Steaming Rice in a Donabe
The clay walls of a donabe breathe, absorbing excess steam during the cooking process and releasing it back into the grain as it rests. This creates a focused, steady heat that no electric cooker can replicate.
Mind the soak and the rest
The quality of the rice depends entirely on the hydration of the grain before it ever touches the heat. Skipping the resting period will leave you with soggy, unevenly cooked rice.
- Donabe with inner and outer lids
- Fine mesh strainer
- Rice paddle
What goes in.
- 2 cupsJapanese short-grain white rice
- 2 cupsWater
The Donabe Seal
The double-lid system creates pressurized steam, forcing moisture into the core of the rice grain while the clay pot keeps the exterior from turning mushy.
The method.
Wash the rice
Rinse the rice in a bowl, swirling it with your hand and draining the water repeatedly until the water runs mostly clear. Drain completely in a strainer.
Soak
Place the rice and measured water into the donabe. Cover and let it soak for 20 minutes. The grains should turn from translucent to opaque white.
Cook
Cover with both lids. Set over medium-high heat. Once you see steam escaping from the hole in the lid, cook for another 12-13 minutes. If you smell a slight toasted aroma, the heat is perfect.
Rest
Turn off the heat and move the pot to a cool burner. Do not peek. Let it rest, covered, for exactly 20 minutes to finish the steaming process.
Other turns to take.
Takikomi Gohan
Add sliced mushrooms, carrots, or soy sauce-marinated chicken on top of the rice before starting the cook cycle.
When it doesn't go to plan.
Always align the hole in the inner lid with the hole in the outer lid to manage steam pressure.
If your donabe is brand new, perform a seasoning boil with rice starch or flour-water paste to prevent cracking.
Use your ears; if the sound of boiling turns into a subtle crackle, the water has been absorbed and the rice is done.
The ones that keep coming up.
Can I open the lid while it's cooking to check the rice?
No. Opening the lid breaks the pressure seal and releases the steam necessary for the top layer of rice to cook through.
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