I just purchased your cookbook last night. I hope to find the ingredients with no issues! Thanks! Now I need to convince the wife to get one of those lovely pots.
Thank you for your kind comment! The surface area of the inner lid is quite limited, and there are only two holes, plus the amount of steam coming out during cooking rice is limited. So I would say it's not exactly suitable for steaming vegetables on the inner lid of it. However, I make "non-boiled" boiled eggs on it, they come out great.
Thank you. And very sorry for my typo errors. I will definitely try it soon. I have simple Japanese ceramic donabe. Will look for something like yours.
Looks great and easy. I love this pot. Can you steam something like vegetables on top of iner cover while rice is cooking ? Thank yoy fir yoyr kibd reply. Thank you for the video recipe. Very easy to follow.
I have an electric stove. There are no gas lines where I live. My intention is to buy a donabe and just experiment. I bought a grate I can place over the electric coils so the pot isn't directly on the electric coils.
I use mine on a GE Ceran top electric stove all the time, even though Toiro says not to. Never had a problem. I don't heat it over medium high (halfway on the knob between Medium and Hi.
+Steven Crohn I haven't made this recipe yet, but I do use the Kamado-san often. Maybe I can help. If you are using the Kamado-san from Torio Kitchen, try setting your timer to 12 minutes. Keep an eye on the steam hole. As soon as steam starts coming out, you can turn off the heat and let it rest. If you want the crust (called "okoge") to form on the rice, you might need to cook it a little longer - like 2 additional minutes. If you are using a pot or single-lidded, the cooking is going to be quite different.
+Bret Truchan I just cooked this meal tonight. The rice burnt a little bit. It got a little bit of a darker crust than I would like. I let the rice cook for about 1 minute after I started seeing steam. Next time, I'll turn it off immediately after seeing steam and see if that makes a difference.
+Bret Truchan I emailed Naoko about this and she responded, "If the rice is burned, the only cause is simply the heat is too high and/ or cooked too long. The provided instruction is just the guideline, so please adjust the heat level accordingly."
I just purchased your cookbook last night. I hope to find the ingredients with no issues! Thanks! Now I need to convince the wife to get one of those lovely pots.
Hello, you are very kind to share this recipe. Thank you and best regards.
I just ordered this Donabe. I can hardly wait for my Donabe to arrive to make this recipe . Thank you!.
Many thanks for this recipe! I feel it will become a favorite.
This recipe changed my life!
that looks so good, i would mow like ten bowls of that so fast. i need a donabe right now !
Would love to have a Donabe. But they are kind of expensive and that is why I don't have one.
Thank you for your kind comment! The surface area of the inner lid is quite limited, and there are only two holes, plus the amount of steam coming out during cooking rice is limited. So I would say it's not exactly suitable for steaming vegetables on the inner lid of it. However, I make "non-boiled" boiled eggs on it, they come out great.
Thank you for the request. I would love to do a Ibushi Gin recipe on UA-cam soon!
I have been making this in our cast iron dutch oven and it its so very good!
Looking forward to getting a donabe for the future though :)
Thank you. And very sorry for my typo errors. I will definitely try it soon. I have simple Japanese ceramic donabe. Will look for something like yours.
I wish you would make more videos Naoko! They are great!
Cookbook and Donabe have been ordered. Looking forward to creating your recipes and watching your youtube videos! Please make more videos! Cheers!
You are amazing love u alrready .... thank you for your videos am learning a lot Japanese recipes because of u
Great job Naoko-san! Love all of your recipes and love my Donabe products.
Love this channel and the book! Keep making videos, please!
Yummy Japanese recipes💞💞💞😋😋😋
Thank you for your big support always! Your donabe dishes are so delicious:-)
My donabe didn't come with the inner lid, do I need to add water to compensate or lower the heat?
thanks for this! I was looking for this recipe :)
May I use a simple donabe , without the rice internal lid to make this recipe?
Been sitting here licking my chops over that delicious looking food.
New subscriber in 2021.
hm.. if i have a normal donabe with just one lid, would this recipe work?
