Thanks for the kind comments and for watching my first solo video! Since I shot this I’ve made a couple more quick yosenabe dinners in the smaller one. They’ve been relatively cheap and very easy. Lots to learn in the kitchen so let me know what you think and what else you want to see from us!
Hi Sean, I tried to figure out what went wrong with your kakuni attempt when you said it doesn't seem to soften as fast as you thought it would be. Am no chef, only a foodie and a long time follower of Nami. I checked the kakuni recipe in her blog, and the picture in her recipe I guess points out the 'margin of error'. The meat wasn't actually seared, it appears to be 'browned' closer to being fried already and also she used a meat pounder before she browned the meat. And I guess it was also mentioned there: she only simmered it for 2-3 hours but one can simmer it longer. I guess it depends on the quality of the pork. Some people actually do the 'rafute' way wherein they simmer first the pork before it gets browned then simmered in the dashi and all seasonings. Congrats on your solo spot, looking forward to more videos from you. I don't know if you are culinary trained like rie or inga, but i love it when non-chefs explore cooking because it encourages ordinary people to try and enjoy the wonders of cooking :)
@@erickfrago7224 I did skip that step! I didn’t have a meat mallet and ngl considered using my toolbox hammer which I thankfully realized was a terrible idea before I did it.
Hi Sean, I really liked this video. Your explanation was so soothing and easy to understand for beginner home cooks like me. I will definitely try to get Donabe if it is available where I live.
I would actually love this to become a sort of companion series to Andrew's "I cooked x meals with x ingredient". "I cooked x meals with x cookware" can provide a similar deep dive into what makes a pot or dish or device useful and important.
They kinda sorta do.... Inga showcased a toaster oven, Andrew showcased a Japanese knife, Inga, Blender Andrew, carbon steel pan... but yes, I'd like to see more too 😄
In Nigeria, we have something called “ikoko irin” (in Yoruba), which translates to iron pot; they are mostly used for cooking for large events and outdoor spaces. Women have them made, with their names engraved on the pots/pans within the set, and pass them down to their children. My mother uses a smaller one to prepare (medicinal) herbal teas, generally referred to as “Agbo” on the cooker.
I think what I love about this channel and about Sean's video is how it's intelligent, not pandering, not flashy, and down to earth but thoughtful narrative specifically for people who care about food.
So I'm Haitian and it never ceases to amaze me how different cultures are so different yet so similar, rice is a HUGE part of our culture and everybody knows the crunchy rice at the bottom is a delicacy, I think the Chinese have something called Bo-zai-fan (spellcheck) and it revolves around the crunchy rice, this is why I love learning about other cultures
I love to learn about cooking and kitchenware from this channel. Everyone shows the recipe and moves on but you always go deeper. Every video is very interesting!
I would love to see more Sean solo videos!! The energy and commentary just vibed with me a lot, it's the perfect calming video to watch on a rainy afternoon with some treats and a drink. This honestly made me want to try out clay pot cooking myself and the glowing recommendation for the rice immediately made me want to get a donabe of my own.
Fun fact: modern Japanese gas burners have a temperature sensor (just as in a rice cooker) as a safety design, which automatically reduces the burner to minimum and then shuts off the burner (beeping each time) when it senses the pan getting too hot. Annoying when you're trying to season a cast iron or carbon steel pan (when you're deliberately trying to get a pan super hot) but it coincidentally makes cooking rice on the stove-top fool proof (not that anyone in Japan cooks rice without a rice cooker).
Sean: I've never cooked rice without a rice cooker. Uncle Roger: Just use a rice cooker I agree with Sean more. But in a world with such modern conveniences, it's nice to not know how to cook rice the old method. But personally, I enjoy trying to cook rice now and again without a rice cooker. Maybe in times when I already have to do the dishes anyways and wanna do less washing so I'll just use the same pot I cooked rice in.
Great video, you did an amazing first solo, Sean! You got me laughing out loud a couple times haha. I love that you explored the recipes possibilities, the pros and cons of the pot, and even talked to Rie about recipes - i love this nerdy foodie group a lot :)
Ugh. I miss eating Cantonese style clay pot rice dishes so much. There's so many variations available in SF and in the motherland, but not really down in SD. Been seriously considering getting a clay pot as well. 😭
In Puerto Rico we call the crispy bottom of the rice "pegao" which my family fought for lol. Mostly my brother and sister. When making yellow rice, the seasonings we add just makes it much more flavorful!
