1. Please don’t forget the one easy step to season  “Kamado-san” before your virgin use.
   

2. Short grain Japanese rice can be found at Japanese or Asian grocery stores.
   

3. One rice-cup is equal to 180 ml or US 3/4 cup.

1. Rinse and drain 3 rice cups (540 ml) of short grain rice in a bowl.

2. Soak the rice in 600 ml of water for 20 minutes.

3. Place both lids so that the holes of the lids are positioned perpendicular to each other (see the picture on the right).

4. Set “Kamado-san” on the gas stove top and turn the heat to medium-high (medium-heat for the professional use high calorie burner).   Cook for 12-15 minutes.  The steam should start puffing a couple of minutes before the rice is cooked.

5. Turn off the heat and let it stand for 20 minutes.

6. Rice is now ready to eat.  It’s shiny and fluffy.

**If you want the crust, you can cook for extra 1-2 minutes.

You can cook less amount of rice in this size of “Kamado-san”. 

For each 1 rice cup (180 ml) of rice, you need 200 ml of water. 

  Upper Lid      

  Inner Lid      

Wrap individual portions in plastic wraps and simply store in the freezer.  The rice can be kept in the freezer for up to 1 month (for the better quality).

When ready to eat, heat the frozen wrapped rice in the microwave (about 2 minutes for one medium-size packet).  You can enjoy almost the same freshly cooked quality rice!

Use mild soap and soft sponge to clean “Kamado-san” under running lukewarm water. 

Do not soak “Kamado-san” in water for more than 30 minutes. 

Once cleaned, place the bottom part of “Kamado-san” upside down until it’s dry to avoid the possible mildew to grow on the pot.

Please handle “Kamado-san” with care.

1. ➡How “Kamado-san” is made

1. ➡How to use “Kamado-san”

1. ➡From Iga, Japan

1. ➡Before start using “Kamado-san”

1. ➡Back to All About Donabe