Tiffany Haney
Donabe is a centuries-old Japanese cooking vessel made of special clay that is excellent for cooking rice. The clay pot holds heat exceptionally well, making it ideal for dishes that require liquid and long cooking times. It is also versatile and comes in different sizes and variations to suit the ingredients or servings being prepared. The process of cooking rice in a donabe is simple and easy, and it yields unbelievably fluffy and tender Japanese short-grain white rice. The general recommended ratio of short-grain white rice to water is 9:10, but the ratio may vary depending on the variety of rice and cooking time. It is important to note that a clay pot performs with high heat, so it is crucial to monitor the heat during the cooking process.
| Characteristics | Values |
|---|---|
| Type of pot | Donabe, a traditional Japanese clay pot |
| Type of rice | Short-grain white rice or brown rice |
| Rice-to-water ratio | 1:1.1 or 1:1.2 or 9:10 or 1:2 |
| Soaking time | 6-12 hours or 20 minutes |
| Heat | Medium-high or medium |
| Cooking time | 11-15 minutes or 25-30 minutes |
| Resting time | 15-20 minutes or 30-40 minutes |
| Crust | Optional |
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What You'll Learn
Preparing the rice and pot
Donabe is a centuries-old Japanese cooking vessel made of special clay. It is excellent for making soups, stews, braised dishes, steamed and roasted foods, and cooking rice. The first thing to do when preparing to cook rice in a donabe pot is to avoid scorching. Clay pots perform with high heat, so it is important to monitor the heat during the cooking process. It is highly recommended to watch some recipes and rice cooking instructions before the first use.
The next step is to rinse your rice. Use a water cup to measure. Usually, a 150ml water cup is used as standard in rice cooking. However, the water-rice ratio may vary depending on the varieties of rice and cooking time. The Japanese golden ratio for white rice to water is 1:1.1 or 1.2. This means cooking 1 part Japanese short-grain white rice in 1.1 or 1.2 parts room-temperature water. For each rice cup (180ml) of rice, the suggested water amount is 200ml. The general recommended ratio of short-grain white rice to water is 9:10. Adjust the ratio according to your preference.
After measuring the rice and water, add the rice to the donabe and then add the water. It is important to note that if you are using a donabe pot of size 8 or up, you should cook a minimum of 2 cups of rice. If you are cooking brown rice, combine 2 1/4 cups of brown rice with 900ml of cold water and a pinch of salt. Allow the rice to sit for 6 to 12 hours before cooking.
Before cooking the rice, make sure to dry the bottom of the donabe with a towel. If the pot is not dried properly, it may crack. Never use high heat. Use medium-high heat (or medium heat for a commercial-grade stove).
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Cooking the rice
Donabe is a centuries-old Japanese cooking vessel made of special clay that holds heat exceptionally well, making it ideal for cooking rice. The rice cooked in a donabe is unbelievably fluffy, tender, and tasty. Here is a step-by-step guide to cooking rice in a donabe pot:
Preparing the Rice
Firstly, rinse the rice and then soak it in water for 6 to 20 minutes. The soaking time and the water-rice ratio may vary depending on the type of rice and your preference. The general ratio of short-grain white rice to water is 9:10. For each rice cup (150 or 180 ml), the suggested water amount is 1.1 to 2 times the amount of rice.
After the rice is soaked, add it to the donabe pot with the measured water and turn on the heat. For a single-lid donabe, keep the heat high until the water boils, then turn the heat to low and continue cooking for 3 to 10 minutes. For a double-lid donabe, start with medium-high heat and let the rice cook for 7 to 13 minutes. Once the steam starts puffing from the lid, cook the rice for an additional 2 minutes. If you like a crust on the rice, cook for another minute.
Letting the Rice Rest
Turn off the heat and let the rice rest undisturbed for 15 to 20 minutes. During this resting period, the rice finishes cooking and becomes shiny and fluffy. Do not open the lid during this time, as the steam is crucial for the rice to cook fully.
Serving the Rice
After the resting period, uncover and fluff the rice. Your rice is now ready to eat!
Note: Donabe stores high heat, so never use high heat for an extended period. Use medium-high or medium heat, and always dry the bottom of the donabe with a towel before use, or it will crack.
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Achieving the desired texture
The desired texture of rice cooked in a donabe is often described as unbelievably fluffy and tender, with a nice chewiness and natural sweetness. To achieve this texture, there are several important steps to follow. Firstly, it is crucial to use the right type of rice. Short-grain Japanese white rice or brown rice is typically recommended for donabe cooking. The rice should be rinsed and soaked in water for around 20 minutes before cooking. The water-to-rice ratio is essential for achieving the desired texture. The general ratio for short-grain white rice is around 1:1 to 1:1.2, but this may vary depending on the type of rice and its moisture content. For example, new crop rice with higher moisture levels may require a ratio closer to 1:1.
After soaking, the rice and water are added to the donabe, and it is heated to a medium-high temperature. It is important not to use high heat as donabe clay pots retain heat very well. Once the water boils, the heat should be reduced to low and the rice cooked for an additional 7 to 10 minutes, or until the water is mostly absorbed. If you are using a single-lid donabe, the heat should be turned off completely at the end of the cooking time. For a double-lid donabe, the heat should be turned off, and the rice should be allowed to rest for 15 to 20 minutes without lifting the lid to retain steam, which is crucial for the rice to cook fully.
