Commonly used for hot pot dishes such as shabu-shabu, Donabe (Japanese eathenware pot) is made out of special clay and it’s one of Japan’s oldest cooking utensil. Today I’ll show you how to season and care for Donabe.
During the winter months, the Japanese enjoy many kinds of hot pot dishes and we call them Nabe (鍋) or Nabemono (鍋物).
The most popular ones are Shabu Shabu and Sukiyaki, and some of my favorite regional nabe includes Kiritanpo from Akita prefecture and Ishikari Nabe from Hokkaido. There are many regional recipes that I haven’t tried and I hope one day I’ll get to try many of the regional nabe dishes in Japan.
Many Japanese nabe dishes are cooked in Donabe (土鍋), a Japanese earthenware pot. These pots are available oversea as well. Since I received some questions from my readers about how to use and take care of them, I’ll go over some of key points about donabe today.
How To Season Donabe
When you purchase a brand new one and takes it out of the box, you have to season it before using. We call this processs Medome (目止め) in Japanese. Why does it need seasoning? Because the pot is made from clay, the materially is naturally porous.
To address this, starch from rice or flour will fill microscopic pores in the pot and it helps prevent breakage and damage by heat, as well as preventing smell and stain from cooking food. Therefore, this medome process helps keeping your donabe life longer.
We have 3 ways to do it. They are typically 4-6 serving size so I’ll be using this size for the demonstration.
Season with Rice Water
- Rinse rice as you always do. Add rice (I use 2 rice cooker cups here) in a large bowl, gently rub the rice between fingers under cold running water. For this seasoning process, DO NOT discard the rice water.
- Fill the pot to about 80% with rice water. Rice water is the water from first rinsing the rice.
- Bring to a boil on medium low heat and simmer on low heat for 15 minutes.
- Let the water cool to room temperature naturally.
- Once you can touch it with your bare hands and water is close to room temperature, discard the water and rinse with water
- Dry it with a clean cloth and allow to air dry completely overnight before first use or storing.
Season with Cooked Rice
- 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 or storing.
Season with Flour
- Fill the pot to about 80% with water.
- Add 2 Tbsp. flour or potato starch and mix well.
- Bring to boil on medium low heat and simmer on low heat for 15 minutes.
- Let the water cool to room temperature naturally.
- Discard the water and rinse with water.
- Dry it with a clean cloth and allow to air dry completely overnight before first use or storing.
How To Use and Care for Donabe
Donabe is fragile especially with the quick temperature change. Therefore, you need to pay attention to the heat when using.
- Don’t heat up without food or liquid inside.
- Avoid rapid temperature change.
- When using, make sure the bottom surface is dry.
- When the pot is still hot, don’t pour or soak in cold water.
- The best cooking heat is medium heat or lower.
- Once it’s boiling, reduce heat to low to keep cooking.
The Correct Way To Wash Donabe
You can’t wash your donabe with soap because it has good absorbency. For the same reason, you shouldn’t soak it even though the food is stuck on the bottom. Wash your donabe with soft sponge in warm water (sorry – I wrote in my recent newsletter “cold” water).
The best way to clean the pot is the following.
- Let it cool down first.
- If you really need to use soap, use a small amount of soap and quickly rinse with water.
- Immediately dry with a clean cloth once you wash.
How To Fix Hair Cracks
It is normal to have hair cracks. When you see hair cracks, you will need season the pot. Season with cooked rice works the best as cooked rice has more starch and is thicker, and it will fill in the pores nicely. If the water still leaks, you’ll need to purchase a new one.
What To Do When Burnt
No matter how careful you’re, you might end up burning the pot from food you’re cooking inside. This is a helpful tip to get rid of stain or burnt. Sometimes it requires to do a few times.
- Keep the warm water and let it soak or bring water to a boil.
- Turn off the heat and let it cool naturally.
- Once cooled, discard the water and gently scrub the burnt area with soft sponge.
