How to use your Donabe
How to use your Donabe
First, donabe pots are best suited for stews, soups, and casseroles, not for deep-frying. There are a few points to keep in mind when cooking with a donabe pot to achieve the best flavor while preserving the pottery's integrity.
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Because the clay used in donabe is porous, it is necessary to fill the micro-cavities before first use by applying the "Medome" or sealing technique. Firing the clay releases the starch from the rice, which waterproofs the walls of the donabe.
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How to make the "Medome"?
1. Wash the donabe with water, wipe dry and let it dry completely upside down.
2. Fill with water to 3/4 and add approximately 200g of short grain rice (preferably cooked from the day before)
3. Mix, cover and cook over low heat until boiling. Slightly tilt the lid to prevent boil-over and let it simmer.
4. Once the rice is ready, turn off the heat and let it cool for an hour before removing the rice and washing the donabe.
There you go! Your donabe is ready to use!
You also get a delicious rice porridge that you can enjoy with an egg, salmon, kimchi, or even leeks or pickled vegetables...
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Cooking
Donabe pots can be used on gas stoves, which provide direct flame heat. Make sure to place the pot on a burner appropriate for its size and adjust the flame to the desired level. When heating the pot, start with a low flame and gradually increase it to avoid thermal shock and potential cracking. Avoid placing the pot over a flame that is too high, as this could cause uneven heating and potentially damage the pot.
Cooking rice
Here are the basics for cooking rice in a donabe:
• Measure the rice and rinse it under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
Optional: Soak the rice for about 30 minutes before cooking to improve its texture.
• Drain the soaked rice thoroughly.
• Place the rinsed rice in the donabe pot. Add the appropriate amount of water depending on your type of rice (generally 1.25 cups of water for 1 cup of rice). You can adjust the amount of water depending on the desired rice consistency. More water = softer rice, less water = firmer rice.
• Place the donabe pot on the stove over medium heat. Once the rice and water begin to simmer, reduce the heat to low and cover the pot with the lid.
• Let the rice simmer, covered, over low heat for about 15 to 20 minutes. Avoid lifting the lid during this time to prevent steam from escaping.
• Turn off the heat and let the rice rest, covered, for another 10 to 15 minutes. This allows the rice to steam and become fluffy.
• After the resting time, remove the lid and use a rice spatula or fork to gently fluff the rice. This helps to release excess steam and ensures a uniform texture.
Your rice is now ready to be served!
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Maintenance/cleaning
Cleaning and maintaining a donabe requires some care to ensure its longevity.
To clean a donabe pot, make sure it is completely cool to avoid cracking before gently scrubbing its inside and outside with warm water and a brush or soft cloth.
For stubborn residue, use a small amount of mild dish soap, but rinse thoroughly to prevent soap absorption and avoid soaking the pot, as prolonged exposure to water can weaken the clay. If you have accidentally burned food inside the donabe, boil water in it to help loosen the residue, then gently scrape off the stuck-on food with a wooden or silicone utensil.
Ensuring that food is not left in the pot for extended periods and cleaning the pot immediately after use will greatly help reduce overall cleaning effort and time.
Never use abrasive materials or scouring pads, and avoid dishwashers, as these can damage the delicate clay. Always allow the pot to air dry completely before storing it in a cool, dry place. Avoid harsh dish soaps and bleach, as these can also damage the pot.
Proper cleaning maintains the integrity of the donabe and ensures safe and tasty cooking.