The Art of Cooking Rice in a Donabe: Why It Tastes Better Than a Rice Cooker


Yesterday, I cooked the most delicious rice ever!
​In Japan, most people use electric rice cookers, but if you want the absolute best flavor, you use a Donabe (a traditional Japanese clay pot) over a gas flame.


​It takes a little bit of effort, but the result is worth it. Here is my method:

1.​Wash about 300g (2 cups) of rice and let it soak in water for 30 minutes.

2.​Cook in the Donabe over medium-high heat until it starts to boil (about 7-8 minutes).

3.​Once boiling, turn the heat to low and simmer for another 7 minutes.

4.​For the grand finale, turn the heat to high for about 40 seconds to create Okoge (crispy, browned rice at the bottom).

5.​Turn off the heat and let it steam for 10 minutes.

6.​Mix gently from the bottom, serve it in a bowl, and enjoy!


​It’s mysterious how truly delicious rice can be. When it’s cooked this way, it’s so tasty that I find myself going for second or even third helpings, even without any side dishes!

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