How to Season Your Donabe (Japanese Clay Pot)
A one-pot wonder for shabu shabu and other hot pot dishes, traditional donabe (Japanese clay pot) is made of special earthenware and is one of Japan’s oldest cooking vessels. Today, I‘ll show you how to season and care for your new donabe.
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Materials
- 2 Tbsp uncooked Japanese short-grain white rice (alternatively, you can use cooked rice; read the instructions below)
- water
Instructions
To Season the Donabe
- Fill 80% of the donabe with water. Add 2 tablespoons of uncooked short-grain white rice or 1 rice bowl of cooked Japanese rice.
- Slowly bring it to a boil on medium-low heat. Stir the water and rice thoroughly.
- Once boiling, reduce the heat and simmer the porridge on low heat for 1 hour. Tip: If repairing hairline cracks in your donabe, simmer for 2 hours, but make sure the bottom of the pot does not burn.
- Turn off the heat. Leave the donabe with the thick porridge to cool to room temperature. It will probably take more than 1 hour to reach room temperature.
To Wash the Donabe
- Your donabe must be at room temperature before washing; otherwise, it may crack. First, discard the thick porridge. Then, rinse the donabe with a sponge and warm water. You can use a small amount of gentle soap, only if needed, but rinse quickly. DO NOT soak your donabe in water (or soapy water) as the donabe has good absorbency.
To Dry the Donabe
- Immediately dry the donabe with a clean towel. Allow it to air dry completely, keeping it upside down overnight, before the first use or storage.
