender and flavorful, and it’s pretty hard to stop eating once you start.


Pork and Napa Cabbage Mille Feuille

Buta to Hakusai no Mille Feuille Nabe

This dish is all about pork and napa cabbage, cooked in a minimum way. They are simply layered to pack in a donabe, with a small amount of water and sake. There is not even dashi or salt. You can top them with some sliced ginger and mushrooms, and gently simmer for 25 – 30 minutes. The result is a tasty treat rich in umami, and it looks beautiful, too. The soup is also packed with all the natural flavors from the ingredients, so make sure to enjoy it with the dish, too.

I like to serve it with Sansho Ponzu Sauce and Hatcho Miso & Black Sesame Sauce (recipe below) for flavor variations. Or, you can simply serve it with yuzu-kosho or Kanzuri, too.



Steamed Pork Belly Shabu Shabu

Mushi Buta Shabu Shabu

It takes very little time for prepping and you can make such a satisfying complete one pot dish. If you can’t find thinly-sliced pork belly from a market, you can just buy a block and slice it into thin pieces. For a leaner choice, pork loin is also good. I like to marinade the meat in Liquid Shio-Koji for a short time because it further tenderize the meat and enhances the flavor. But, you can omit this process and the dish will still taste great. If you are cooking for a larger group, increase the recipe amount and cook multiple batches at the table!


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