How To Remove Smell
Donabe has lot of small pores and they might absorb smell from cooking certain food, here’s what you can do to remove it:
Used Tea Leaves
- Put water and used tea leaves in your donabe and boil.
- Let it sit for 30 minutes
- Rinse in water.
Baking Soda
- Bring water inside pot to boil and turn off.
- Add baking soda and set aside for 30 minutes.
- Rinse in water.
Donabe Size
I recommend a 12 inch (30 cm) donabe for 4 servings. The single pot (1 serving) diameter is 6.5 inch (16.5cm) and can hold 2 cups (500 ml).
Recipes that You Can Use Donabe For
Here are some of hot pot recipes that I have on my blog (and I’m adding more!).
I always see donabes at my local Asian market, and I’m always tempted to get one, but I’m terrified that I’ll get a donabe full of soup on my stove and it’ll explode or something! Is it safe to use them in an electric stove? 😛
Hi Linda! Haha, it won’t explode, so don’t worry! It retains heat very well, so while you are eating, you can even turn off the heat and it stays warm. Very similar to dutch oven in a way.
As for an electric stove, we usually use donabe at the dining table with a portable butane gas burner and butane canister. We sit around the donabe and cook and eat at the same time.
Portable gas burner: http://amzn.to/1RmJ1nA
Canister: http://amzn.to/1Sefhdu
See this video. This is at my table where I start cooking.
https://www.youtube.com/watch?v=6OKRrAXF9I8
p.s. this dish also can be made in donabe. 🙂
These pots are gorgeous. I have a few clay pots that I use for cooking fish in the oven. Are these pots designed to be used in the oven as well?
Hi Melissa! No oven, no dish washer. 🙂 The best cooking heat is medium heat or lower.
I have my mother’s donabe and I am so happy to see how to care for it and some recipes that make with it. I had not used it before because I wasn’t sure about it. I love odeon, so will try making that soon, when I can gather the ingredients together. Some of the Japanese ingredients can be hard to come by in Monterey since we have no Japanese market.
I have a question that you may be able to answer for me. How is a 100th birthday celebrated in Japan? My obasan will be turning 100 soon and we would like to help her celebrate it in a proper Japanese way. Arigato gozaimasu.
Hi Eileen! I’m so happy to hear you keep your mother’s donabe! That’s wonderful! I highly recommend seasoning with cooked rice, instead of simple rice water, just in case your mother has used a lot in the past. Make sure to seal the pores tightly! And slowly heat the donabe on low heat… don’t give a shock to it. 🙂
Yes, I understand – closest Japanese supermarket is probably San Jose? Maybe Asian market carries some Japanese oden ingredients, but unless it has good Japanese selections, it’s easier to go to Mitsuwa or Nijiya in San Jose and get everything.
Regarding your obasan (aunt or grandma (obaasan)?)’s 100th birthday… WOW congratulations! That is amazing!
So 100th birthday is called “Hyaku Ju (百寿)”. You can prepare Chanchanko (special vest), a fan, or hat (zukin), and the color for 100th is white, gold, or pink (coming from the kanji character meaning peach).
http://search.rakuten.co.jp/search/mall/%E3%81%A1%E3%82%83%E3%82%93%E3%81%A1%E3%82%83%E3%82%93%E3%81%93%EF%BC%91%EF%BC%90%EF%BC%90%E6%AD%B3/?grp=product&myButton=%E6%A4%9C%E7%B4%A2&myButton.x=0&myButton.y=0
I tried searching on Amazon or Rakuten, but can’t find gold or pink one here. 🙁
Maybe you can give something in that color?
Hope this helps!
Thank you, Nami, for your quick reply It will help in planning my aunt’s birthday. Do you know anything about a chanchanko vest? Some of what I found on the internet seems to be for bablies.
It’s used like a jacket, but most commonly worn for celebration for age of 60 and it’s red vest.
Where is a good place to buy or order donabe dishes? I live in Houston Texas and not as easy to find stores that carry such items or have heard of such dishes.
Thank you
Pam
Hi Pamela! Asian or Japanese grocery store might carry, but if you are okay with online shopping, Amazon sells some.
http://amzn.to/1RmNDtP
More kinds, and sizes available.
