Donabe Smoked Salmon Belly
A recipe this badass shouldn't be this simple and easy. It's an all-time favorite that never fails to convince visiting guests that they also NEED a Donabe Smoker.
1 pound Kvaroy salmon belly, skin off, cut against the grain into 2" x 1" strips
2 tsp sea salt
2 Tbsp light brown or "natural" cane sugar
zest of 1 lemon
DIRECTIONS
Combine sea salt, sugar, and zest in small bowl. Sprinkle salmon evenly with seasoning mixture and let stand at room temperature for 30 minutes or up to an hour.
To prepare Donabe Smoker, line the bottom of the donabe with a piece of aluminum foil. Place 1/2 cup smoke chips on the foil arranged in a ring.
Set the salmon on the grates so that there is about 1/2" space each piece.
Set the donabe (with the ingredients) over high heat on a gas stove. Once the smoke starts to come out of the smoke chips (approximately 4 – 6 minutes), cover the donabe with lid.
Fill the reservoir between the base and the lid water (about 1/4 cup is enough) and continue to cook over medium heat smoke for five minutes.
Turn off the heat, and let donabe sit with the lid on for 8 more minutes.
Serve with donabe rice and toasted sesame seeds!
