Oct 24, 2013

Kandouko Cooking

Lately, we have quite cool autumn days here in Japan, and I have more chances to enjoy warmed sake than I did in summer time of course.

I chiefly use a kandouko for warming my sake. This is a copper-made gadget for warming sake. The kandouko holds some amount of water within it, and it has built-in brazier in which burning charcoal is placed. The heat from the charcoal warms the water and the warmed water in turn warms sake in a flask, tokkuri, chirori or whatever container placed in the water. While warming sake, you can also cook some foods such as dried fish on the grill placed over the charcoal fire.

So, with the kandouko, you can cook some food while drinking warm sake, and this is my favorite point about the kandouko.

Today, I'd like to introduce two easy canned food recipes using the kandouko.

Enoki-Saba-Misoni (Enokitake mushrooms and Saba mackerel boiled with miso-paste soup)

One can of Saba-Misoni, 100 g of Enokitake, shredded cheese.

How to cook:
1. Make a small "pan" from aluminum foil, and place it on the brazier.
2. Place Saba-Misoni and Enokitake on the "pan." Adjust the amount of these ingredients so that they can be contained in the "pan."
3. Wait until the ingredients are boiled, then put some shredded cheese on them.
4. When the cheese is melted, the food is ready.

The food was a little bit salty from the miso-based soup, so you may want to add some vegetable, such as shredded cabbage, green pepper, etc.

I uploaded a video work demonstrating how to cook this. Then, I got a message from some one, recommending the following recipe:

Saba Flavored with Mayonnaise (boiled Saba mackerel flavored with mayonnaise)

This menu is also easy to prepare. Because I want to prepare food while preparing warm sake, my kandouko cooking menu must be cooked only on the small brazier of the kandouko and must be easy to prepare.

One can of Saba Mizuni (plainly boiled Saba mackerel), mayonnaise, ground pepper, soy sauce, and green onion (green part)

How to cook:
1. Open the can of Saba Mizuni, and place the can on the brazier.
2. When the contents of the can are boiled, add mayonnaise, ground pepper, and soy sauce.
3. Then, add chopped green onion.
4. Crumble the blocks of Saba mackerel and mix the ingredients together.

I am not sure about the amount of each ingredient but if you use too much of each ingredient, they may overflow from the can. Maybe, you may want to use a small pan instead of just directly put the can on the brazier.

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