Japanese Food

We got a new donabe from a nephew for a Christmas present! (I had been thinking of buying a new one for months.)

Donabe, 9 go (No. 9), for 4-5 people:

Perfect for our family of four.

This sheet of paper says to simmer “kome no togijiru” (white milky water you get when you wash uncooked rice before cooking it) in the donabe for about 10 min. before the first use.

I didn’t want to use kome no togijiru, so I did some googling and found a better way: Put water, add 2-3 tbsp katakuriko (potato starch), bring to a boil, turn off the heat, put on the lid, and let it cool.
米のとぎ汁は使いたくなかったので、グーグルして、もっと良い方法を見つけました: 水を入れ、片栗粉を大さじ2、3杯入れ、沸騰させ、火を止め、蓋をして、冷まします。

When it has cooled down, discard the water, and wash the donabe gently. Don’t use detergent. Dry completely before storage.

Another popular way is to put water, add one ochawan (rice bowl) of gohan (cooked rice), and simmer for some time (2 hours, according to one site). But I think that the way described above is better because you don’t have to discard your rice.

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