The Definitive Japanese Claypot Introduction and Seasoning Guide
Japanese claypots, also known as Donabe, are an essential part of the culinary culture of Japan. This comprehensive guide will walk you through everything you need to know, from choosing your claypot to seasoning it for optimal use. We aim to transform your understanding of this humble kitchenware and elevate your cooking experience.
A brief history and introduction
The humble Japanese claypot, with its rustic charm and multifunctional purpose, is a cornerstone of Japanese cuisine. However, owning one comes with responsibilities, particularly when it comes to seasoning. But don't worry! This guide has you covered. The donabe has been part of Japanese households for over a thousand years. Historically, claypots were made by hand and used for various cooking methods, from steaming to simmering and even baking. Nowadays, they're a staple in Japanese kitchens, with modern iterations boasting innovative design and enhanced functionality.
Exploring Different Types of Donabe
Japanese claypots are as varied as the dishes they produce. Here are the some prevalent you'll come across:
Classic Donabe: This is your traditional Japanese claypot. It's perfect for simmering soups, stews, and hot pots.
Kamado-san (Rice Cooker Donabe): This claypot is specifically designed for cooking rice. Its double-lid structure traps heat for a perfect fluffy result.
Steamer Donabe: With a porous clay insert, this donabe is designed for healthy steaming.
Choosing Your First Japanese Claypot
Picking your first Japanese claypot can be daunting. Here are some tips to help you out:
Size Matters: Consider your family size and the quantity of food you usually prepare.
Function: Determine whether you want a multipurpose pot or a specialised one.
Material: Ensure the pot is made from heat-resistant clay for durability.
Why Donabe?
Japanese claypots, or donabe, are more than just cooking vessels – they're a way of life. The porous nature of the clay imparts a unique flavour to the ingredients within, and the slow, even heating results in perfectly cooked food every time. While claypots offer many benefits, one must remember that they require careful handling as they are bit more fragile than the other cooking vessels.
Versatility of Donabe
The porous nature of donabe and the unique flavour they impart make them perfect for a variety of dishes.
- Hotpot Dishes: Donabes are often used in Japan for "nabe" dishes, which are hotpot style meals. Ingredients like meat, vegetables, and tofu are cooked together in a flavourful broth right at the table.
- Oden: A popular winter dish in Japan, oden is a type of stew where ingredients like boiled eggs, daikon radish, and various types of fish cakes are simmered in a soy-based broth. The donabe is perfect for slow-cooking this dish.
- Steam Cooking: Some of our claypots come with a steam plate that allows for healthful steam-cooking of vegetables, fish, and chicken.
Donabe for rice: The Artisan's Choice
Did you know that the donabe is often considered to be the best way to cook rice? Many purists would argue that nothing beats a donabe, or Japanese claypot. This centuries-old method imparts a subtle, earthy flavour to the rice that can't be replicated by modern appliances. And then there's the 'okoge', the crispy rice layer at the bottom of the pot, a delicacy in many cultures.
How to Season a Japanese Claypot: A Comprehensive Guide
Proper seasoning of your Japanese claypot is crucial to extend its life and enhance its performance. Seasoning, also known as Medome in Japanese, involves filling the pot with water and a starchy ingredient, usually rice water, then slowly bringing it to a boil.
Step-by-Step Japanese Claypot Seasoning
- Rice Water Preparation: Rinse 1 cup of uncooked rice under cold water until the water runs clear. Keep the cloudy water.
- Filling the Pot: Fill your Japanese claypot with the rice water up to 80% of its capacity.
- The Boiling Process: Put the claypot on low heat until it comes to a slow boil. Let it simmer for about an hour.
- Cooling Down: Remove the pot from the heat and let it cool naturally. Do not attempt to speed up the cooling process, as sudden temperature changes can crack the pot.
- Final Rinse: Once cooled, discard the rice water and rinse the pot with warm water. Do not use soap.
Follow along with the video below!
Maintenance Tips for Your Japanese Claypot
To ensure your Japanese claypot serves you well for many years, follow these simple maintenance tips:
- Avoid Abrasive Cleaners: Use mild soap and a soft sponge to avoid damaging the pot's surface.
- Air Dry: Let the pot dry completely before storing to avoid mould.
- Re-season Occasionally: Depending on your usage, you may need to re-season your pot every few months.
Important Donabe Precautions
Proper Usage
- Can not be used for deep-fried cooking - this is a fire hazard.
- Always use a coaster or mat before placing on a table.
Prevent Injury
- When cooking, use oven mittens to move the claypot. Also be careful of steam escaping from the hole in the lid.
- Hot liquid may splash/overflow when boiling. Please be careful not to scald yourself.
Avoiding Damage
- Please avoid heating an empty claypot.
- When using an electric coiled cooking surface, please ensure a gap of more than 1 cm between the coils and the claypot.
- If you remove a claypot from the freezer, thaw it before cooking.
How to prevent the donabe from becoming mouldy or having odours.
- For the first 5 uses, please avoid leaving food and ingredients inside the claypot after cooking.
- After each use, please dry well and keep the donabe in a dry space to prevent mould or mildew.
- Avoid soaking the claypot in soapy water. Wash and rinse with water only.
- Please also avoid using curry, kimchi, and similar vividly-coloured and/or strong-smelling foods for the first 5 times of use (This will help to prevent discolouration and odours from lingering in the future.)
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. *Since a claypot is porous, a burn mark may be left on the surface due to food ingredients being burned black and sticking to the bottom of the pot.
Our Japanese Claypot Collection
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Experience the rich, authentic flavour of traditional Japanese cooking with our stunning collection of Japanese Donabe Claypots.
Crafted from high-quality clay, these pots offer superior heat retention, evenly distributing heat for a perfect cook every time. Each pot has a unique design, a testament to the exceptional craftsmanship and Japanese aesthetics. They are not just cooking pots; they are a journey through Japanese culinary tradition, bringing an element of the ancient culture to your modern kitchen. Perfect for slow-cooking dishes like stews, soups, or traditional Japanese hot pots (nabemono), our Japanese Claypots collection will transform your meals into gourmet experiences.
FAQ
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It depends on the product! All of our claypots are compatible with gas stoves, but only some are compatible with IH stoves. Make sure to check the product descriptions on our product pages to double check!
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Typically, seasoning once before the first use is enough. However, if you use your pot frequently, re-seasoning it every few months can keep it in prime condition.
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Yes, but ensure to place it in the oven before preheating to avoid sudden temperature changes, which could cause the pot to crack.
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Cracking could be due to sudden temperature changes or using high heat. Always warm up your pot gradually and avoid using high heat for extended periods.
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While it's possible, it's not recommended as food acids can degrade the clay over time.
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It's better to hand wash your pot. Dishwashers can cause rapid temperature changes and use harsh detergents that can harm the clay.