Daikoku Donabe (Japanese Clay Pot) Casserole Rice Pot with Double Lids 6 Cups - Made in Japan
*Stock will become available on or before mid-September.
*Some patterns and styles of Donabe are handcrafted, so the quantity is limited, much like artwork. Some of these items are available for only one season.
The donabe, a Japanese clay pot or earthenware pot, can be found in every Japanese home. It has many traditional uses, including rice, soup, and shabu-shabu. Used for generations with a time-tested design, the donabe can withstand extreme heat and an open flame. Use your donabe to prepare and serve your favourite soups and stews.
Donabe is always used for one-pot meals in Japan. This is an easy way to cook complete and nutritious meals quickly.
We share more recipes online.
- This is a donabe rice cooker made of Banko ware, which is a form of Japanese traditional craftwork. The donabe is easy to clean because of its glazed finish.
- The inner lid helps prevent water from boiling over.
- The inside waterlines are convenient for cooking Japanese-style polished rice. (Use a measuring cup for brown rice.)
- No seasoning is needed before the first use.
- 1 Japanese 1 gō unit is equivalent to 180 ml.
- Add the rinsed rice and water (190-200 ml per 1-Go polished rice) to the Donabe.
- Soak the rice in water for 30-60 minutes.
- Cook the rice over medium-high heat for 9-15 minutes until you see strong steam coming out from the hole in the lid.
- Turn off the heat and let the rice steam for another 10-20 minutes with the lid closed.
- Open the lid and stir the cooked rice with a rice spatula.
- Ready to serve!
|Diameter||25cm (6 cups) / 31cm with handles|
|Height||15cm / 22.5cm with lid|
|Serving size||4-5 persons|
|Country of Origin||Japan|
|HOB Compatibility||Gas, ceramic, electric, oven, microwave oven|
General use and care
- This item is breakable and requires care.
- The donabe is not dishwasher-safe. It must be hand-washed.
- To prevent damage to the clay, avoid soaking the donabe for a long time in soap or scrubbing it too harshly.
- To prevent a fire, do not use the pot for deep-fried cooking.
- Always use a trivet before placing the pot on a table or counter.
How to avoid burns
- Always use oven mitts to lift and carry the pot.
- Please note that steam escaping from the hole in the lid can be very hot.
How to avoid damage
- Avoid heating an empty earthen pot.
- Avoid extreme and sudden heat/cold change.
How to season the pot for the first use
One of the earthen pot's characteristics is water absorbency.
Water absorbency can cause stains, odor, or mold. Please be sure to complete the treatment below before using an earthen pot for the first time.
- Fill the earthen pot with clean water (about 80% full), and bring the water to the boil.
- When the water comes to a boil, lower the heat, add 2 tablespoons of wheat flour mixed with water into the pot and mix it well.
- Simmer over low heat for about five minutes. Turn off the heat and leave the pot as is until it has completely cooled.
- Wash the pot. Then dry it completely before use.
How to prevent the earthen pot from becoming moldy or having an odor
- After each use, please dry the donabe thoroughly and store it in a dry space to prevent mold or mildew.
- For the first 5 uses, please avoid leaving food and ingredients inside the pot after cooking. This will help to season the pot for many years of use.
- Please also avoid using curry, kimuchi, or similar seasoned foods for the first 5 uses. This will help to prevent discoloration and odors in the future.
- Avoid soaking the earthen pot in detergent water. Wash and rinse only.
How to prevent the food inside from being scorched
- Please be careful when using high heat. Stir the food being cooked occasionally to prevent scorching the inside of the pot.
Made in Japan.
Please be sure to read the entire instruction manual before the first use. The product comes with a QR Code for our online user guide in English.