Simple donabe steamed shrimp and rapini is almost a non-recipe dish and always delightful. I like to serve with my homemade Yuzu Ponzu (recipe in my DONABE Cookbook). If you opt for a ready-made ponzu, we have great ones in our pantry section, too. Sansho and sake enhances the flavor and sansho adds the nice subtle citrusy kick. The addition of katakuriko (potato starch), although it’s optional, seals the flavors and the helps the texture to be so plump.
Tag Archives: Sansho
Beef Bowl
Gyu-Don
Gyu-Don, or beef bowl, is one of the most popular rice bowl dishes in Japan. It’s basically soy-flavored and slightly sweet simmered thin beef slices over rice. Here in LA where I live now, unless I take a trip to a Japanese market, I can’t get very thinly sliced beef at a regular market like in Japan. So, I usually get a block of boneless beef short rib and hand-slice it very thinly myself. I actually find this hand-cut version better than the other. The meat is simmered with onion in donabe for about half an hour and the result is such tender and flavorful beef. Donabe can bring out all the umami flavors cooked in it and become quite magical.
Simmered Egg-Drop Chicken & Asparagus with Sansho Berries
Tori Asparagus Tamago-toji
This dish is a variation of Chicken & Tofu Hot Pot with Egg dish, and this dish is less soupy and the broth plays a role more as a seasoning for the ingredients. The combination of chicken, egg, and asparagus almost never go wrong, especially when asparagus is in high season in the spring time. The dish is topped with Salt-Pickled Sansho Berries, which bring such beautiful accent to the dish, but if you don’t have them, you can sprinkle some Sansho Powder, and it’s also very good for this dish.
Steamed Fava Bean Salad with Sansho
Fava beans are among my favorite spring ingredients, and I get so excited when I see them at a local farmers market. When they are in season, they are so flavorful that I like to prepare them in simple ways. Here is one of my quick and frequently-made fava bean recipes. I steam the shelled fava beans for a few minutes, peel them and toss them with extra virgin olive oil, grated Parmigiano Reggiano, and top with some Salt-Pickled Sansho Berries. The dish is amazing. If you don’t have sansho berries, you can simply finish with sansho powder (and adjust the seasoning by adding a little amount of sea salt).
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