Fukkura-San Tagine is not your average donabe. It looks like a Tagine and you can stir-fry, steam-fry, grill and use it as a sautée pan. You can use the Fukkura-San Tagine “hot” (over gas stove or direct flame), or “cold”.
Using the Fukkura-San over a gas stove or direct flame, gives you already several options. Cook with or without the metal grate. And cook with or without the lid.
Using the lid enables the FIR (which is far-infrared rays), and in combination with the porous clay, this results that each piece of food is cooked evenly to the core, and seals all the good flavors inside. Meat and fish becomes succulent, as if they are grilled over charcoal. As with all donabes, the Fukkura-San retains heat well, even after turning of the heat. This way the ingredients inside continue to cook with carry-over heat for the next 5-10 minutes.
Using the grate into the skillet, and you can roast ingredients over your stove. The skillet of the Fukkura-San can also be heated when it’s empty, which is not the case with the other donabes.
You can also use the Fukkura-San as a portable or mini table-top fridge. For the best effect, soak both skillet and lid in water beforehand, then line the skillet with a layer of ice cubes and close the lid. Perfect to serve cold food like sashimi, and fruit on a summer party.
In our view, the Fukkura-San Tagine is a versatile cookingware, with functions.
Takei-Moore’s Donabe Cookbook on donabes has dedicated an entire chapter to this specific type of Donabe. The chapter features a comprehensive background information, as well as some very inspiring and mouth watering recipes.
– Skillet (bottom)
– Metal grate
Suitable for 3-5 servings
Size: 31.5D cm x 16.5 cm
Capacity: 500 ml (skillet)
Skillet Depth: 5cm
Weight: 3 kg
You do not need to season your Fukkura-San Tagine.