Also this website sells more fancy donabe too.
http://toirokitchen.com/products/
Hope this helps!
Beautiful pots! I’d love to own one.
Cheers,
Rosa
A fun and informative post even though I’m unlikely to acquire and use a donabe in the near future. I’m still hoping to use my bamboo steamer one of these days. 🙂
Hi Nami,
First off, I wanted to tell you how much I enjoy reading your comments and stories. I tell everyone about your website that shows interest.:)
I do have a question, though. The recipes that require meat, is there a common substitute to the meat, like tofu? And can it be used in all the dishes that require meat?
Or do you keep a list of ingredient substitutes on your website and I just have not seen it (real possibility …;)?
Thank you so much for taking the time to answer my question. I would really love to try more of your recipes, but with a vegetarian in the house, it’s not always easy.
btw, absolutely love the milk tea and green tea cupcakes
Sincerely, Stefania
Hi Stefania! I’m happy to hear you enjoy my blog and thank you for your kind feedback!
Each recipe is different, so some recipes may work with tofu as substitute for meat, but not every recipe is good with tofu in it.
However, in general, tofu works as it has mild taste to it and can be seasoned in any way. If you have a substitute question for specific recipe, to see if that can change to vegetarian, let me know. Suggestion for substitute is very hard for me because I don’t know what is available for all my readers. I could suggest for something, but that may not be easily accessible, etc. So let me know in the comment, or if you’re in hurry to know, tweet me so I can respond fastest. 🙂 Glad to hear you liked the milk tea and green tea steamed cake! 🙂
I am not sure how long you have been vegetarian but you might already know of seitan. It is a good substitute for a lot of meats that are in these recipes. You might have to do some trial and error to figure out how to cook it properly for the recipe though. You can find it in the health food refrigerated section, or at a much cheaper price at asian food markets near the tofu. Seitan is often used in Asian vegetarian cuisine and was discovered by buddhist monks.
And since there is a tradition of vegetarianism in buddhism, you can find a lot of vegan meat substitutes in Asian supermarkets, for almost any meat type, including shrimp, squid, and duck. I always give people the discretion that they are going to be a little processed and usually they have more fat and sodium in them than their western counterparts (where most meat substitutes are viewed as health foods)
If you are looking for vegetarian Japanese cooking there are two books. They are both vegan, but for the most part when you cut meat and fish out of the diet, most Japanese cooking becomes vegan. They might help you find a way to convert traditionally meat centered meals into vegetarian ones.
Kansha by Elizabeth Andoh
Japanese Cooking by Miyoko Nishimoto Schinner
I don’t have a donabe, but love they way they look! I should get one. 🙂 I do have some clay pots — love the way they cook so evenly. You’re so right that you don’t want to overheat them. Really good tips — thanks.
Thank you for this!
I bought a donabe and have used it about 5 times without seasoning it. Hopefully it’s not too late.
Hi Nick! I’m so glad you found this post! Yes, season now before you use next time! 🙂
I was just about to ask if it was too late. I love my donabe but they never came with instructions to season them! Doing this right now before I make tonight’s soups!
I never knew you season this as well, I thought seasoning before was just for woks and cast iron pans
What a wonderful post! Thanks for the information!
I bought a donabe, but have been too afraid to use it so it’s been sitting pretty in its box since. I can’t find much infomation about using them in a microwave, however (the box states レンジ OK!, so I’m assuming the one I have is microwave-safe). Do you know if it’s possible to season and cook well in a microwave? I’m afraid of doing something wrong and watching it shatter in a billion little pieces, haha.
Hi Rie! Thank you so much for reading my post! I’m so glad you’re inspired to use your donabe! Foods prepared in donabe taste better. 🙂
Wow, really, microwave okay donabe? I haven’t seen it before but that’s convenient. I am not comfortable giving you instruction on seasoning donabe in the microwave without reading the instruction…. sorry! I am too afraid that it will break into pieces…
Oh my Gosh! My boyfriend bought me one beautiful Donabe Pot and I love it so much but I wasn’t even aware of having to season it first. I’ve used it cook soup twice already. Did I just make a serious mistake? Is it too late to do the seasoning now? Will it affect the durability? Thank you so much for this article!
