In Japan, there is nothing more comforting during the winter months than to gather around the table with friends and family for shabu-shabu or sukiyaki. A donabe is a family heirloom – an age-old ceramic cooking vessel used to make anything from steamed rice, stews, and soups. Follow recipes and learn to make various nabemono dishes with the accompanying book in this set, Donabe by Naoko Takei Moore, a passionate advocate of donabe cooking and Kyle Connaughton of SingleThread Farms.
This donabe is made of durable Shigaraki clay with special heat-resistant technology that cuts cooking time and keeps contents warmer for longer. Visit blog.umamimart.com for recipes. Enjoy nabe time!
- White Shiga Donabe; 10-3/4"D)
- Donabe by Naoko Takei Moore; Hardcover, 328 pages)
- Gift wrapped and secured together with twine
- 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.