Basic Smoking with the Donabe Smoker, “Ibushi Gin”

Wonderful smoked dishes in a short time

Printable viewBasic_Smoking_files/Basic%20Smoking.pdf
Back to “Ibushi Gin” recipes Ibushi_Gin_Recipes.htmlshapeimage_3_link_0

Let’s begin...

1.  Get your choice of ingredients ready.  Season the ingredients with salt and pepper if you like.  For meat, overnight resting after seasoning is recommended, but quick resting is also fine.  For cheese, hard type is  recommended.

2.  Line the bottom of the donabe with the aluminum foil.  Place a small handful of smoke chips (about 1/2 ounce).

3.  Start setting the ingredients on each grate.  We suggest you put the thicker ingredients in the bottom grate, because it gets hotter in the bottom of the donabe.

  1. 4. More ingredients on the second grate.  (Picture: Salmon and scallops.)

5.  Top grate.  (Picture:  Swiss cheese, jumbo shrimp, boiled quail eggs.)  For the cheese, we suggest that you put it on the parchment paper to avoid it from running through the grate.

6.  Set the donabe over high heat (medium-high heat for the high calorie burner) on the stove.  Once it starts smoking (about 7-8 min.) close with the lid.

  1. 7. Once the smoke starts to come out of the rim of the donabe body (about 5-6 min. after closing the lid), fill the rim with the water.  The water will seal the donabe completely and keeps both the smoke and aromas inside.  Wait for 2-3 minutes and turn off the heat.

  2. 8. Let it sit for 20 minutes.  You might be curious...but, DO NOT open the lid meanwhile.

9.  Ingredients are smoked and ready to eat.