This ep radiated wholesome learning energy and we love to see it! 👏 Thank you for walking us through the whole process, it really helps us in considering our purchases!
im mixed japanese american and my family moved to america in the 50s, but we never got to experience japanese culture fully due to.. circumstances, so watching videos like this makes me sad but happy at the same time
Buta Kakuni is so similar to a Vietnamese dish “Thịt kho tàu”, which legit mean Braised Pork Belly and eggs, ofc the seasoning is different but I was surprised that Japan has a similar version, would try to make it in the near future and compare the two versions. Great videos 😊
I bought an basic individual sized donabe a while back and it has been a game-changer. I can easily and confidently put together satisfying meals for one (clay pot rice, hot pot, udon in broth) in a fairly quick amount of time.
#1 I love that store on Sawtelle. #2 When braising meats, they will always get tougher before they break down and become “chopstick tender." If it’s still tough, leave it on for longer! It usually starts to break down at the 3-4 hour mark depending on the type of heat, how hot, they type of meat, and how large is the cut of meat.
I think that connecting with our past in terms of various cooking cultures can help us develop a stronger bond to the future. So, it was a good insight into the traditional ways of preparing and creating these quintessential foods in a specific food culture.
In India also clay pot cooking has been prevalent in most regions and is an age old thing!! It's cool to know many other Brown cultures and also Asian cultures use their versions of clay pot for cooking!!
I LOVE this video. you can tell that Sean is really passionate about the topic, and that kind of attitude and enthusiasm gets me every time. keep it up dude!!
The genus - and genius - of A.T.E. is taking the esoteric and making it everyday. Each segment, measured and leveled, elevates us into believing that they are the one and the same.
In the Philippines, our parents scolds us when we cook rice and it ends up with a burnt bottom 😂 It means you were not looking after the rice when its cooking. Its amazing to know that other cultures appreciate burnt rice 😂
We appreciate the “totong” or “dukot” in our family because of the flavor. It’s really good with the soup so I guess it’s different with each household 😆
I agree that there's something magical about cooking in clay pots! It's amazing how many cultures use them - I have clay pots from India, Columbia and Japan. Love them!
learning about different cultures is really so interesting! in the Philippines, we call that charred bottom of the rice, "tutong," and is actually avoided when cooking rice because in our household (can't speak for others tho) it's considered "sunog" (burnt in english) and cannot be eaten anymore once it has reached that level. but hearing sean speak about his childhood with that type of rice gave me a different outlook on tutong hehe. looking forward for more vids like these :)
That's really interesting to hear since our household would fight over tutong haha. It's usually the cook gets that part, so I had to learn to cook lol
From PH here too. Our old "angel" likes to eat the tutong also. I thought before she likes it since she's shy to get the "good" rice but no she loves the tutong. When i was young we always cook in the stove since rice cooker cannot produce tutong haha
Earthenware has always been a daunting and extreme feeling luxury item that's felt intimidating. That and there was only 1 or 2 things I'd ever think of making in it. But this makes me remember I felt the same way about cast iron despite growing up around with it. Then about 10 years ago when it started to get trendy, I got one and now I use it daily. Also there's something wonderful that nabemono, stew, could be interpreted as "pot thing"
I bought a small one like yours when I moved to Taiwan, though it was on the cheaper end of donabes. I had no idea that I had to season it, and I ended up burning things (rice!) a lot. In the end I gave it away. 😢 This video made me rethink the possibility of giving it another go, though. We'll see. 🤔
For years I have clay bowl and never use it for cooking even though it has a matching clay lid. Until i watch this, i realize it was donabe. I wish i knew it sooner.
I've never seen a steam insert for a tajine (in Moroccan cooking the steaming is done by layering, i.e. layer of aromatic/hardy vegetables to protect the bottom from burning, then meat, spice paste, then another layer of soft fastcooking vegetables to release water and steam), cool to see there are ceramic ones!
I love that slightly burnt rice in the bottom. My grandma used to cook rice with stove & metal pot, everytime she cooked there would be some dry slightly burnt rice at the bottom of the pot, she used to add some salt and hot water, and i would eat it from the pot. I miss my grandma 😭
I love this! It's always awesome to learn more about other cultures and their cooking styles. The clay pots are beautiful as well as functional. Also, it was awesome seeing a self-confessed amateur cook figure this out as the average watcher probably falls into that category (let's face it, Andrew, Inga, Alvin, and Rie are pretty much experts lol). Nice job, Sean. 🙂
omg I hope you guys post more videos with this theme!! I love Japanese cooking and learning about specific vessels and dishes made for them would be great for more types of cuisine!
