Awhile back, I made mille feuille in my frying pan with a cover.
On a recent trip to visit MIL, I asked Satoshi to look for a donabe (clay pot) amongst her "stash".
She had several and Satoshi brought home this one made by Ginpo. These are made in Japan and are very sturdy (and heavy!). They hold heat well.
Last night we had mille feuille for our Sunday dinner, made in the donabe.
I had to adjust my recipe because this pot holds more liquid.
Instead of 1.5 cups of water, I used 6 cups. The flavors were a lot lighter but since Satoshi is watching his sodium, it was just right.
We had this with beer.
And at the end, I re-heated the soup, added some rice and egg to make a dish called Ojiya (which is also known as Zosui--a porridge of rice and veggies).
You might be wondering what the difference between zosui/ojiya and okayu is? Well, Okayu is just the porridge of rice (plain, if you will). Zosui/ojiya is a rice porridge that is seasoned with condiments like miso, shoyu or salt.
Dinner was easy to put together and I can see why lots of families like to make this during the winter.
I think we'll try other dishes in this donabe (clay pot) for our Sunday dinners in the coming weeks.
Have a nice week!