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Basic Smoking

Here's the basic smoking recipe and tips for using "Ibushi Gin"

Equipment

Donabe smoker, "Ibushi Gin" (large)

Servings

3-4

Ingredients

Your choice of ingredients such as…

  • salmon filets
  • jumbo or large shrimp
  • Swiss cheese
  • boiled eggs
  • "kamaboko" fish cake

Procedure

  1. Line the bottom of "Ibushi Gin" with aluminum foil. Place a handful of smoke chips (about 1/3 oz or 7-10 g). By lining the bottom with aluminum foil, it will make the cleaning easier.
  2. Get your choice of ingredients ready. For meat and seafood, seasoning with salt in advance is recommended so that the excess moisture will be released. Throughly pat-dry with paper towel. For cheese, hard type such as Swiss cheese works nicely. Slice and let the skin dry for a few hours in refrigerator for the nicer result.
     
  3. Start setting the ingredients on each grate. We suggest you put the thicker ingredients on the bottom grate, because the bottom area becomes hotter during smoking. (Pictures above: salmon filets on the bottom grate, and large shrimp on the middle grate.) Cut the ingredients into smaller pieces if necessary. Make sure to wipe off excess moisture or grease, if any, with paper towel. If you like, season the ingredients to your taste, with salt, coarse pepper, herb mix, etc.
  4. More ingredients on the top grate. Boiled eggs and sliced “kamaboko” fish cake are ideal to be on the top grate.
     
  5. Set "Ibushi Gin" (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Wait until the smoke chips start smoking (approximately 7-8 minutes). If you have Swiss cheese, keep the slices refrigerated until the last minute and set on the grate (with a piece of parchment paper) at this point. Cover with lid. Make sure the donabe sits flat on the stove. Do not light the smoke chips directly with flame.
     
  6. Once the smoke starts to come out of the rim of the donabe body (approximately 5-6 minutes after it’s covered with lid) fill the rim with the water. Turn off the heat. (Or, wait for additional 2-3 minutes if you want extra cooking time for thicker cut of fish or meat.) The water shouldn’t overflow from the rim.
       
  7. Let it sit with the lid on for 20 minutes. The ingredients are ready to eat! Serve with lemon wedges or your choice of sauce such as tartar sauce or creamy yuzu-kosho dip. The ingredients will continue be smoked/ cooked with the carry-over smoke heat after the heat is turned off. Make sure not to open the lid meanwhile. The smoking time may vary depending on the type/ size of ingredients. Adjust the smoking time according to your preference.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml