DONABE (Earthenware pot)
Looking back, there were definitely some advantages I had from growing up Japanese. Aside from being the first one on the block to get the cool robot toys before anyone else, I also got to enjoy all of the great Japanese cuisine that Americans are only beginning to tap into. It astounds me that when people think of Japanese food, many still just think of sushi or teriyaki, or dried ramen noodles. There is so much more to Japanese cuisine; just in time for the winter, we’re going to focus on one of the most traditional cooking vessels, the Donabe, a Japanese earthenware pot used for stovetop casserole dishes.
Donabe have been around for centuries in Japan, and have been a symbol of comfort food for generations. You’ve probably seen them before in Japanese restaurants, and at first sight, they do look like large serving containers. But don’t be mistaken – these attractive yet unassuming bowls are much more useful than your typical ceramic cookware. Made from special clay that becomes unusually porous when fired, Donabe are able to retain more heat for a longer period of time as well as distribute it evenly. This makes it perfect for cooking soups, stews and casseroles that need to cook consistently and stay hot while being served. Even more impressive is that the clay is so tough that it can take direct heat from an open flame – a big no-no with most other earthenware.
When I was a child, I always looked forward to the cold weather, when my family could enjoy hot, piping nabemono dishes made in Donabe. Nabemono literally means ‘stuff in a pot’ – the most common way of cooking is to put in your favorite meat and vegetables into the pot and cook it in a broth or plain water. Most times, it was cooked at the table, on a portable gas or electric stove, and family and friends could enjoy it communally. The best part was being able to watch fresh ingredients cook before my eyes and then being able to immediately put it in my mouth – sometimes I’d be too impatient to let it cool. And yes, that was dumb.
Now that I’m an adult, I only make that mistake now and again. But I can’t tell you how great it is to own a Donabe, especially in the wintertime. My favorite thing to make is Shabu-Shabu, which is a very typical Japanese dish. By simply boiling water in the Donabe, you can simmer everything from tofu, scallion, shiitake mushrooms, noodles, and my favorite – thinly sliced beef (vegetarians can enjoy this without beef as well). Serve it with rice and dipping sauces, and… I’ve lost my train of thought because I get hungry just thinking about it.
When you get your Donabe, however, make sure to take care of it well. There are a couple of things to remember – keep the outer side of the Donabe dry before cooking, as moisture on the outside can expand the clay while cooking and cause it to crack. Also, don’t shock the Donabe with extreme heat or cold – gradually warm it up, and naturally let it cool down. It can break in these situations as well. Take care of it, and it will age better than you favorite iron skillet.
Look for an authentic Donabe at your local Japanese store, or find one online. They typically cost around $50.00, and may become your best friend this winter!
It’s hard to see, but there’s a little hole in the top,
which regulates the heat by letting out steam – it’s tempting to
inhale the steam directly, but don’t do it! It really hurts.
Look at this medley of delicious vegetables, cooked to absolute perfection.
If you wouldn’t eat out of this pot, there’s definitely something wrong with you.
B-kyu Gourmet 
