Donabe: Traditional and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton

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    • Categories: Stews & one-pot meals; Main course; Japanese; Vegan; Vegetarian
    • Ingredients: kombu; sake; enoki mushrooms; soft tofu
    • Accompaniments: Yuzu ponzu; Umami-rich soy sauce
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    • Categories: Stews & one-pot meals; Main course; Japanese; Vegan; Vegetarian
    • Ingredients: enoki mushrooms; eryngii mushrooms; shimeji mushrooms; kombu; sake; mirin; usukuchi shoyu; soft tofu; mizuna; yuzu
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    • Categories: Main course; Japanese; Vegan; Vegetarian
    • Ingredients: soy milk; nigari
    • Accompaniments: Umami-rich soy sauce
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  • Kyoto-style saikyo miso hot pot (Saikyo nabe)
    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: green cabbage; carrots; broccoli; potatoes; pork belly; kombu; katsuobushi; saikyo miso; white sesame paste; rice vinegar
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: chicken thighs; chicken wings; Tokyo negi onions; fresh ginger; black peppercorns; kombu; katsuobushi; sake; mirin; soy sauce; napa cabbage; carrots; assorted mushrooms; tofu; mizuna
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: baking potatoes; kombu; katsuobushi; sake kasu; saikyo miso; napa cabbage; usukuchi shoyu; carrots; Tokyo negi onions; abura-age; black cod; enoki mushrooms; oysters; mizuna
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: dried shiitake mushrooms; kombu; chicken thighs; sake; napa cabbage; pork belly; enoki mushrooms; bean thread noodles; toasted sesame oil
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: burdock root; Tokyo negi onions; beef; pork belly; tofu; carrots; daikon radishes; spinach; enoki mushrooms; kombu; katsuobushi; mirin; usukuchi shoyu; toasted sesame oil
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: duck breasts; kombu; katsuobushi; sake; mirin; soy sauce; Tokyo negi onions; tofu; shimeji mushrooms; kuzuko; watercress; yuzu
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: kombu; katsuobushi; soy sauce; mirin; napa cabbage; pork belly; Tokyo negi onions; shimeji mushrooms; enoki mushrooms; shiitake mushrooms; carrots; nira; daikon radishes; sake
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: ground chicken; katakuriko; sake; fresh ginger; toasted sesame oil; Tokyo negi onions; tobanjan; chicken wings; black peppercorns; miso; soy sauce; green cabbage; tofu; white sesame paste; enoki mushrooms; mung bean sprouts; sesame seeds
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: ground pork; katakuriko; fresh ginger; sake; green onions; toasted sesame oil; soy sauce; gyoza wrappers; kombu; katsuobushi; green cabbage; shiitake mushrooms; mung bean sprouts; nira
    • Accompaniments: Miso-vinegar dipping sauce
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: grapeseed oil; fresh ginger; green onions; kimchi; miso; sake; mirin; kombu; katsuobushi; usukuchi shoyu; napa cabbage; shiitake mushrooms; shungiku; clams; salmon; firm white fish fillets; lump crabmeat; sea scallops
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: winter melon gourds; tilefish; enoki mushrooms; shallots; mussels; yuzu; kabosu
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    • Categories: Quick / easy; Rice dishes; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: short-grain rice
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    • Categories: Quick / easy; Rice dishes; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: short-grain brown rice
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    • Categories: Rice dishes; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: kombu; dried shiitake mushrooms; short-grain rice; sake; mirin; usukuchi shoyu; abura-age; shiitake mushrooms; taro root
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    • Categories: Rice dishes; Main course; Japanese
    • Ingredients: sea bream; short-grain rice; kombu; katsuobushi; sake; usukuchi shoyu; fresh ginger; eryngii mushrooms; abura-age
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    • Categories: Rice dishes; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: cumin seeds; short-grain rice; turmeric; vegetable stock
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    • Categories: Rice dishes; Side dish; Japanese
    • Ingredients: sea scallops; short-grain rice; kombu; katsuobushi; bonito flakes; sake; usukuchi shoyu; daikon radishes; butter
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    • Categories: Rice dishes; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: short-grain rice; kombu; dried shiitake mushrooms; sake; toasted sesame oil; fresh ginger
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  • Salmon and hijiki rice (Sakehijiki gohan)
    • Categories: Rice dishes; Main course; Japanese
    • Ingredients: short-grain rice; kombu; katsuobushi; sake; usukuchi shoyu; toasted sesame oil; hijiki; daikon radish sprouts; green onions; mitsuba; salmon fillets
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    • Categories: Main course; Japanese
    • Ingredients: sea salt; salmon fillets
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    • Categories: Rice dishes; Main course; Japanese
    • Ingredients: chicken wings; sake; soy sauce; short-grain rice; dried shiitake mushrooms; fresh ginger; toasted sesame oil
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    • Categories: Rice dishes; Main course; Side dish; Japanese
    • Ingredients: short-grain rice; quinoa; oyster sauce; soy sauce; sake; toasted sesame oil; tofu; corn; dried wood ear mushrooms
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Notes about this book

