Written with passion and expertise, Donabe: Classic and Modern Claypot Cooking is the essential guide to understanding your donabe. Written by Toiro Kitchen founder Naoko Takei Moore and 3-Michelin-starred chef Kyle Connaughton, Donabe: Classic and Modern Claypot Cooking details everything you might like to know about donabe recipes and donabe cooking techniques.
After a general introduction, Donabe: Classic and Modern Claypot Cooking divides itself into seven sections, covering the six different kinds of donabe available on donabe.nl, as well as a section for stocks, sauces, and condiments. It also includes a convenient glossary for any unfamiliar terms you may encounter.
In this Donabe cookbook you’ll encounter classic donabe recipes, like steamed pork belly and cabbage, which were written with igá-monó’s Mushi Nabe in mind. There’s instructions on how to make perfect plain rice with the Kamado-san, as well as plenty of variations to spice it up – like rice cooked with an entire sea bream. Ibushi-Gin fans can learn to smoke their own duck breast, camembert, and tofu; while proponents of the Fukkura-san can learn all about steam-roasting fresh oysters or crunchy lotus root. There’s classic donabe recipes, like pork and vegetable miso soup or simmered tofu hot pot, and recipes for more unconventional uses, like steaming cakes or making your own tofu.
Takei Moore and Connaughton are knowledgeable, authoritative, and accessible writers who are skilled and passionate donabe users. Their recipes alternate between the traditional and the surprising, but their ultimate goal is to make home donabe cooking as easy as possible. Donabe: Classic and Modern Claypot Cooking is an excellent choice for those buying their first donabe, and a wonderful introduction to the world of claypot cooking.