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Nagatani-en's Kamado-san Donabe Clay Pot is the ultimate tool for cooking rice, stews, braises... See more
3 items left
1. Wash and Soak
Wash the rice, drain for 5 minutes, then add rice and water to the Kamado-san. Soak for 20 minutes.
2. Set the Lids
Align the inner and outer lid holes perpendicular to each other.
3. Cook
Heat on medium-high (medium for brown rice). Turn off 1–2 minutes after steam vigorously escapes from the outer lid hole.
4. Steam
Leave covered for 20 minutes.
Nagatani-en's Kamado-san Donabe Clay Pot is the ultimate tool for cooking rice, stews, braises, and hot-pots. Handcrafted over 2 weeks, this pot is made using soil unique to the Iga Region in Japan and glazed with a high far-infrared effect to help food cook evenly and come out soft and fluffy.
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Wanted to make sushi chef quality rice, this doesn't disappoint.