Donabe Cooking Guide: Japanese Clay Pot Recipes and Care
Donabe (土鍋, literally “earth pot”) is a traditional Japanese clay cooking vessel that’s been used for centuries. It’s the original slow cooker — and it makes some of the best food I’ve ever eaten. Why Donabe? Donabe has three advantages over metal pots: Even heat distribution — The clay heats slowly and evenly, with no hot spots Moisture retention — The porous clay traps steam inside, keeping food moist Thermal mass — Stays hot for a long time after removing from heat Types of Donabe Type Best for Clay origin Miso nabe (deep) Hot pot / stews Iga-yaki (Shiga) Gohan nabe (wide) Rice cooking Banko-yaki (Mie) Do-nabe (medium) General cooking Various Seasoning a New Donabe Soak the pot in water for 12–24 hours (clay absorbs water = stronger) Fill with water, add rice washing water (rice starch seals microscopic cracks) Simmer on low heat for 30 minutes Cool naturally, rinse, and dry completely before storing Essential Donabe Dishes Mizutaki (水炊き) — Chicken hot pot. The simplest donabe dish: chicken, vegetables, tofu, and kombu dashi simmered at the table. ...