Hi Amby! Please season it now. It will last longer time and I recommend to season it once in a while. Make sure not to use high heat. Enjoy your beautiful donabe! 🙂
Thank you so much for the quick reply! I’m so glad that it isn’t too late to season it. I will definitely season it this weekend when I already finished all of my exams. How often should I do the seasoning do you recommend?
Hi Amby! It depends on how often you use it. Maybe every 10 times you use… When you start your hot pot season next time, make sure to season before you start using it. 🙂
I have a donabe that I purchased in Okinawa. I have never used it to cook in since the bottom is not glazed.
You have inspired me to attempt using it.
Can I place the donabe on an electric burner?
By the way, I love this page. I have made many recipes. Some bring me right back to Okinawa. Thank you!
Hi Barb! How nice you brought your donabe from Okinawa! Yes, you can use on an electric burner. 🙂
I’m happy to hear you enjoy my recipes. Thank you for your kind feedback! 🙂
Thank you so much for this ! I found many tutorials on the internet but none as complete as yours 🙂 I like the fact that you propose different ways to season the donabe ! I’ll try the rice water one 🙂
In you opinion, which way is better between the 3 ?
Hi Vanessa! Oh thank you for letting me know my tutorial was helpful and “complete”! So happy to hear that! I use rice water – I always have it and easiest! 🙂
can you put earthenware pot like this directly on a butane little stove?
Hi Erica! Yes, you can use it. Make sure not to use high heat. 🙂
Can I use a donabe on electric range instead of gas burner?
Hi Lorene! Yes, you can use it, but make sure to use on low to medium heat. 🙂
Hi Nami. I have a weird question about donabe. Can a person who has a food allergy eat out of a donabe that has previously had the food they are allergic to cooked in it? Have you or any of your friends ever had experience with this?
I intend to buy a donabe and will likely use it mostly for beef shabu shabu hot pot, but my boyfriend cannot eat red meat. He is basically allergic. It will give him gastrointestinal problems very quickly if he eats it, and the same if he eats something with a beef or pork based ingredient (like broth) in it. If the pot is cleaned and later we make a seafood or chicken hotpot to eat together, would it put him at risk of allergy since beef was cooked in it before?
Of course no one can know an individual’s medical reaction to things or the sensitivity of it, but I just wonder if you have had any similar type of experience with this. Please tell me if you know anything! I’m not sure if we’d just have to have a separate donabe for cooking no red meat in or if it would be okay to wash the same one and use it without the red meat. Because it is porous, I wonder if it retains any of the previous food cooked in it.
Hi Lion! I researched in Japanese to see if I can find anything about this topic, but I wasn’t successful with finding anything about it. Seasoning donabe should help sealing the pores but considering the health risk I’d worry too. Sorry I wish I could know more.
Okay! Thank you! I guess we’ll get two donabe or maybe just one of those metal hotpots with the divider in the center. Better safe than sorry!
Hi Nami! I’d like to ask for a little help, please! I just recently got a donabe, and I made takenoko gohan in it and some of the rice at the bottom burnt.
I’ve already done as you’ve indicated and boiled the pot with some water inside and then let it cool down and then wash it.
Unfortunately, not all of the burnt rice would come off. They’re stuck, all tiny black spots. What should I do? Do I repeat the process again? My donabe is wet now, so should I let it dry first? Also, is there are way to remove the burnt stain (there is now a black-ish discoloration from where the rice burnt)? Sorry for all the questions! I’m not really sure what to do.
Hi Aubrey! Fill your donabe 70% and add a bit of baking soda. Bring to boil, and drain water, and let it air-dry. Once dry, you can wash as usual. It should come out. 🙂
I didn’t notice that I missed your reply! Thanks, Nami! ????
