Donabe: mussel, squid, tofu, garlic, miso

Adapted by
May 2019
Yield: 8 servings


Green Garlic-Miso Broth
Yield: 2 quarts
¼ cup grapeseed oil
200 grams green garlic , thinly sliced
50 grams ginger, thinly sliced
50 grams kombu
30 grams dried shiitake mushrooms
Zest of 1 Meyer lemon
50 grams liquid shio koji
Barley miso
3 tablespoons gochugaru
Zest of 1 Meyer lemon
1 clove garlic, grated
½ cup grapeseed oil
1 pound squid, cleaned mantles cut into rings
1½ tablespoons red Kampot peppercorns, ground
1 teaspoon salt
2 cups cornstarch
Eight 1-inch cubes tofu
To Assemble and Serve:
Rice bran oil for deep frying
1 tablespoon grapeseed oil
2 tablespoond ginger, ginger, peeled, thinly sliced, and cut into fine julienne
10 peels of Meyer lemon, julienned
2 tablespoons green garlic , thinly sliced
½ ounce butter
2 teaspoons gochugaru
5 ounces mussels, cleaned
Black pepper
½ teaspoon red Kampot peppercorns, ground
Pea shoots
Micro mitsuba
Micro mizuna


For the Green Garlic-Miso Broth

In a large pot over medium flame, heat grapeseed oil. Add garlic and ginger. Season with salt. Sweat a few minutes. Add kombu, shiitake, and zest. Cook 3 to 4 minutes. Add 3 quarts water, bring to boil, decrease heat, and simmer 1½ to 2 hours. Add koji and adjust seasoning with salt. Scale broth, record weight, and add 70 grams barley miso per quart broth. Stir to combine, strain, and cool.

For the Squid

In a bowl, combine all ingredients, coating squid. Cover, refrigerate, and marinate at least 1 hour.

For the Tofu

In a bowl, combine peppercorns, salt, and cornstarch. Coat tofu in mixture. Place coated cubes neatly on a plastic sheet tray.

To Assemble and Serve

Heat deep fryer to 325ºF. Place a small donabe over medium heat. Add oil, ginger, lemon peels, and garlic. Sweat 30 seconds. Add butter and gochugaru followed by mussels; stir to coat. Cover and steam 1 to 2 minutes, until mussels start to open. Add 1 cup Green Garlic-Miso Broth and cover. As soon as broth boils, add 3 ounces Squid and cook 45 seconds. Place donabe on a trivet or a napkin-lined plate. In deep fryer, fry tofu until crisp and golden. Season with salt, and peppers. Evenly disperse crispy tofu throughout donabe and garnish with pea shoots, mitsuba, and mizuna.