Donabe: Classic and Modern Japanese Clay Pot Cooking

Chef and cooking instructor Moore, along with coauthor chef Connaughton, here demonstrates the versatility of the donabe, a traditional Japanese clay cooking vessel. The donabe can be used as a rice cooker, steamer, tagine, or smoker, or to prepare comforting one-pot meals. The vessel's porous clay contributes to higher heat retention, and the glaze creates an effect similar to charcoal grilling, leading to flavorful food, served in a lovely dish that can be brought to the table for a communal dinner. The authors provide information about the pot's uses and history as well as donabe culture in Japan. Ideas for dinner parties and brunches are included, in addition to a variety of recipes, from classic duck and tofu hot pots to salmon chowder with miso soy-milk broth, steamed yellowtail shabu-shabu, and a smoked calamari salad in black sesame vinegar sauce. Recipes for dashi, sauces, and condiments are included, as well as a glossary, a guide to kitchen tools, and a list of resources.