Thank you for this video! I have almost the exact same donabe that was a gift from my mom after I exclaimed how beautiful it was when we were at Marukai, but Ive had it for years now and have been too intimidated to use it even once 😂😅.. We just had a Shabu shabu Thanksgiving (Im half Japanese but raised American), and Im determined to start using it and get more in touch with my Japanese roots. Im Sooo excited to season and start using my beautiful donabe!
Wow! This was so great to watch. Sean, you chose great recipes that exemplifies the beauty of a donabe (or really, earthenware in general). It makes me very happy to see the care you put into these dishes and your thought processes behind them. I look forward to more videos involving you; you are great!!
The pork belly recipe is based on a famous Chinese recipe called Hong Shoa Rou, it traditionally is braised in a clay pot as well. I'd like to try the japanese version too bc I like Japanese takes on chinese food.
Loved this. I have three different donabes in my kitchen right now (same style, basically a single, double, and quad size) and remember our huge one growing up. Loved your ideas too
That was really good, thankyou. I actually bought my first ever Donabe about three months ago, I'm in Australia and I'm still getting hang of it. I'm a mum of three with special needs and I don't usually have a lot of time on my hands, but I would love to make rice and other things in it. I bought a brown one from My Cookware Australia, the stuff they have there is amazing.
Thanks for the demo! I share your sentiment regarding the incorporation of something as beautiful, and yet sturdy, as a hand-crafted donabe into your daily cooking. I do this with Korean earthenware. I came across Naoko's channel earlier in the week and was impressed by the range of dishes that can be made using this clay pot. What was equally impressive was the sheer variety of shapes, sizes, and colors of donabe. I may just end up finding an appropriate occasion to gift myself a small one.
I also got inspired to try nabemono cooking, and I bought a Nagatani-en Kamado-san 3 gou double lid rice cooker, and I also bought a large mushinabe steamer pot from the same igayaki clay, both black color, and I bought the book, and for a week now my schedule is so busy I could not find time to try the out, but I have a feeling that they are magically good cooking devices, I plan on doing western dishes in it, and moroccan tagine dishes also, for example patatas alla riojana, or chicken with olives, lamb with dried prunes and almonds.
After watching a 91 year old Japanese female chef say she only cooks rice in the donabe, I had to get myself one too. I had seasoned it and haven’t made rice yet, I’m about to do that now, but I got so curious about it that I did some googling and found your video. My donabe came with an inner lid and said to turn the rice off after if starts to steam, but then I probably would get the crispy bottom. I enjoyed your video and also making that chicken Napa cabbage dish. Thank you.
So I got my first donabe a few days ago. My husband cannot eat a high iron diet so that cancels out any cooking on my cast iron pans and on my wok. I’m Chinese but I don’t want a clay pot from China (in case of any harmful chemicals). So I got the same exact donabe (the large one). I’m excited to try it out. So far I only seasoned it and boiled ravioli in it. That second recipe looked really delicious as well as the Napa roll ups. Thank you for such an informative video
What a great video and such great explanations! From a fellow LA foodie. PS I knew about Toiro and have shopped there but hadn’t bought a donabe yet. You showing us how to make Buta Kakuni (one of my favorite dishes) was the final shove (push?) I needed 😂🙏
I'm trying to switch from non-stick cookware to other types of cookware like carbon steel and stainless steel and, just now, clay pot for stews and rice. Been lots of fun learning new techniques and ways of cooking. Can't wait to get my donabe pot!
Thank you for this video. I've been researching donabe for a little bit. I own a tagine and love it, and wanted to make more stew type dishes and think a donabe would be the route. It is so neat that there are different kinds and sizes for specific sides and foods items. The tour of the specialty store was very nice :). Again thank you for sharing and I look forward to your next video
In Spain, when we made paella the part of the rice that gets a little bit burnt and crispy is called "socarrat" and it's the best, we love it. (Just dropping radom cooking data)
Omg, I would love to go into the Toiro store! I just ordered the "Ibushi Gin " donabe. I was torn on which to order but I found out that you can make stews and steam with this massive piece as well as smoke. So excited to smoke mushrooms
Loved this and seeing Sean! Always nice to see the usage of some older pieces of kitchen cookware that we often times overlook. Thank you for posting this!