You’re very welcome! 🙂
hello, i recently bought a small donabe, but it seems that the only stove i have access to is electric coil stove, is it okay to use donabe on coil stove? or should i try to use teapot warmers?
Hi Elisa! Coil stove works, but remember, not to use higher than medium heat. 🙂
Will i be able to use this on Electric coil (stove top)?
Hi Bharri! Please check each donabe. I’ve read coil is okay on some products, but maybe not for all of it. So just in case. 🙂
Hi Nami, thank you very much for sharing tips about donabe. I recently grew a liking to Japanese hotpot and thinking to invest in a donabe. Currently I’m using Le Creuset pot for everything (hotpot, cook rice, etc), but I wonder why the food arrangement always gets messy when the soup boils and turned the ingredients upside down. Will this be better with a donabe? Also, if the donabe is used for multiple purpose (cooking rice, hotpot, stew), will the flavor get mixed up? Hope to have your advise 🙂
Hi Sherly! I had time that I wanted to cook everything in my Le Creuset, but because of the similar situation, I went back to cooking my hot pot in donabe. 😀
Simply, at least in my case, I put way too much ingredients and liquid when I was cooking in Le Creuset. So when the food is cooked, it float to the surface and so much space in the bottom that food just rotate and swim around… Now if you put less liquid, it might not be too bad, however, when we cook at the table with a portable gas burner, Le Creuset pot is tall and I can’t see anything what’s being cooked. So the less liquid option didn’t work for me.
Donabe is shallow, and there is curved around the bottom too, so the food kind of snuggle and stay at the place, especially in the beginning when you have quite a bit of ingredients it it. You’ll notice this right away.
If you love donabe, I’d definitely suggest to get one. If you take good care of it, it last long time (seasoning, no high heat, no dish washer etc etc). I mostly use for hot pot for a big donabe. I use small one for porridge when one person is sick (I use rice cooker to cook rice). Donabe creates crispy rice when you cook in donabe which is signature. I love it… but I just don’t have time to keep an eye on it while I cook other dishes, so I rely on my rice cooker to do the job.
As for the taste and smell… I never felt it’s “mixed up” using ingredients I put in. It’s like cast iron frying pan. If you cook something strong… I’d think about using donabe as it absorbs colors and smells. For example, after kimchi nabe, slightly red, but it doesn’t bother me. It goes away. It’s food after all. 🙂
Hope this helps!
Thank you so much for sharing the cleaning methods! I am so glad that I can finally remove the smell of my donabe!
Hi Jane! Hope that works! 🙂
Very useful tips!
Just a doubt. What happens if I use it to microwave food and then eat it directly from it?
I’ve read it can’t be used in microwaves.
I don’t own one yet but when I hear rice I put a ceramic plate on the ceramic plate that contains the rice itself and the rice heats so well. I thought this could be a good option but I’m not sure the reason it can’t be used in microwaves.
Thanks in advance.
Hi Omi! Thank you for reading my post. I believe the pot should be heated gradually to reduce the possibility of cracks due to heat stress. I don’t recommend, unless specifically said microwave-safe. 🙂
Hi Nami,
I’ve been lusting after a donabe for a while, but I get often times overwhelmed by the different choices available. And as originally italian, I am not familiar with them.
I usually cook for 3-4 people (2 adults + 2 kids) and I wonder if it would be better a larger one, or 3-4 small ones. From the “presentation” point of view, the small ones seem better, but if I’m cooking for everybody, is it ok to use a big one and then split into 4? What do japanese families do?? 🙂 I realized there may not be a “one-size-fits-all” answer, but just to get a better idea of how things are usually done, and since it would be my first one, I don’t know which way to go, before committing to several of them (which I am tempted already to do, but I live in a small place!).
Thank you for your great recipes!
Hi Barbara! I highly recommend one big one for the family. 3-4 small ones means that you will need separate cooking stove for that. And it’s fun cooking hot pot at the table and you just need one pot to enjoy with everyone (like fondue).
