A one-pot wonder for shabu shabu and other hot pot dishes, traditional donabe (Japanese clay pot) is made of special earthenware and is one of Japan’s oldest cooking vessels. Today, I‘ll show you how to season and care for your new donabe.
Once you purchase your first donabe (土鍋), a traditional Japanese clay pot, it’s time to season it before the first use. If you haven’t found a donabe yet, check out my donabe purchasing guide first. Since I received several questions from my readers about how to season and care for donabe, I’ll be covering some key points today.
Table of Contents
What is Donabe?
Traditionally made of special clay, donabe is a centuries-old cooking vessel from Japan. It is a highly versatile tool for today’s kitchen. Because it holds heat exceptionally well, it’s ideal for cooking hot pot dishes, soups, stews, and braised dishes. They’re also wonderful for steaming, roasting, and cooking the most delicious rice! Read more about this one-pot wonder in my post How to Choose the Best Donabe.
Why Season Your Donabe?
Clay pots have different characteristics depending on the material used. If you purchase a brand-new traditional donabe, you will need to season it before using it. In Japanese, we refer to this seasoning process as medome (目止め). Why does it need seasoning? Because the pot is made of clay, which is naturally porous.
To address this, starch from rice or flour will fill the microscopic pores in the pot, helping prevent breakage and damage from heat. Seasoning also helps prevent odors and stains from the food cooked in it. Therefore, the medome process helps extend the life of your donabe, as does proper care.
Donabe that need seasoning:
Traditional earthenware types of donabe pottery that you must season before first use include:
- Banko ware or Banko-yaki (萬古焼): Popular brands include Ginpo and Kagetsu.
- Iga ware or Iga-yaki (伊賀焼): The most popular brand is Nagatanien.
- Shigaraki ware or Shigaraki-yaki (信楽焼): Some popular brands are Kanefusa Seito, Hechimon, and Kumoigama.
Donabe that do not need seasoning:
Unlike earthenware donabe, ceramic pots (セラミック鍋) do not transfer odors and they absorb almost no water. Therefore, you do not need to season ceramic donabe before first use, including the following:
- Ginpo Brand’s Kikka Blue Donabe comes in No. 9 size (4 people) and No. 8 size (2–3 people).
- Hario Gohangama is a donabe rice cooker that I love. It’s quite sturdy, so I don’t worry about chipping.
- KINTO carries modern-style donabe pots like the KAKOMI IH donabe 2.5 L (3 people) and KAKOMI IH donabe 1.2 L (1–2 people).
How to Care for Your Donabe (Must Read!)
Take good care of your donabe and it will last a lifetime. Donabe is fragile, especially with rapid temperature changes. There are a few things to remember when you care for your donabe.
- Make sure the bottom of the donabe is completely dry before using it on the stove. It will crack if you don’t dry it.
- DO NOT heat an empty donabe without liquid or food inside.
- Avoid rapid temperature changes, such as using high heat or soaking the hot donabe in cold water.
- Start from medium-low heat, then gradually increase to medium heat. Once the liquid starts boiling, reduce the heat to low to maintain the cooking temperature.
- DO NOT leave any leftover food in the donabe. Transfer it to a container to store.
- Let the donabe cool completely before washing.
- Wash the donabe with warm water and a soft sponge. You can use a small amount of gentle soap but immediately rinse it. NEVER soak the donabe in (soapy) water.
For more details, see the Troubleshooting section following my Donabe Seasoning Guide below.
Donabe Seasoning Step-by-Step Guide
Donabe seasoning takes time but all you need is uncooked (or cooked) rice and water. Read the instructions below to season your donabe before the first use. You can also use the same seasoning technique to fix hairline cracks. I talk more about this in the Troubleshooting section below.
How to Season Your Donabe (Japanese Clay Pot)
Materials
- 2 Tbsp uncooked Japanese short-grain white rice (alternatively, you can use cooked rice; read the instructions below)
- water
Instructions
To Season the Donabe
- Fill 80% of the donabe with water. Add 2 tablespoons of uncooked short-grain white rice or 1 rice bowl of cooked Japanese rice.
- Slowly bring it to a boil on medium-low heat. Stir the water and rice thoroughly.
- Once boiling, reduce the heat and simmer the porridge on low heat for 1 hour. Tip: If repairing hairline cracks in your donabe, simmer for 2 hours, but make sure the bottom of the pot does not burn.
- Turn off the heat. Leave the donabe with the thick porridge to cool to room temperature. It will probably take more than 1 hour to reach room temperature.
To Wash the Donabe
- Your donabe must be at room temperature before washing; otherwise, it may crack. First, discard the thick porridge. Then, rinse the donabe with a sponge and warm water. You can use a small amount of gentle soap, only if needed, but rinse quickly. DO NOT soak your donabe in water (or soapy water) as the donabe has good absorbency.
To Dry the Donabe
- Immediately dry the donabe with a clean towel. Allow it to air dry completely, keeping it upside down overnight, before the first use or storage.
Donabe Troubleshooting
How to fix hairline cracks:
It is normal to have hairline cracks. When you observe these cracks, you will need to re-season the pot. Using cooked rice works best, as it contains more starch and is thicker, effectively filling in the pores. If the water still leaks, you may need to consider purchasing a new one.
What to do when the donabe is burnt:
No matter how careful you are, the pot may end up burnt from the food you’re cooking inside. Here’s a helpful tip to remove stains or burns.
- Add water and bring it to a boil.
- Turn off the heat and let the pot soak, cooling naturally.
- Once cooled, discard the water and gently scrub the burnt area with a soft sponge.
- Repeat a few times if the stains or burns remain.
How to remove odors:
Donabe has many small pores that may absorb smells from cooking certain foods. Here’s what you can do to remove them.
- Tea leaves: Put water and used tea leaves in your donabe and bring to a boil. Let it sit for 30 minutes and rinse under warm running water.
- Baking soda: Bring water to a boil and then turn off the heat. Add baking soda and set aside for 30 minutes. Rinse under warm running water.
Delicious Donabe Recipes
Here are some of the hot pot recipes that you might enjoy!
Editor’s Note: This post was originally published on February 9, 2016. It was republished with more helpful information on March 5, 2024.
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. 🙂
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! 🙂
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!
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. 🙂
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. 🙂
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! 🙂
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! 🙂
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. 🙂
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…
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! 🙂
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! 🙂
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!
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.
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 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. 🙂
Thank you so much for your article, it is very informative and helpful. I’m excited to get and use a donabe now.
Hi Renata! Awesome! We hope you enjoy many Donabe recipes from our site.🙂 https://www.justonecookbook.com/search/?q=nabe