Japanese Donabe Rice Cooker, 3 Go, with Inner Lid, 1900ml, Made in Mie, Japan

I kind of gulped when I first saw the price on this rice cooker, but after making my first batch of rice, all I can say is “Wow!” I have three electric rice cookers, two of them with fuzzy logic, but I never knew how good rice could be until I used this pot. First off, the pot itself is beautiful, and looks great in the kitchen. But even if it weren’t beautiful, it really works! Unfortunately the instructions were in Japanese (my only complaint), but I was able to find good tutorials online. I seasoned it first by cooking a full pot of rice mush in lots of water, since most of the sources recommended that to help avoid hairline crackling. Then I used 3 go measures of rice using the cup from my electric cooker (Japanese cup sizes are different from US ones). I rinsed the rice in water, letting it soak for 20 minutes, then drained it. Put the rice in the pot and fill with fresh water to the line inside. Turn on the gas flame and let it come slowly to a boil, 13-15 minutes or so. When you see steam coming out of the hole on the upper lid, let it cook for 2-3 minutes more, then shut off the heat. Let it sit for 20 minutes without removing the lid. Take the lid off and fluff the most perfect rice imaginable. All I can say is “Wow!” It’s that good! But PLEASE, manufacturer, spend a couple hundred bucks to translate the instruction booklet!!

For all these steps:- I use a typical asian portable gas stove.- I cook sushi rice in it.When you get your donabe you want to season it.- Wash it well, let it dry completely, particularly the external area.- Get a large cup of cooked rice, old rice is fine.- Put the rice in the donabe, then fill it up to 3/4 with water.- In low heat, cook the rice for 30 minutes. Check the consistency, in the end you will end up with a very gruel/gelatinous consistency hyper hydrated rice known as Kayu (or in other Asian countries as Congee).- You can eat the congee or dispose of it, its job was to add starch to the micro-pores/micro-fractures in your donabe to make it durable.Make rice!- Wash your rice well. Usually I was it in a rice colander, but you can wash it in your donabe. If you do so, make sure you dry out the exterior if it managed to get wet.- 180ml rice need 200ml of water. In my donabe I can do three of such portions, but normally I will only do 2, that is, 360ml rice, 400ml water measured using a Pyrex cup.- Soak the rice in the cooking water for 10-15 minutes.- Set your donabe on your stove. Set the heat to medium. In my stove that is right in the middle between it is off and I can't crank it up any higher.- Make sure your lids are sitting on the base properly and that the holes on the inner lid do NOT align with the hole on the top lid.- Wait for steam to come vigorously from the lit vent hole, turn off the heat completely.- Let the donabe sit for 15 20 minutes.Results with my rice:- Did not burn.- Did not develop a crust (you can leave it on the heat a bit more if you want such effect - but be careful!).- Did not stick to the surface.- Turned out fluffy and mildly sticky. This was meant to be rice for serving as a side. For sushi less water is usually desirable, plus you are likely to substitute some of it with sake or mirin.I really enjoyed the donabe. There are a bunch of good videos you can watch that explain this more visually. If you like Japanese food and want to get the traditional vibe, you can't go wrong with this donabe - right price for the type of use I will be giving it.

I love my donabe. The flavor of the rice is superb and once you know how to use it. My rice is always perfection. Easy to clean and a very special look in my kitchen. I want to stay away from fast cooking but enjoy every moment. Just more mindful cooking. The donabe let’s me do that. And awesome customer service. I had a problem with my first donabe and they without hesitation sent me a new one. I’m so pleased, I want another one. I really love it.

I managed to scorch mine on. the first cooking attempt, then I overcooked the rice on the second attempt and burned the bottom of the donabe to a knitted hot pad..I have had lessons of what not to do..the third attempt was the charm..the pot and rice both survived nicely. It is a beautiful pot and I am happy to own it.

This is a beautiful clay rice cooker to be used only on a gas stove top. The instructions are in Japanese but with a little deciphering I figured out the appropriate cook times for white and brown rice. The key is to cook on medium low flame until steam emerges, then continue cooking for another 1-2 minutes. Then turn off the flame. The donabe retains heat amazingly well and the rice will cook to flavorful, fluffy, slightly chewy consistency. It really does bring out the flavor of the rice. If you aren't used to cooking with a donabe I highly recommend a donabe cookbook. Besides rice dishes it can serve as a hotpot. Just be sure not to store the food in the donabe the porous clay will retain the flavors.

The coating is too thin so make rice burn even I’m trying to cook for 7 mins

I have tried 2 different electric rice cookers and can make pretty good rice on the stove (in a pot with a lid). But this makes the best rice.

Excellent authentic Donabe rice cooker makes the most delicious and great texture rice for Japanese cooking!

Lovely pot, but instructions only in Japanese, and did not come with a rice measuring cup ( btw all ‘donabes’ are supposed to be sold with a rice measuring cup)I had to do a google search to find out how to season & use the rice cooker

good

The instructions are in Japanese - I am not Japanese.I bought a $140 paper weight. Completely useless to me.

I’m very happy with this well-made clay pot. The double lid is a great extra touch that not all pots offer. The only downside is the instructions are in Japanese only. I’ve contacted the company, and they are looking into whether they have a translation.

When water boils in pot , it spills out through holes and makes mess. After every cooking, there is cleanup work