Donabe - Rainwater - 3/5 persons
The shipment is made from the heart of France, you will receive your order within a few days. A tracking link will be sent to you as soon as the shipment is made to follow your parcel in real time.
No need to worry about shipping costs; as soon as your basket reaches this amount, we cover the delivery, wherever you are in Europe.
CLASSIC DONABE AME YU - 3/5 PEOPLE
The classic Donabe is the authentic Japanese cooking pot used especially for "Nabe" dishes such as shabu-shabu. It is suitable for all your stewed or braised dishes and can be used on gas or in the oven.
AME YU refers to its typical glaze, a deep and glossy brown. This is a traditional Japanese technique that highlights the texture of this pottery.
Iga clay, known as "the breathing earth," allows for good heat retention. Freshness bonus! It can serve as a tabletop cooler: put water and ice cubes inside, then place, for example, your sashimi, fruit, or cut vegetables on a bamboo rack/strainer and replace the lid—guaranteed success!
A joy to share with family and close friends!
FEATURES
- Heat source: Gas only
- Material: Iga clay and glaze
- Dimensions: diameter 30.5 cm x total height 17.5 cm
- Capacity 3L - ideal for 3 to 5 people
- Weight 3.5 kg
- Made in Iga, Japan
Original instructions and recipe ideas in Japanese. Basic usage instructions provided in French.
WARNING: carefully read the usage and care precautions before first use.
USE & CARE
- Do not soak in water
- Wash with water and dish soap
- Do not put in the dishwasher
- Dry thoroughly upside down so the base dries well (risk of mould)
- Do not cool suddenly by placing the hot cooker on a cold surface or running under cold water (risk of cracks)
- Handle with pot holders while the cooker is hot
- Never place on a flammable surface
- Do not use for frying (since the clay is porous, oil could drip onto the flame)
Iga clay has many pores that must be sealed before first use by making the "okayu." This cooking brings out the "glue" from the rice to waterproof the inner wall.
How to make the "okayu"?
- Thoroughly wash the donabe with water, dry well, and let dry upside down
- Fill with water up to three-quarters and add cooked rice (about 200g)
- Stir and close the lid. Cook over low heat until boiling. Then slightly shift the lid to prevent overflow and let cook gently.
- Once the okayu is ready, turn off the heat and let cool for a little over an hour before removing the rice. Wash the donabe.
The okayu is eaten with condiments (salted plums...) or mixed with an egg...