Great video, Sean! I LOVE my Donabe. I had this exact one years ago. I also love this twist: instead of ingredients you are focusing on a vessel or other tool, like the carbon steel country pot video that Andrew made. Many people have these tools but don't really understand how to use them or know of all the options they can go with. There is a special Donabe called a Kamado San. Toiro store in LA is amazing!!
Oh my just got a lot of laughs but such useful information you shared, thank you, I actually got a same donabe from my son who lives in Japan, this size is good for four to six servings, great for hot pot..💛
Guess what? I came here with a passing curiosity of clay/ceramic pots, only to find what might be my soulmate cooking tool! 😂 Amazing video, lovely and relateable presenter, and awesome educational content! ❤ Look forward to more of your videos!
Excellent video. Great content, very good intro to this style of cooking/pot that I am unfamiliar with-would definitely like to see more of his adventures with it. Appreciate Sean much more because of this video. His take on the feeling of communality in reference to the size of the pot as opposed to the smaller size rang true, giving credence to his overall impression of his cooking experience with this type of cooking vessel. I would like to see more of him cooking with it!
Something about a stew-like food in a clay pot just gets me. Soup has to be the ultimate ‘bring people together’ food, because who doesn’t like a soup?? Sean, your way of speaking is so much like Andrew’s in how you’re both so informative without being cold or formal, it’s always like listening to one of your favorite teachers talk about something you’re also really passionate about! There does seem to be a disproportionate amount of zoom cuts in the Sean scenes of this video, it kind of took away from the emphasis when it happened so many times! All around great video, ATE is one of the best food channels to come out of food-tube yet 😁
I enjoyed this very much hahaha the moment Sean said Rie asked him if he wanted to borrow her donabe hahaha I laughed. More is better in this case, you get to experiment different ones! Love this!
Sending this to my Tata is who is a potter. I think this is very simular to how tamales must have been made before pressure cookers. I'll have to consider that when I learn my family recipe 😊 All and all, excellent video!
Awesome video. I think it's great that you reached out to experts to delve deeper into clay pot cooking and made such a variety of dishes. Would love to see you grill in that specialty donabe or do a bake.
I agree the earthenware pot could produce some unique white rice with the crispy bottom; however for the rest of the recipes you features i feel those could have been easily just cooked with a Dutch oven so given the maintenance, durability (prone to cracking), and prep i think i'd just stick to the Dutch oven for recipes. However, I would get a small clay personal pot just for things like Korean soups and other asian stews
Always make enough for leftover rice because leftover rice can be used in so many ways to make delicious foods that just aren't the same with fresh rice.
So I have an important question that I couldn't grasp from this video and may decide if I can buy one: Can you use it on an electric stove given its tendency to crack under too much heat or is a gas stove/portable gas burner the only option?
Thanks for the kind comments and for watching my first solo video! Since I shot this I’ve made a couple more quick yosenabe dinners in the smaller one. They’ve been relatively cheap and very easy.
Lots to learn in the kitchen so let me know what you think and what else you want to see from us!
Hi Sean, I tried to figure out what went wrong with your kakuni attempt when you said it doesn't seem to soften as fast as you thought it would be. Am no chef, only a foodie and a long time follower of Nami. I checked the kakuni recipe in her blog, and the picture in her recipe I guess points out the 'margin of error'. The meat wasn't actually seared, it appears to be 'browned' closer to being fried already and also she used a meat pounder before she browned the meat. And I guess it was also mentioned there: she only simmered it for 2-3 hours but one can simmer it longer. I guess it depends on the quality of the pork. Some people actually do the 'rafute' way wherein they simmer first the pork before it gets browned then simmered in the dashi and all seasonings. Congrats on your solo spot, looking forward to more videos from you. I don't know if you are culinary trained like rie or inga, but i love it when non-chefs explore cooking because it encourages ordinary people to try and enjoy the wonders of cooking :)
@@erickfrago7224 I did skip that step! I didn’t have a meat mallet and ngl considered using my toolbox hammer which I thankfully realized was a terrible idea before I did it.
5th Q+0w8t7rq mlm is mlm
Hi gh
Hi Sean, I really liked this video. Your explanation was so soothing and easy to understand for beginner home cooks like me. I will definitely try to get Donabe if it is available where I live.
I would actually love this to become a sort of companion series to Andrew's "I cooked x meals with x ingredient". "I cooked x meals with x cookware" can provide a similar deep dive into what makes a pot or dish or device useful and important.
They kinda sorta do....