And your question made me realize that I should share how we enjoy hot pot. So here is a picture of how I set up a hot pot (not the best photo)… basically hot pot and ingredients in the center of the table. Then you have a small dipping bowl and a plate/bowl to collect food you cook in the hot pot.
https://www.justonecookbook.com/taiwanese-hot-pot-and-homemade-meatballs/
Hope that helps!
HI Nami,
thank you so much for your thoughtful reply! Yes, it does help! I look forward to buy one and try more recipes 🙂
Very useful information. Thank you.
Hi Jayashri! Glad to hear this post was helpful. 🙂
can i use a dianne for bibimbap
Hi Ena! Do you mean you want to use a donabe for bibimbap, right? Both earthenware so I think you can? For Japanese donabe, you can’t use more than medium heat. If you need to use higher heat for bibimbap, maybe donabe is not the right kind of earthenware to use. 🙂
Nami, I have an electric stove with glass top. Can I used donabe on that?
Hi Leena! I think I’ve heard that it depends on the donabe (and its material). I remember it works with coil type, but glass top one, you might want to check. I highly recommend checking with each donabe instruction. Have you seen a website https://toirokitchen.com/? I bought some donabe from her store. Maybe you can ask her questions about donabe as she’s an expert in this field. 🙂
Hi Nami,
I just spent 10 minutes on Toiro website choosing a donabe, and then I read their usage and care. They say “Ideal for gas stove top use. This donabe is not suitable for electric or induction cooktop.” I have a glass-top electric stove so I probably can’t use their donabe :(. Another website also says not to use over electric stove top. I guess I’ll have to stick with a Le Creuset…
Hi Sophie! I think it depends on the material – I know some donabe is okay for IH (electric), too, but maybe not the ones that Toiro sells. You have to look for specific ones…
Hello! After the first seasoning, how often should I re-season the donabe? Thank you!
Hi Sophie! It really depends on how often you use it, too. If you feel you use your donabe quite a bit, it doesn’t hurt to season your donabe. 🙂
Where to you place the metal disk that comes with the bowl. My bowl came from Japan with no instructions. Does the metal plate go on top of the stove and the bowl on top of the metal plate? Thank you.
Hi Carole! The donabe you have can be used for IH stovetop – if you use IH, then you have to put that plate INSIDE the donabe to use it. 🙂
Wonderful Page. I’ve had my Nabe for over a decade and I’ve not used them because I was not sure how to care for them. With your advice, I’m feeling much more confident to use them now, and often. I just need to purchase a gas stove because everything is electric in this part of the U.S. , and I don’t know if these pots would be safe on electric coil or glass top stoves.
Hi Valeria! Thank you so much! I think it would be fun to have a pot at the dining table and cook while you eat. In my shop page, I’ve shared what I use for my table.
https://amzn.to/2lV73un (Iwatani brand is excellent)
https://amzn.to/2mc7mDy
Hello Nami, could you please tell me what is the hight of this 12 inch donabe pot without the lid? The only information I could find was on its total hight including the lid. I’m desperate to start cooking but I need to use something else like a tagine pot, since getting real donabe shipped to Poland where I live seems very expensive:)
Hi Ania! I currently use 2 10-inch donabes (see below) and the height these pots are 3 1/2 inch and 4 inch without a lid.
https://www.justonecookbook.com/monkfish-hot-pot/
https://www.justonecookbook.com/kimchi-gyoza-nabe/
Hi Nami, thank you so much for your reply. I decided to start saving money for a real donabe pot:)
Good quality donabe lasts for a long time. I think it’s a very wise choice. 🙂
Hello Nami,
I currently live in Japan and have been using your website since I first got here 2 years ago and I love your recipes. A staple of mine is your gyu don with egg recipe.
So i have a question. I bought a donabe recently and want to season it with cooked rice. In your instructions you wrote discard after making the porridge. Do we have to throw away the porridge? Or is it edible?
Thank you!
こんにちは、ジャスミン！ I’m so happy to hear you enjoy trying my recipes and thank you for reading my blog!