Looks great and easy. I love this pot. Can you steam something like vegetables on top of iner cover while rice is cooking ? Thank yoy fir yoyr kibd reply. Thank you for the video recipe. Very easy to follow.
Could you please do a demonstration on how to use your small clay sesame toaster ?
Thank you
🙏
Hello, nice informative video. What size donabe did you use, the 5 cup?
excellent video. so simple. looks delicious. I was looking at a donabe pot today but it only had one lid ??
I’m using the one lid donabe, I did make some time adjustments for my stove.
@@franktarant6033 hi Frank! What did you do differently for the single lid donabe?
One lid seams to loose moisture, so I had to increase the liquid and the cook times slightly.
@@franktarant6033 ok thanks so much!
Naoko-san you are too cute! Can you use donabe to make oyakodon ?
Can I make this in a regular donabe without the double lid? How should I modify the process, if so?
I have an electric stove. There are no gas lines where I live. My intention is to buy a donabe and just experiment. I bought a grate I can place over the electric coils so the pot isn't directly on the electric coils.
This looks so delicious! Do you sell the Kamado-san rice cooker in the UK as well? I really really want one! :-)
The shop Toiro will ship them. I use mine almost every day.
This video made me a subscriber. 2019
Please post a video using the Ibushi Gin.
The donabe shopping website is linked in the description. Happy donabe life:-)
it would be very helpful if you answered some of the comments... %?&#
Hey recipe looks fantastic, one question Is the dashi stock used in this recipe a chicken dashi stock? Or a straight kombu dashi stock?
Cooking in a clay pot. here's how you do it. Letting the pot sit for awhile after being on the flame is a key step.
very nice video,BTW, what is the name of the rice pot? and where can we find it ? thanks
its called donabe pot OR CLAY POT
Does the Donabe affect flavor or is it just a cooker? Please explain.
Hi! Can the sake be substituted or removed from the recipe? I want to make this for my wife but she’s pregnant? Thanks!
Hi! What size is this Kamado-san? Thank you.
where did you get your clay pot from? i would love to get one as well
What size donabe are you using?
Do you ever have a problem with the crispy rice sticking to the donabe? If so, how do you clean it?
Where can I get a Donabe pot like this one? I can't find one on the internet. USA
If you haven't found it yet, you can order one from the Toiro website, Kamado-san donabe. :)
I think I'll turn down the heat to just medium and see how that works
Hello! Is this the 3-cup or 5-cup donabe?
+ciaoirene1 It's a 3-cup
Hello.
Can i use Donabe Kamado-san in ELECTRIC RANGE?
Thank you.
I use mine on a GE Ceran top electric stove all the time, even though Toiro says not to. Never had a problem. I don't heat it over medium high (halfway on the knob between Medium and Hi.
Oishii!
Ich möchte auch wissen, ob dieser Topf groß oder mittel ist?
Would this be successful in the roast donabe?
Gracias por la receta, os dejo esta web que he encontrado sobre donabe ya que vienen recetas y comparativas de distintos donabes
donabe.online/
それはおいしい。
I have followed your directions and the rice always burns. HELP
+Steven Crohn I haven't made this recipe yet, but I do use the Kamado-san often. Maybe I can help. If you are using the Kamado-san from Torio Kitchen, try setting your timer to 12 minutes. Keep an eye on the steam hole. As soon as steam starts coming out, you can turn off the heat and let it rest. If you want the crust (called "okoge") to form on the rice, you might need to cook it a little longer - like 2 additional minutes. If you are using a pot or single-lidded, the cooking is going to be quite different.
+Bret Truchan I just cooked this meal tonight. The rice burnt a little bit. It got a little bit of a darker crust than I would like. I let the rice cook for about 1 minute after I started seeing steam. Next time, I'll turn it off immediately after seeing steam and see if that makes a difference.
+Bret Truchan I emailed Naoko about this and she responded, "If the
rice is burned, the only cause is simply the heat is too high and/ or
cooked too long. The provided instruction is just the guideline, so
please adjust the heat level accordingly."
Of course - medium on a 15000btu burner is not the same as medium on a 1000btu burner.
Ajust heat or time...