Miya Company Donabe Casserole Earth Green $72.00

With 10,000 years in Japanese kitchens, the donabe is a tried-and-true traditional way to cook rice.

Its name means “clay pot” in Japanese and while it’s mostly used for making rice, it also works for steaming fish and veggies or for soups and stews.

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​With this single-lidded style, you’ll need to adjust the heat a couple of times during the cooking process to prevent the rice from scorching. When the rice reaches a boil, turn the heat down to medium-low and cook for 8 to 10 minutes more with the lid on. Then remove the donabe from the heat and let the rice steam with the lid on for an extra 15 to 20 minutes. Season your donabe before use: Slowly heat cooked rice and water in the donabe until it becomes a paste. This pot can also be used for small batches of soups and stews, like a quick miso soup.

Kitchen Notes

​Use with gas only, or with a diffuser. Do not microwave. Do not subject to temperature shocks. Start the pot on low heat to warm and gradually increase to your cooking temperature. Not meant to be preheated empty. If the bottom of your donabe turns black, then you are putting the heat on too high. With use, your donabe may develop cracks in the glaze which makes each one unique.

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