Yes, the porridge is edible; some people eat it some people don’t (because the consistency is different from their preference). 🙂
I recently purchased my first donabe and was so greatful for your article to know how to take care of it properly. I seasoned it based on your instructions. The other night I tried cooking fondu in it on a butane burner since I didn’t have a fondu pot anymore. It worked beautifully and actually better than my old fondu pot. The cheese didn’t stick to it at all. It just rinsed right out with water. So if you ever want to try fondu I highly recommend using the donabe 😉
Hi Mei! No, I’ve never tried fondue in a donabe before! That’s a cool trick! Thanks so much for sharing your tip. And I’m glad this post was helpful. Thank you very much for your kind feedback. 🙂
Hi Nami, on the very top of this post, there are picture with 2 donabe : the white donabe with small pink sakura flowers (which you also use in Kimchi Nabe post) and smaller donabe with peach cream color. I really love the pattern of donabes that you have. May I know what size are they the cm (inch) and for how many person are they?
The white donabe with small sakuras, where did you buy it?
Thank you Nami.
Hi Lia! I purchased both donabe from Nijiya market years ago. They may still sell them but could be different designs. The small one is for 1 person, and the bigger one was for 4-5 people. I don’t have an exact measurement for 4-5 person donabe as I gave it away… Should be around 11-12″ in diameter. Hope this helps!
Hi,
What’s your fav pot for making rice in a (rice) donabe?
What’s your fav donabe pot (10” or 12”)?
Thanks!
Joyce
Hi Joyce! I am making my rice almost every day using this donabe: https://amzn.to/32L0KPj (I use 2 go / rice cooker cups, but 3 cups may be better….).
Thanks! 😁
Hi, I have this All-Clad:
https://www.amazon.com/All-Clad-Stainless-Dishwasher-Stockpot-Cookware/dp/B004T6BJGK/ref=sr_1_30?keywords=all+clad&qid=1566451165&s=gateway&sr=8-30
Basic question — how is donabe better than a pot? I couldn’t find the answer from googling.
Hi hmucha! Donabe is just different cookware and I won’t necessarily say “better”. It’s just different use. We usually use donabe for communal cooking. We don’t make food in donabe in the kitchen (although you can – for example making rice). Donabe is pretty to look at and it’s often brought to the table and cook there (instead of the kitchen). Since it’s much shallower than regular pot, it’s easy to see what’s inside. If you were using this All-Clad pot (by the way, I love this brand too, it’s great quality!) at the table, you can’t see what’s inside unless you stand up. So it’s not too ideal for hot pot at the table. Donabe is not dishwasher friendly and it does not work on IH stove. And it’s a lot more fragile too. So there are things you have to think about. Good quality donabe retains heat very well (I learned that cheaper ones are not so great) like a Dutch oven. So… it’s just different type of pot and I use them for different purpose. 🙂
Thank you so much, that was very helpful. I’m probably going to get a donabe.
Just one more question — Do you ever do Chinese-style hotpot with a divider so there can be two different soups? Like this: https://www.amazon.com/Yzakka-Stainless-Hot-Pot-Induction/dp/B07H9T9X7C
Do you ever do Chinese hotpot — do you do it in the donabe?
Hi hmucha! We usually do Taiwanese hot pot with one type of soup, so I don’t have the divider pot. Mr. JOC would eat spicy soup one, but that’s just 1 vs 3… 😉 Yes, we use a donabe to cook Taiwanese hot pot. 🙂
Hi, I’m a dummy and accidentally did the porridge method with a bowl of raw rice. Will it be okay, or should I do it over? Thanks!
Hi Cristina! That’s okay, we use the white water that we rinse rice too. So what you did is kind of similar. But you have to cook the rice fully if you plan to consume it. 🙂
Hi Nami
what would be the best pot to get if you can’t get (or afford) a donabe? One would work for the (gas) hob and in the oven.
thanks
Susie
Hi Susie! Donabe (earthenware pot) NEVER goes into the oven or electric stove. This is typically used just for tabletop cooking. If you really need a big pot for both stovetop and oven, I recommend dutch oven. You can still make a hot pot using it. One negative part about using a Dutch oven at the table is that the pot is very deep, so you can’t see inside the pot unless you stand up. Donabe is shallower so you can see what’s inside. 🙂
I really want to purchase one of these, but I don’t have a gas stove, can you use this to cook in electric stove?
