A beloved comfort Taiwanese dish, Lu Rou Fan is basically simmered minced pork belly over rice. I find this humble dish is a work of art! I also find donabe is really the perfect cooking vessel for this dish as the slow simmering process and cooling process after turning off the heat makes the meat extra tender and also the flavor to become more complex with rich umami! It’s also fun to serve this dish with a variety of toppings, such as soy-marinated egg, herbs, pickled ginger, bamboo shoot, radish, la-yu, etc.
Tag Archives: Shallot
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!
Salmon Stew in Sake Miso Tomato Sauce
This quick donabe dish is packed with umami. The combination of the miso, tomato paste and sake brings rich and aromatic flavors, and kanzuri adds the nice spicy nuance (you can make it without kanzuri if you want it to be more mild). This sauce is very versatile, so you can use it for other protein, etc. The thick-body and compact Roast Donabe is my choice of donabe for this dish (and see how the contents continue to simmer a while after it’s brought to a table) but classic-style donabe or any other donabe with enough capacity can work also.
Recipe Search
Recipes recently added
Copyright © 2025 TOIRO. All rights reserved.