Name: Donabe Rice (Japanese Clay Pot Rice) by 白ごはん.comチャンネル
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: Serves 3 (using 3 rice cups)
Ingredients: 3 rice cups of Japanese short-grain rice; 650ml of water

Donabe Rice (Japanese Clay Pot Rice)

by 白ごはん.comチャンネル

Rice cooked in a donabe (earthenware pot) is characterized by its fluffy, chewy texture and rich aroma. It's a level of deliciousness beyond what a rice cooker can achieve, transforming your everyday meals into a special feast. These tips will guide you through cooking it perfectly, so give it a try!

Ingredients

Main Ingredients (Serves 3 (using 3 rice cups))

3 rice cups of Japanese short-grain rice

Seasonings

650ml of water

Steps

In a bowl, add 3 rice cups of rice and rinse as usual. Change the water several times, then drain in a colander.
🕒 00:28
Return the rinsed rice to the bowl and add 650ml of water. Adjust the water level to your preference: add a little more for softer rice, or a little less for firmer rice.
🕒 00:42
Let the rice soak for 30 minutes to 1 hour. If the water temperature is low, aim for 1 hour. The rice is ready when it changes from translucent to opaque white.
🕒 01:32
Transfer the soaked rice and water to the donabe and level the rice. Important: If your donabe has cracks, prolonged soaking can cause water to seep in, leading to breakage during heating. Always soak the rice in a separate bowl before transferring it to the donabe.
🕒 01:56
Place the donabe in the center of the heat source.
🕒 02:44
Cover with the lid and heat over medium heat.
🕒 02:55
When steam starts to escape from the lid's vent or you hear a bubbling sound, carefully lift the lid to check if it's boiling vigorously inside. If you are cooking for the first time, it's a good idea to check the boiling state by lifting the lid a few times.
🕒 03:15
Once boiling is confirmed, replace the lid and reduce the heat to low. Cook for 15 minutes.
🕒 03:38
After 15 minutes, open the lid and check if there is any remaining moisture.
🕒 04:10
If there is still water on the surface or if bubbles are appearing around the pot's rim, continue cooking over low heat for another 1-2 minutes to evaporate any remaining moisture.
🕒 04:27
Turn off the heat, keep the lid on, and heat over medium heat for about 10-15 seconds to raise the temperature. This step is to restore the donabe's temperature, which will have cooled down after opening the lid.
🕒 04:54
Keep the lid on and let the rice steam for 10 minutes.
🕒 05:21
For a delicious toasted rice crust (okoge), you can extend the medium-heat cooking time before steaming, depending on your donabe's characteristics. Adjust the time based on your donabe.
🕒 05:28