Happy Donabe Life

Tag Archives: Seafood

Baked Foil-Wrapped Seafood

Kaisen Hoiru-Yaki

Foil-baked seafood is such an easy-prepping and delicious dish. It also requires basically no cleaning of the cooking equipment. I always make it in my tagine-style donabe , Fukkura-san, as not only it distributes the heat perfectly without getting the bottom burned quickly but also it makes a very nice presentation at the table. The dish is flavored simply with sake, butter, and a drizzle of soy sauce and it’s so perfect! When the foil is gently cut open and the dish is revealed, it brings so much excitement, and also the aroma of butter-sake infused ingredients is so irresistible. Smoked soy sauce makes the dish so special but a regular soy sauce can work just fine, too.


Black Cod Sukiyaki with Grated Daikon

Okisuki

Okisuki is basically a seafood sukiyaki dish (“Oki” means ocean and “Suki” is short for Sukiyaki), and I love making this dish with black cod, as the buttery texture and rich flavor of this fish goes so well with the sauce. But, feel free to substitute fish or any other ingredients with your choice of seafood and/ or vegetables. Making this dish is as simple as just piling up the ingredients, pour the sauce, and let them cook in the donabe. It’s so tasty! If you can save the broth after enjoying all the ingredients cooked in it, you can add udon or ramen noodles to make the “shime” (finishing) course.


Spicy Soy-Marinated Tuna Rice Bowl

Spicy Maguro Zuke-Don

When I get really fresh fish, I enjoy eating it straight as sashimi, or I also enjoy creating a quick one-bowl meal by topping it over rice. It never goes wrong. You can make it with sushi rice or just plain rice. I also like to quickly marinade the sashimi in soy-based sauce to top over the rice. It’s called Zuke-Don. Zuke means “marinade”, and Don is donburi rice bowl. Here’s my really tasty Spicy Zuke-Don with fresh tuna.


Steamed Black Cod with Soy-Negi Sauce

My large donabe steamer, Mushi Nabe, works so hard all year round. Among my favorite preparations with this donabe is a steamed fish dish. This is Steamed Black Cod with Soy-Negi Sauce. I layered black cod with tofu and shiitake mushrooms in a bowl and steamed in the donabe steamer, and poured this aromatic soy & scallion sauce (with a great kick with la-yu oil) over it to enjoy. This dish takes little effort and is really flavorful,and it also keeps your body so warm. Feel free to substitute with different kinds of fish.


Salmon and Daikon in Garlic Butter Miso Sauce

Garlic, miso, and butter…they make a brilliant combination of flavors. The main ingredients to cook in the sauce are salmon (or you can use your choice of high quality rich flavor fish) and daikon, and they are piled up with a few other ingredients and quickly simmered in the sauce. The dish has a nice rich flavor with refreshing accent with the yuzu juice. I used cilantro and daikon sprouts as a garnish for this recipe, but dill is also a nice alternative.


Shrimp Wonton Hot Pot

Ebi Wantan Nabe

This recipe is always popular among friends, and I often involve my guests in the wonton making. Everybody makes her/ his own shape of wontons. They are easy to shape and fun to do. My shrimp wontons don’t contain ground meat (such as pork or chicken), so you can really enjoy the natural sweet flavors of the shrimp and its bouncy texture.

I introduce two kinds of dipping sauces for this recipe. The Yuzu & Ayu Dipping Sauce has the beautiful aroma and it’s quite light. The Sesame Dipping Sauce has the nice rich flavor. The soup is also very tasty, so you can simply enjoy this dish just with Yuzu-Kosho or Kanzuri on the side.


Tuna Hot Pot

Negi-Ma Nabe

One day, a very good customer of ours stopped by at our shop to give us a block of fresh tuna he just caught from fishing in the Pacific Ocean. How sweet of him! It was super fresh sashimi quality, so we tried some as sashimi with different kinds of soy sauces we have, then for the remaining, I decided to make a donabe hot pot with it. Tuna hot pot in donabe is a popular dish in Japan, and it’s typically made as a combination with negi (Japanese green onion). It’s called Negi-Ma Nabe. The name is short for Negi (green onion) Maguro (tuna) Nabe (hot pot).

This dish is very simple, and all you need is good quality dashi, tuna (obviously!), green onion (for the name’s sake) and any other ingredients you like to add. I like it with my ponzu.

For the shime (finishing course), I like making quick ojiya (porridge) with freshly-cooked donabe rice


Black Cod Hot Pot in Saikyo Miso & Soymilk Broth

Saikyo Miso to Tonyu Nabe

Saikyo miso is a traditional white miso from Kyoto, Japan. The color is pale and it has a natural umami-rich sweet flavor due to the higher content of koji rice (malted rice) in the miso. The sodium level is also much lower than other types of miso, so you can use a good amount of it to enjoy its rich flavor in a soup, etc. without making the dish too salty. This hot pot dish has the combination of dashi, soymilk, and Saikyo miso in the broth, so the flavor is rich and complex. Make sure to use the real Saikyo Miso from Kyoto and pure rich soymilk (with no additives) such as Banrai Soymilk.

Buttery fish like cod is perfect for this broth, other types of seafood or even chicken would certainly work in this dish, too.



  • Recipe Search

    Generic selectors
    Exact matches only
    Search in title
    Search in content
    Search in posts
    Search in pages
    Filter by Categories
    Dry-Heat Donabe
    Donabe Type
    Classic-style Donabe
    Fukkura-san (Tagine-style Donabe)
    Ibushi Gin (Donabe Smoker)
    Kamado-san (Donabe Rice Cooker)
    Miso-shiru Nabe (Donabe for Soup & Stew)
    Mushi Nabe (Donabe Steamer)
    Toban (Donabe Skillet)
    Yaki Yaki San (Iga-yaki Grill)
    Sauce/ Condiment for Donabe Dishes
    Other Donabe
    Beyond Donabe
  • Recipes recently added

    Egg Porridge

    Tamago-Gayu

    Sesame and Saikyo Miso Hot Pot with Chicken Meatballs

    Tsukune Goma Saikyo Nabe

    Egg Drop Soba

    Kakitama Soba

    Steamed Pork and Cabbage Shabu Shabu

    Buta Cabbage Mushi Shabu Shabu

    Mixed Mushroom and Hijiki Rice

    Kinoko to Hijiki no Takikomi Gohan
  • Instagram

  • Copyright © 2022 TOIRO. All rights reserved.