A Japanese donabe is an “earthenware pot made from special clay for use over an open flame.”
It came with a pretty cool steamer insert and can be used as a steamer and/or hotpot cooker. I’ve had this one for quite a while but have never used it.
Why? Because the instructions stressed that the hot pot must be “seasoned” before it’s first use to prevent cracks. Then they went on annoyingly about how I should make a “rice porridge” by filling the pot up to “80% with water” and adding “a bowl of cooked rice”, then heating the mixture on a “medium low” flame to boiling, reducing to simmer and continue cooking until the porridge is “ready.” WTF! I did this today because it’s snowing again and I thought I’d take the challenge. It was as hellish as I thought it would be, the pot would not boil and when I turned it up, it boiled over, losing a “percentage” of the water. I finally got something that resembled thick Cream of Wheat. I smeared the hot stuff over the uncovered surfaces that the porridge didn’t reach. That will have to do.
I knew I didn’t want to do this! They should have included a tiny Japanese person in the box to supervise! Well we’ll see. I’m using it soon!
That looks fantastic – I’m quite jealous in spite of the porridge!
Thanks Dog. I don’t know why anyone would eat rice porridge but it must taste good to some people. My husband would probably eat it 😀
Not me, but it’s good for the pot!
There’s that.
Gorgeous pot but what a complicated process! I love congee but make it overnight in my slow cooker 😀
It wasn’t to eat Chica, although the Japanese probably do, but its a must to season the pot for first use.
LOL, love reading your ‘adventures in cooking.’
I love that you’re interested Rita.
Me too LOL, a tiny Japanese person in the box to supervise – hilarious!!
They just didn’t consider the non Japanese 🙂
I treads like the sort of instructions I put on the blog sometimes. LOL
Me too 😀