Plain white rice (Hakumai) from Donabe: Traditional and Modern Japanese Clay Pot Cooking (page 100) by Naoko Takei Moore and Kyle Connaughton

  • short-grain rice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on December 03, 2025

    Made my first batch of rose brand rice (1 c. rice to 1 c. + 2T water) in my new double sided donabe today. Perfect texture. The instructions set out in Naoko's book are easy to follow. I added an uncooked egg atop the inside lid as suggested in her notes and both came out perfectly. Served topped with leftover Napa cabbage from last night's hot pot meal. Delicious.

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