Weeks ago I was posting about my journey with cooking rice in my pot, after a quick parenthesis with rice cookers, and I’m glad to say that I’m now the owner of this Donabe pot.
>>22176716that's a nice lookin donabe brother
>>22176716What’re these best used for?
>>22176750Showing off what a homosexual tryhard you are. Even the japs don't use these things unless it's a traditional onsen or something.
>>22176738Thanks anon, I wasn’t sure about the colour but the more I looked at it the more I fell in love.I’m trying to post more pictures but 4chin keep saying that my IP range is temporarily blocked due to abuse, figures...>>22176750This specific Donabe is optimized for rice but it’s ok for a generic use, it’s not like a Kamado-San which is ultra specific for rice cooking, so you can use it the as a clay pot: stewing, slow cooking, legumes, you can also make sourdough bread in these (oven safe up to 250ºC).
>>22176756>Knows nothing >Still voices opinion as factGut yourself.
Performing the medome :)>>22176756Japanese have access to small 2-3 gō quality rice cookers, unlike us europoors.I never had a clay pot and I felt that this was the best way to get me one of these + an art piece made by Japanese artisans.What’s not to like?
>>22176893Wow exciting. Are you going for your usual super wet rice?
>>22176756they do but they dont really use it to cook rice i imagine that op is cooking rice in it to season it like you would a cast iron frypan in order to seal up cracks in the clay.
>>22176944Wrong. He's a rice sperg who buys premium small batch artisanal farm to table locavore Japanese rice folded 10000 times and he was looking for the best method to cook it. For some reason he decided to forgo a premium Japanese rice cooker for the stupid clay pot. I'm not even shitting on him, I'm just providing the backstory. His posts are always interesting and people who hyper focus on perfecting one kind of food are the cool kind of autistic.
>>22176893>Japanese have access to small 2-3 gō quality rice cookers, unlike us europoors.you can buy small volume Japanese and Korean rice cookers
>>22176893Have you looked at Japanese proxy services? You have to use them for tons of /jp/ goods and while they come at a significant markup/time investment, they might be worth it for a rice otaku. The proxy shopper would probably enjoy getting to handle a premium rice cooker instead of the thousandth vtuber figure that day, too.
>>22176756This is a gayer response than i thought
>>22176972i dont know about europe but i would think the issue is not acquring the cooker itself but powering it. it is possible there is some voltage mismatch between japanese and european outlets which would cause the cooker to fail to power or even break it. you can solve this with a specialized transformer but it is pretty expensive.
>>22176937
>>22177094That's really cool. How was the rice? It looks a little wet but I think it's just from your camera because the texture doesn't look wet. I like your editing and the the cleanliness of your kitchen.
>>22176972The anon here explained the problem >>22177049 but the real fact is that being a little autistic I deeply care about rituals, especially those related with food preparation.I hate using electric machines that do the job for me because they took the SOVL out of the scheme, you’re just a man pressing a button while the machine does everything for you and your only responsibilities are connecting the power plug and filling the water.I want to learn how to do things and how to tweak them, and by using an “analog” method you can actually do it whereas relaying on an appliance only makes you comfortable.>>22177132Thanks anon, I would’ve uploaded more higher quality videos but since 4chan decided to let me make 1 post each hour I can’t do this.The rice was good but since I’m using 90g of rice instead of a full gō (150g) then I need to tweak the times, so I followed the manufacturer times and the rice cooked a bit too much without water because I prolonged the time on the stove more than the needed. However the rice was fully cooked and good, it is at least as good as a perfectly cooked rice in a stainless pot.Ideally the Donabe rice can also be more aromatic, so we’ll see with time.I need a shamoji.Ps. The rice looks glossy in the picture but not in the video because I added a bit of EVO oil and salt before eating it in the bowl
I cook my rice in a stainless pot but every time I do there is always a layer of rice that gets stuck onto the bottom and it's hell trying to clean it out. Is there a fix for this? I would genuinely be willing to buy one of these meme pots if it meant there would never be rice stuck to the bottom for me to scrub at.
>>22177192That happens when you “aggressively”cook the rice and the water gets fully absorbed when the pot is still hot enough to gelatinize the bottom layer of the rice and the starches that gets released.The solution to this is to learn how the pot behaves regarding the thermal curve, but shortly you can lower the time of actual cooking.For example, turn on the stove and bring to a boil, then cover with a lid and turn the stove to the very minimum flame power. This is the active boiling part, if you usually keep the pot on the fire for 8 minutes try to lower it to 6 minutes and then turn off the stove and let the rice rest for 10 minutes so the steam finishes the cooking. You have to try and find the right timing, also the right rice to water ratio (1:1,1 volumetric seems to be the gold standard) and you will see that rice won’t stick anymore.With the stainless pot is easier doing this because of the way lower thermal mass, instead the Donabe retains a lot of heat and you need to be more precise.
