This rice-steaming Kamado-san Donabe features five pieces: the donabe body, a lid, steam lid, a stone trivet, and a wooden shamoji (rice paddle). In addition to performing all the duties that a regular donabe provides, this donabe is especially suited for rice, and has the capacity for 3 go measures (standard rice cup-measure size equivalent to 3/4 cup). Use this for your favorite hot-pot dishes, stews, or any manner of one-pot rice dishes. Rest the wooden shamoji snugly in the notches on the lid's handle while your donabe sits proudly on the stone trivet.
Donabe is a traditional Japanese earthenware cooking pot that it is meant to be placed directly onto a flame to cook nabemono or one-pot dishes like sukiyaki, oden, and yosenabe. A well-loved donabe can last for years, and the best part of cooking in a donabe is the experience. Made for communal cooking, it's best enjoyed with a group of friends or family.
Our friend Wendy Tsuji, founder of Luna Koshihikari Organic Rice explains her method of cooking rice in her Kamado-san donabe:
Ratio: 3 cups rice to 3.5 cups water
1. Wash gently 3x until water is clear
2. Drain rice in colander, and put into kamado, add the 3.5 cups water. Optional: let stand in water for 20 minutes.
3. 12 minutes on high until steam comes out.
4. Turn off completely and let steam for 30-40 minutes, fluff rice before serving.
Due to high risk of breakage during shipping, we only offer this item for in-store pick up.
- Dimensions: 9.45"-7.08"D
- Holds 50.7 fluid ounces
- Material: Ceramic
- Made in Iga, Japan
- Dry the bottom of the pot with a cloth before placing on the stove
- Don’t soak the entire pot in water to clean
- Dry completely after cleaning and store in a cool dark place to avoid mold growth
- Remove stains with kitchen-grade bleach
- Use a trivet to avoid scratching your table top
- Oven + microwave safe
- Can be used on gas stoves
- Do not use on electric or induction cooktops
- Do not use for deep frying
How to Season Your Donabe
This method will seal the microscopic pores of the clay to prevent breakage and avoid stains and odors from seeping into the pot.
- Fill the donabe to about 80% with water.
- Add 1 bowl of cooked rice.
- Bring to boil on medium low heat and cook the porridge on low heat for 20 minutes.
- Let the porridge cool to room temperature (about 1 hour).
- Discard the porridge and rinse with water.
- Dry it with a clean cloth and allow to air dry completely overnight before first use.