Inga showcased a toaster oven,
Andrew showcased a Japanese knife,
Inga, Blender
Andrew, carbon steel pan...
but yes, I'd like to see more too 😄
In Nigeria, we have something called “ikoko irin” (in Yoruba), which translates to iron pot; they are mostly used for cooking for large events and outdoor spaces. Women have them made, with their names engraved on the pots/pans within the set, and pass them down to their children.
My mother uses a smaller one to prepare (medicinal) herbal teas, generally referred to as “Agbo” on the cooker.
We have basically the same thing in Ghana called Dades3n.It’s amazing for making jollof
I think what I love about this channel and about Sean's video is how it's intelligent, not pandering, not flashy, and down to earth but thoughtful narrative specifically for people who care about food.
So I'm Haitian and it never ceases to amaze me how different cultures are so different yet so similar, rice is a HUGE part of our culture and everybody knows the crunchy rice at the bottom is a delicacy, I think the Chinese have something called Bo-zai-fan (spellcheck) and it revolves around the crunchy rice, this is why I love learning about other cultures
We call it Kanzo in Ghana. The crunchy rice at the bottom
@@nootutey oh yeah I'd expect you to like it too cousin lol 😎
The crunchy rice itself is called guo ba in chinese :D
Bo zai fan is the cantonese way of saying it!
@@xiaomoli5 Thank you, good to know :D
I love to learn about cooking and kitchenware from this channel. Everyone shows the recipe and moves on but you always go deeper. Every video is very interesting!
I would love to see more Sean solo videos!! The energy and commentary just vibed with me a lot, it's the perfect calming video to watch on a rainy afternoon with some treats and a drink. This honestly made me want to try out clay pot cooking myself and the glowing recommendation for the rice immediately made me want to get a donabe of my own.
I would like to see a home-and-away series. Dinner for two at home and dining out that explores cost, time, and effort. Is there value in going out?
Ned (from the Try Guys) and his wife did a few episodes like that
Fun fact: modern Japanese gas burners have a temperature sensor (just as in a rice cooker) as a safety design, which automatically reduces the burner to minimum and then shuts off the burner (beeping each time) when it senses the pan getting too hot. Annoying when you're trying to season a cast iron or carbon steel pan (when you're deliberately trying to get a pan super hot) but it coincidentally makes cooking rice on the stove-top fool proof (not that anyone in Japan cooks rice without a rice cooker).
Sean is just out here collecting all the pots LOL. Please keep it going! I want you to have all the types of cooking vessels
That was easily my favorite episode of About To Eat. You're an excellent host. I hope to see you do more episodes in the future.
Sean: I've never cooked rice without a rice cooker.
Uncle Roger: Just use a rice cooker
I agree with Sean more. But in a world with such modern conveniences, it's nice to not know how to cook rice the old method. But personally, I enjoy trying to cook rice now and again without a rice cooker. Maybe in times when I already have to do the dishes anyways and wanna do less washing so I'll just use the same pot I cooked rice in.
living without rice crust seems like a horrible existence
Great video, you did an amazing first solo, Sean! You got me laughing out loud a couple times haha. I love that you explored the recipes possibilities, the pros and cons of the pot, and even talked to Rie about recipes - i love this nerdy foodie group a lot :)
cooking rice without a rice cooker is such a flex nowadays lol
Ugh. I miss eating Cantonese style clay pot rice dishes so much. There's so many variations available in SF and in the motherland, but not really down in SD. Been seriously considering getting a clay pot as well. 😭
In Puerto Rico we call the crispy bottom of the rice "pegao" which my family fought for lol. Mostly my brother and sister. When making yellow rice, the seasonings we add just makes it much more flavorful!
1:59 I love how every culture has it's own term for this. In Puerto Rico, we call it "pegao"
the way sean talks about things is just different from everyone elses and i love it a lot
This ep radiated wholesome learning energy and we love to see it! 👏
Thank you for walking us through the whole process, it really helps us in considering our purchases!
im mixed japanese american and my family moved to america in the 50s, but we never got to experience japanese culture fully due to.. circumstances, so watching videos like this makes me sad but happy at the same time
Buta Kakuni is so similar to a Vietnamese dish “Thịt kho tàu”, which legit mean Braised Pork Belly and eggs, ofc the seasoning is different but I was surprised that Japan has a similar version, would try to make it in the near future and compare the two versions. Great videos 😊
We have one in Thailand too. 😀
I bought an basic individual sized donabe a while back and it has been a game-changer. I can easily and confidently put together satisfying meals for one (clay pot rice, hot pot, udon in broth) in a fairly quick amount of time.
