How to Season a New Donabe
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- Опубліковано 6 січ 2024
- Here’s Donabe 101! When you get a new donabe , the first thing you do is seasoning it by making a very thick porridge in it. I normally use any leftover rice and water. It’s a very easy one time process and is called Medome in Japanese. Donabe is naturally porous so by seasoning it, the starch of the rice fills tiny gaps and helps the donabe become even more durable and also helps making it less likely to crack and leak.
Common questions 1: Do you wash a donabe before seasoning? Answer: Yes, it’s recommended, but please make sure the outer bottom is dry before setting it over heat.
Common question 2: Can I eat the porridge after seasoning a donabe ?
Answer: Yes, it’s still edible. But, to season, you want to make a really thick porridge (almost pasty), so it won’t be nice and smooth for your palate. So, you might just want to compost it.
Common question 3: Can I use flour, brown rice, or any other starch/ grain to season a donabe ?
Answer: For a high quality donabe such as Iga-yaki donabe I use is especially made with coarse clay and very porous, so the starch level of short grain rice is considered to be most ideal. Also, it’s important to start with already cooked rice.
The full step-by-step seasoning process is also found in my DONABE Cookbook as well as TOIRO's website.
toirokitchen.com/collections/...
happydonabelife.com/how-tos/h...
Happy Donabe Life! - Навчання та стиль
Finally a good, simple video tutorial for this! I’ve search the internet but most instructions vary so broadly Im lost or are in Japanese and I’m more lost 😂 thank you!
So glad. Thank you!
I just randomly stumbled upon what a donabe is and ordered one a few days ago! I then looked up donabe meals on UA-cam and came across your channel! What timing that you just upload after taking around a year break!
Thank you for your videos and hopefully you continue with new ones!
Thanks Naoko-San!
So glad you found this channel and what a great timing! Thank you so much! We will try to create more donabe cooking videos this year. So, please stay tuned:)
Donabes arriving tomorrow, can’t wait to cook in them, perfect timing with seasoning info!! We have been trying recipes from your cookbook. Yum. And so much healthier!
Yes! Hope you will enjoy many healthy donabe meals:)
wow thank you for sharing how to season the donabe.
So glad...thank you!
I’ve been looking to buy a donabe from your site! What do you recommend for a first piece in terms of size/style? I was leaning towards a classic style in medium size and love the look of the wood knob one but wondering if the lack of oven capability will be an issue.
That would be a great choice! Please also see our website’s FAQ page for your guide (6.5).
toirokitchen.com/apps/help-center#q5
Do I need to spread the porridge around the inside after it's done cooking to cover the top portion of the donabe?
It tend to stick to all sides as you stir, so that's fine:)
Can you recommend which rice to use? Is “sushi” rice the best? Should I rinse it before I cook it, before I use it to season the donabe? Thanks so much for this tutorial!!! ❤
I think you are referring to short grain rice (the kind of rice used for making sushi), that's what we suggest. Yes, before cooking rice, unless otherwise indicated in the package, always rinse the rice:) You can also find information in our website. toirokitchen.com/pages/how-to-use-kamado-san