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

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  • 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

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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.