>>22176759>>22176893Very neat, i think I’ve seen people make that smooth steamed egg with sour sauce too. Man, i want to make that
>>22177162That looks better cooked than your stainless ones even if it is still wet for my tastes. A tiny bit of toasted bottom on the rice is really nice for aroma and taste.
This is a question for OP. Is there a widely available Japanese rice you recommend like Nishiki, Botan, or Kokuho Rose? I've always used Nishiki and it's fine but I would love to hear your thoughts on widely available Japanese rice.
>>22177325Not OP. Yumepirika and akitakomachi are both great. Koshikari is a classic for making sushi and it's quite nice as a table rice, also super easy to find.You should figure out if you like sticky or smooth and firm or soft varietals and find a varietal that suits your taste best.
>>22177049>you can solve this with a specialized transformer but it is pretty expensive.They are called travel adapters and they are cheap. You can find them at any store with a luggage section, and of course they can be ordered online. These little transformers will convert one plug and electricity type of a country to another. I have a few because I travel to other countries for diving. Gotta have them so you can change outlet types. They are FAR cheaper than an expensive rice cooker that is for sure. Also if American we have enough Asian markets you can find at least the Zo-whatever the fuck model for like $200 and Amazon carries everything under the sun.
>>22176716>>22176718>>22176742>>22176759That’s a cool donabe, definitely seems worth the wait
>>22176750The nice thing about it is this little pot is PERFECT for making a side of rice on the little burner in the back of a range. So while you are working on the main dish on the big or medium burners, fresh rice is being cooked on the little bitty burner in the back. ~20 min later, you get cooked rice to go with the main. So if you plan right, you can get this pot going, cook your main, then plate it all together or bowl it together and boom - hot rice and food get. Like if you wanted a fried pork cutlet bowl, you fry the pork cutlet on a main burner, and rice is being cooked on the small. Also they work for soups and stews, so if you wanted to make a soup in them that works. You can also slap stuff on top of the rice to cook it too in the pot. And of course they are cute serving implements too. Plus they kind of work like cast iron and retain heat - great for keeping shit warm.
>>22177192If you overcook rice in a donabe it will brown then burn and stick to the bottom.Easy rule of thumb is heat to off when full boil starts with a donabe (not the little bubble, full boil with steam pouring out). It retains heat, so it will be good for the rest of the absorb/cook period. It stays steaming hot for a good 30min+ after it's done too, depending on how cold things are in your locality. And you can always add more heat if you need it, but fixing burnt rice is impossible.
>>2217747610 mins high, 10 mins low, 15 mins rest. Times for soaked rice in my kumoi kiln 3 go.Kamado san donabe instructions is medium high for 13-15 minutes. Rest 20 mins.Your cooker may have its own recipe. Give it a shot. Also please try letting the rice toast on the bottom it is really delicious. Listen for crackling noises and a toasty aroma. 1-2 minutes extra cook time is all you probably need. The fun part is that there is no "perfect recipe". You just keep experimenting and tweaking single variables until you eventually find what works best for your own tastes. Remember that you may also want to modify the quality of the cooked rice depending on what it will be served with. Sushi rice is cooked with less water and a bit slower/gentler to make firmer rice that holds together better. You may want fluffier table rice. Enjoy success learn from failure! :D
>>22176893>medome>目止めEven if I do that regularly, they'll eventually crack, so I've decided not to buy Donabe pots anymore.
>>22177434it depends on the appliance. some are designed to handle a range of voltages while others, especially those intended to be used in japan are only designed to handle 100 volts. in many countries the outlets use 240 volts and that means an appliance designed for 100v isn't going to work with just a travel adapter.
>>22177562>220–240V to 100VIt is sold in Japan for $58/€50.https://www.amazon.co.jp/dp/B0CSYJ57R5
>>22177577okay but that won't work in europe
>>22177590I wonder why?
>>22177577>100 voltsThat's 20 volts below the standard, could burn out a motor.
>>22177606My jap import zoji works perfectly fine on american 120, and has been for years. Hundreds of cooking cycles.