If you prefer a crust on your rice, you can extend the cooking time by a minute or two. This crust is known as okoge in Japanese and is a delicacy created by the caramelization of rice in an earthenware vessel. However, be careful not to burn the rice, as it should only be slightly crunchy and not totally burnt. The amount of rice cooked in the donabe also affects the texture, with larger quantities of rice cooking more evenly. Additionally, the heat level and cooking time may need to be adjusted based on the strength of your cooktop and the amount of rice being cooked.
By following these steps and making adjustments based on your specific cooktop and preferences, you can achieve the desired texture of fluffy, tender, and chewy rice with a delicate sweetness when cooking in a donabe pot.
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Resting and steaming the rice
Resting the rice is an essential step in the cooking process. Depending on the type of rice and the heat level, the resting time will vary. For short-grain rice, the resting time is typically between 15 and 20 minutes. During this time, it is crucial not to remove the lid, as the steam is essential for the resting period. If you are using a single-lid donabe, you should partially cover the lid when on high heat and then fully cover it when on low heat. This will create a crunchy texture on the bottom of the rice, known as Okoge. If you prefer less crunch, shorten the cooking time after turning down the heat.
For long-grain brown rice, the resting time is longer, between 30 and 40 minutes. It is also important to note that the water-rice ratio may vary depending on the type of rice and your preference. The general ratio for short-grain white rice is 9:10, but this can be adjusted to your taste. For a crust on your rice, you can cook it for an additional 1-2 minutes.
When the rice is ready to rest, you will hear a subtle crackling sound. This is the signal to turn off the heat and let the rice rest undisturbed. The steam that escapes from the lid is an indication that the rice is almost ready, and you should allow it to cook for an additional 1-2 minutes before turning off the heat and letting it rest.
The donabe is an excellent tool for cooking rice, as it holds heat exceptionally well. It is important to remember never to use high heat, as the pot itself retains heat, and you only need to keep the heat high until the water boils. After that, the heat should be turned down to low for the remaining cooking time.
Overall, the resting and steaming process is a critical step in cooking rice in a donabe. By following these instructions and adjusting the timings and ratios to your preference, you can achieve perfectly cooked rice with a chewy, sweet taste and a nice crust.
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Cleaning and maintaining the donabe pot
Donabe pots are primarily made of glazed and unglazed clay. Glazed donabe pots are generally easier to clean and maintain than unglazed ones. To clean a donabe pot, ensure it has cooled down completely before cleaning to prevent cracking. Then, gently scrub its interior and exterior using warm water and a soft brush or cloth. For stubborn residues, use a mild dish soap sparingly and rinse thoroughly to prevent soap absorption. Avoid soaking the pot, as prolonged exposure to water can weaken the clay.
If you have burned food inside the donabe, boil water in the pot to help loosen the residue, then gently scrape the stuck-on food with a wooden or silicone utensil. Always clean the pot straight away after use to reduce the overall cleaning effort and time. Never use abrasive materials or scouring pads, and avoid dishwashers as they can damage the delicate clay. Also, avoid strong dish soaps and bleach as they can damage the pot.
To dry the donabe, place the bottom part upside down to avoid possible mildew growth when stored. Make sure that the bottom is dry before placing the donabe over heat. If the bottom is wet, the moisture can be absorbed and expand in the porous base, causing possible cracking when heated. If the inside of the donabe has small cracks, repeat the seasoning procedure. If the donabe has a crack that goes to the edge or has any visible damage, stop using it immediately.
You can also treat and "Medome" the pot before first use to prevent water from entering the invisible microscopic holes in the clay pot, preventing cracking and odor from setting in. Fill the pot with water to about 80% full and boil it. Then, reduce the heat to low and add flour dissolved in water for 5 minutes. Turn off the heat and leave it to cool down naturally. Discard the water, rinse the pot, and dry it.
If you have mould in your donabe, you can use a sponge and dish soap to clean it. For the mouldy smell, fill the pot with water and a few tablespoons of distilled vinegar, and simmer for about 10 minutes.
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Frequently asked questions
Donabe is a traditional Japanese clay pot used for cooking rice. It is made of special clay that holds heat exceptionally well, making it ideal for dishes that require liquid and long cooking times.
Both short-grain and long-grain rice can be cooked in a donabe pot. Japanese short-grain rice is commonly used, but long-grain brown basmati rice can also be cooked.
The rice-to-water ratio may vary depending on the type of rice and cooking time. A common ratio for short-grain white rice is 1 cup of rice to 1.1 or 1.2 cups of water. For new crop rice with a higher moisture level, the ratio can be closer to 1:1.
First, soak the rice in water for 20 minutes. Then, bring the rice and water to a boil over medium-high heat. Once the steam starts puffing from the lid, cook for an additional 2 minutes. Turn off the heat and let the rice rest undisturbed for 15 to 20 minutes.
It is important to monitor the heat during the cooking process as donabe pots perform with high heat. For a nice crust on the bottom of the rice, extend the cooking time by a minute or two. Always dry the bottom of the donabe with a towel before use to prevent cracking.
