A Japanese winter: donabe pots

One pot wonder: Donabe

The donabe pot is an earthenware pot that’s used for the clay pot style of cooking in Japan. Think tagine in Morocco or cazuela in Spain (or “hot dish” in Minnesota…). You get the idea: one pot cooking, Japanese style. In Japan, this style is called Nabemono and is usually don in a donabe pot over a flame, or even an induction burner (the clay has a high iron content so this will work!)

The types of dishes vary from soups to stews to porridges. Think salmon stewed in miso soup with vegetables, or rice with shiitake mushrooms garnished with fresh scallions, or udon in a warm broth with vegetables, or venison stew…you get the idea. Great winter foods. A number of sites are out there to find recipes:

These pots are even quite handy serving vessels to have around and a decent one will last forever (or maybe just centuries…) A bargain for under $30.

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