Here at the KyotoFoodie House (also known as Beagle House) I have really been getting into gohan nabe. That is a donabe, earthenware pot, for cooking rice. Gohan is the word for rice in Japanese.
Gohan Nabe: Earthenware Pot for Cooking Rice
Rice cooked in a gohan nabe is noticeably tastier than in an electric rice cooker. Of course electric rice cookers are the norm in modern Japan. But there is a lot interest in gohan nabe recently, especially among the younger generation. The gohan nabe is different from a regular donabe in that it has an inner and outer lid. Any donabe needs to be seasoned before its first use.
I have noticed from comments and search access keywords that there is a fair amount in interest in donabe and gohan nabe among foodies abroad now. We have a good discussion going on in our Kyoto Support forum about how to season a donabe.
I thought that it would be useful to make a demonstration video on how to season a donabe as well.
Video: How to Season a New Donabe
Steps to Season a Donabe
Seasoning is done by boiling cooked rice in the donabe until it becomes a thick porridge. This fills microscopic pores in the donabe and will help to prevent breakage and damage by heat.
- Fill the donabe to about 80% with water then add cooked rice.
- The amount of cooked rice should equal about 1/5 of the volume of water. A little more rice is said to be better than less.
- Simmer gently over until the rice forms a thick porridge. This took me about an hour. Be careful not to cook it down so much that it burns.
- Allow donabe and porridge to cool to room temperature and then discard. Don’t leave to porridge in for more than a few hours.
- Wash and wipe well. Allow to dry overnight before first use.
- All donabe accumulate hairline cracks with use.
- When not in use never cover a dobane if it is not completely dry inside.
- Avoid mold developing inside the donabe.
SHARE! Kyoto Support Topic: How to Season a Donabe
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