Kamado san donabe (rice cooking pot) - 3-cups

Description

With the Kamado-San Donabe Rice Cooker, you prepare the tastiest and fluffiest (shushi) rice authentically. This is why this rice cooker has been awarded the Good Design Award in Japan.

In four easy steps of rinsing, soaking, cooking and resting, you'll knit the perfect white rice. Then expand your skills to one-pot dishes like chicken wing rice or salmon & hijiki rice.

The Kamado-San Donabe Rice Cooker by Nagatani-en is carefully handcrafted. Therefore, each rice cooker varies slightly in color, shape and patterns and this makes each rice cooker unique. This rice cooker is both a cooking pot and a serving bowl, so you can put your dish on the table directly from the stove.

The Kamado-san is only suitable for a gas stove.

The Kamado-San Donabe 3 cup Rice Cooker is the most popular size and cooks up to 3 cups of uncooked rice (540 ml) and serves about 3-5 servings. We also offer the 5-cup version to.

The Kamado-san comes with wooden rice ladle. As of now, the manufacturer no longer supplies a ceramic trivet. It is also not available separately.  

First use

Before first use, the rice cooker should be “seasoned”

Because this donabe Iga-style rice cooker is made of porous clay, we recommend pre-treating it first to prevent any leaks or cracks. You do this by slowly soaking a rice pudding. It may sound like a lot of work, but it is just a simple procedure to ensure that your donabe lasts for many years.

1. Make sure the outer bottom of the donabe is dry before you begin.
2. Fill the jar with about 70% of water and add cooked rice. The cooked rice should be at least 1/5 the volume of the water. Stir the water and rice well.
3. Cover the donabe with lid and cook the rice over low to medium heat. Once the mixture begins to simmer (about after 20-30 minutes for a medium donabe), remove the lid and keep the heat low (the mixture should simmer, not boil). Continue cooking until the mixture thickens. Stir occasionally to make sure the rice does not burn on the bottom. Make sure the mixture does not boil. If it boils, the hot mixture may splash out of the pan, which is dangerous. Use proper protection (such as potholders or oven mitts) when handling the pan because the donabe can get very hot.
4. Turn off the heat and let it cool for about 1 hour.
5. Remove the rice mixture from the donabe. Rinse the donabe thoroughly and let it dry completely before using it for the first time.

How to use Kamado-san

1. Take a premium short-grain rice.
2. Take 540 ml of rice, wash it thoroughly and drain the water.
3. Put the rice in the rice cooker with 600 ml* of water and soak for 20 minutes.
4. Place both lids so that the holes of the lids are perpendicular to each other.
5. Place Kamado-san on the stove and turn the heat to medium to high (medium heat for the large burner). Cook for 13 - 15 minutes. The steam should puff a few minutes before the rice is done.
6. Turn off the heat and let it stand for 20 minutes with the lid on.
7. Rice is now ready to eat. It is shiny and fluffy.

*The generally recommended ratio of short-grain white rice to water is 9:10. For every 1 rice cup (180 ml) of rice, the recommended amount of water is 200 ml. Adjust the ratio according to your preference. (The ratio may be close to 1:1 for new rice with higher moisture content).

See Kamado-san cooking table For cooking quantity and Kamado-san size variations.