There is something really satisfying about serving a meal out of the same vessel it is cooked in. Culturally, there are many dishes served out of specific cookware, like paella in Spain and tagine in Morocco. The donabe slots right into this category. Donabes are traditional Japanese clay pots designed to be used over an open flame (or gas stove) for hot pot, soups, stews, and rice. There are many different types of donabe, with some varieties specific for smoking, grilling, or steaming. I went for the double lidded version best suited for rice because it was more affordable than the other more elaborate versions and suited my needs the best. My donabe from Toiro is made in the Iga region of Japan where the clay is naturally heat resistant and has been used for this purpose for generations. The porous nature of the clay causes it to gradually build heat when placed over a flame, and gradually cool down when taken off. This results in a steady, gentle heat perfect for slow cooking stews and soups and steaming rice. This quality also makes it perfect for serving out of, as it maintains the temperature of your food like a pseudo thermos.
Here is a wonderfully serene video of an 8th generation potter, Michiho Fukumori, making donabe:
Before I act on all my donabe daydreams, I need to “season” it. This is nothing like seasoning a cast iron pan as it doesn’t involve polymerization. Since the donabe is made with porous clay, the manufacturers (and many donabe users) recommend making a rice porridge to prevent leaking or cracking while adding years to the pot’s lifeline. I’m not sure why this works and couldn’t really find an exact scientific explanation as to why, but I will not shun the suggestions of droves of donabe makers and users.
How to season a donabe:
Make sure your donabe is completely dry, especially any unglazed clay on the exterior.
Fill the donabe ¾ of the way with water and add about 1/5 of that volume in cooked rice.
3. Cover the donabe with the outer lid (if you have two) and bring to a simmer over medium low heat. Simmer the mixture gently for an hour, while stirring occasionally so the rice doesn’t stick to the bottom. The rice should resemble a porridge at the end of the cooking process.
4. Turn off the heat and let the mixture cool down completely, should take about an hour.
5. Empty out the donabe and rinse it until no remnants of rice remain. Let the donabe dry out fully by letting it sit inverted for at least 12 hours.
Important notes:
Be careful when handling your donabe, it will be hot so make sure to always touch it with an oven mitt or kitchen towels when in use.
When heating your donabe, always make sure that there is something in the pot, even if it is a little bit of oil. Heating an empty donabe can result in cracking.
While donabes are oven safe, do not use them in a microwave.
Donabes are not dishwasher safe, wash them with a soft sponge and mild soap. Always dry it out thoroughly by letting it hang out for a bit upside down.
Don’t store leftovers in the donabe, the porous clay can absorb odors.
If small cracks start forming inside the donabe, or you notice some leaking, reseason it with another round of rice porridge. The starch fills in the cracks and strengthens the pot.
Avoid any drastic changes in temperatures.
Never use a donabe for frying, it can turn into a fireball.
Are there any other donabe disciples out there? What are your favorite things to cook in one?
I'd looove to hear some of your favorite donabe recipes and techniques!