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Notes about Recipes in this book

  • Miso keema curry

    • Rinshin on August 15, 2022

      This is for mjes. Standard curry powder used in Japan is S&B curry powder which was made originally 70 years ago in Japan. It can be bought on Amazon. Hatcho miso, a specialty of Nagoya can also be bought on Amazon and is much more complex and deeper flavor than red miso which is quite generic unless from miso producing areas known for red miso.

    • mjes on July 27, 2022

      This recipe called for three ingredients not in my pantry -- Hatcho miso, Kurozu, and tomato ketchup; it failed to indicate what style of curry powder was used in Japan. I found a Japanese curry spice recipe using turmeric, coriander, cumin, fenugreek, black pepper, cinnamon, ginger, garlic, nutmeg, fennel, star anise, cardamom, clove, bay leaves, allspice, thyme, sage, cayenne ... not my typical Bombay curry powder. I suspect that substitutions of red miso and Chinese black vinegar would have been fine but I'd not had a Japanese curry before so I was closely following the recipe. The resulting dish, served with rice, was very enjoyable but didn't encourage me to explore Japanese curries more extensively.

  • Azuki sticky rice (Azuki okowa)

    • maranelancheran on November 08, 2020

      Also sometimes spelled azuki and aduki, adzuki beans are small, red beans originating from China and are popular in Asian cooking. Although they are also simply referred to as red beans, they should not be confused with kidney beans, which are twice the size and shaped like kidneys

    • maranelancheran on November 08, 2020

      True mirin, called "hon-mirin," is made by combining steamed glutinous rice, cultured rice (called koji), and a distilled rice liquor. This mixture is allowed to ferment anywhere from two months to several years. (The longer it ages, the darker the color more intense its flavor will be.) While the ingredients generally are the same for rice vinegar but with more sugar. Hence mirin although is very similar to rice vinegar, mirin is sweet and with alcohol that enhances the umami flavor. While the acidity of rice vinegar creates a sour tanginess in the flavoring.

    • maranelancheran on November 08, 2020

      Sticky rice is also called "sweet rice" because of its taste. It has a sweeter taste than regular white rice, which is why it works so well in dessert recipes. But mainly, it is prized for its chewy and sticky texture.

    • maranelancheran on November 08, 2020

      Short-grain rice, named for its size, is only a tiny bit longer than it is wide. It's not uncommon for medium- and short-grain rice to get combined into the same category, which can make for some confusion. This squat, plump rice cooks up soft and tender, and is known for sticking together and clumping

  • Steam-roasted fingerling potatoes

    • takstephe on May 17, 2022

      I didn't realize I needed a tagine-style donabe for this until after I had sprung for a pot of caviar. I ended up using the steaming directions on page 179/180 for a donabe steamer (what I have) and then doing the rest according to this recipe. This came out great! Reminded me a bit of sour cream and onion potato chips but much more indulgent. The walnut dipping sauce was also killer. Seemed very strong on its own but when slathered on potato it balanced perfectly.

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Reviews about this book

  • San Francisco Chronicle

    Best Cookbooks of 2015: ...home cooks are able to discover the magic of these one-pot meals. Is owning a $200 donabe a requirement for working through the book? The short answer is yes...

    Full review
  • ISBN 10 1607746999
  • ISBN 13 9781607746997
  • Published Oct 27 2015
  • Format Hardcover
  • Page Count 328
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe.

Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repertoire.