Hi Mariel! Not for donabe. You will need to buy a portable propane gas stove like the one I use here. We use this portable gas stove at the dining table to do a hot pot in winter months. 🙂
Here’s one I have: https://amzn.to/2lV73un
Hi there! I seasoned my donabe following your instructions, I made shabu shabu a few weeks ago and today I made oden and noticed there’s a dark stain on the outside and I’m worried there is a crack. Could you advise me on what to do? Also, the oden is for Thanksgiving so after the pot cooled down I placed it in the refrigerator until tomorrow. Is it okay to leave food and liquid inside the donabe overnight?
I also made a half recipe of your castella! I have to wait until 9 am tomorrow to see if I made it correctly.
Thank you for your time!
Hi Gina! 1) Dark stain – Do you think that’s a burnt food or liquid mark? I’m not sure where it is exactly, but a crack is usually a line, instead of a dark stain. Make sure not to use high heat with donabe (big no no) or dishwasher. If it doesn’t go away, and it really is a crack, try to season with porridge (thicker consistency). Sometimes it doesn’t help and leak, then it’s broken.
2) Yes, you can keep oden in the donabe and refrigerate. Remember not to use high heat to speed up the reheating process. Use medium-low to medium heat and slowly reheat. 🙂
3) I hope the castella came out well! 🙂
Thank you for replying to my concerns.
You are right, it is a stain from the burner. I kept it on low heat and turned it up just a little but I didn’t monitor it to catch the flame from burning the side. It’s small and towards the bottom half. I hope I’m able to remove the stain. Do you think if I gently rub baking soda on the burn it will come off?
I was worried the liquid would absorb into the pot so I removed the oden late last night. Yes, thank you for the reminder to use a low flame to reheat the oden today.
Ummm…..well the texture isn’t quite like the castella from the Japanese stores I have bought from in the past but the taste is castella. It is definitely going to be trial and error until I can get it right.
For the second time, I made Okonomiyaki and I made tempura scraps at home since I can’t find them in Idaho. I didn’t use any the first time. It came out really good and I couldn’t help but eat some as I fried the batches. I think the Okonomiyaki turned out much better this time. Oishii!!
Hoping you and your family had a wonderful Thanksgiving.
Hi Gina! I’m glad to hear it was a stain, not a crack. To me, the stain is a part of the charm, so I try my best to wash it off but if it’s beyond what my handwash can do, then I don’t try to remove it. So I don’t know if the baking soda would do, to be honest. Maybe try a small portion of it and see?
I’m still working on improving castella recipe (but temporary taking a break from overeating castella). Hopefully, I can come out a better version someday in the near future.
Wow you made your own tempura scraps! Tenkasu definitely brings savoriness to the okonomiyaki batter. It’s amazing how “scraps” of fried batter makes depth in taste!
Hope you had a great Thanksgiving too!
Okay, I’ll just leave the stain alone.
Haha! food burnout is funny. I have that happen to me as well. I ate a slice with tea and it was tasty.
It was an oily and messy making tenkasu but well worth it. Tenkasu definitely made a difference in the texture and taste. I made three pancakes yesterday and I warmed one up today and it tasted so good. I ate the other one late last night.
Thank you for always replying to my questions. I truly enjoy cooking with you via You Tube! You have wonderful recipes that are easy to follow. I shared the steamed muffins recipe with my daughter in California and she made them the other night and sent pictures. She loves them!!
Arigato!!!
Hi Gina! Haha, yes, the strain will look cool as you use this donabe even more. 🙂
I’m glad to hear your daughter enjoyed the steamed cake recipe! Thanks for sharing it with her. Arigato!