#1 I love that store on Sawtelle. #2 When braising meats, they will always get tougher before they break down and become “chopstick tender." If it’s still tough, leave it on for longer! It usually starts to break down at the 3-4 hour mark depending on the type of heat, how hot, they type of meat, and how large is the cut of meat.
You had me the moment you pulled out the third donabe. Great vid, and thanks for bringing us along your journey!
I think that connecting with our past in terms of various cooking cultures can help us develop a stronger bond to the future. So, it was a good insight into the traditional ways of preparing and creating these quintessential foods in a specific food culture.
In India also clay pot cooking has been prevalent in most regions and is an age old thing!! It's cool to know many other Brown cultures and also Asian cultures use their versions of clay pot for cooking!!
I LOVE this video. you can tell that Sean is really passionate about the topic, and that kind of attitude and enthusiasm gets me every time. keep it up dude!!
One of my favourite channels on RUclips, hands down. And I just noticed you're not that far off 1 million subscribers. Go team!
The genus - and genius - of A.T.E. is taking the esoteric and making it everyday. Each segment, measured and leveled, elevates us into believing that they are the one and the same.
In the Philippines, our parents scolds us when we cook rice and it ends up with a burnt bottom 😂 It means you were not looking after the rice when its cooking. Its amazing to know that other cultures appreciate burnt rice 😂
We appreciate the “totong” or “dukot” in our family because of the flavor. It’s really good with the soup so I guess it’s different with each household 😆
I agree that there's something magical about cooking in clay pots! It's amazing how many cultures use them - I have clay pots from India, Columbia and Japan. Love them!
learning about different cultures is really so interesting! in the Philippines, we call that charred bottom of the rice, "tutong," and is actually avoided when cooking rice because in our household (can't speak for others tho) it's considered "sunog" (burnt in english) and cannot be eaten anymore once it has reached that level. but hearing sean speak about his childhood with that type of rice gave me a different outlook on tutong hehe. looking forward for more vids like these :)
That's really interesting to hear since our household would fight over tutong haha. It's usually the cook gets that part, so I had to learn to cook lol
From PH here too.
Our old "angel" likes to eat the tutong also. I thought before she likes it since she's shy to get the "good" rice but no she loves the tutong. When i was young we always cook in the stove since rice cooker cannot produce tutong haha
Earthenware has always been a daunting and extreme feeling luxury item that's felt intimidating. That and there was only 1 or 2 things I'd ever think of making in it. But this makes me remember I felt the same way about cast iron despite growing up around with it. Then about 10 years ago when it started to get trendy, I got one and now I use it daily.
Also there's something wonderful that nabemono, stew, could be interpreted as "pot thing"
My mum has a clay pot too, the soups boiled in those tastes SUPER amazing and full of depth 👍🏻👍🏻👍🏻
I bought a small one like yours when I moved to Taiwan, though it was on the cheaper end of donabes. I had no idea that I had to season it, and I ended up burning things (rice!) a lot. In the end I gave it away. 😢
This video made me rethink the possibility of giving it another go, though. We'll see. 🤔
Sean, we love having you on this channel! You're such a great addition! :)
For years I have clay bowl and never use it for cooking even though it has a matching clay lid. Until i watch this, i realize it was donabe. I wish i knew it sooner.
I've never seen a steam insert for a tajine (in Moroccan cooking the steaming is done by layering, i.e. layer of aromatic/hardy vegetables to protect the bottom from burning, then meat, spice paste, then another layer of soft fastcooking vegetables to release water and steam), cool to see there are ceramic ones!
Exactly, they're going to be easy to wash.. but i think that the clay makes food much more earthy and flavorful
A very informative donabe party. Good job Sean!👏🏽
I love that slightly burnt rice in the bottom. My grandma used to cook rice with stove & metal pot, everytime she cooked there would be some dry slightly burnt rice at the bottom of the pot, she used to add some salt and hot water, and i would eat it from the pot.
I miss my grandma 😭
I love this! It's always awesome to learn more about other cultures and their cooking styles. The clay pots are beautiful as well as functional. Also, it was awesome seeing a self-confessed amateur cook figure this out as the average watcher probably falls into that category (let's face it, Andrew, Inga, Alvin, and Rie are pretty much experts lol). Nice job, Sean. 🙂
A series focusing on cookware here would be pretty cool and a nce contrast to the one based on one ingredient
omg I hope you guys post more videos with this theme!! I love Japanese cooking and learning about specific vessels and dishes made for them would be great for more types of cuisine!
This was just so comfy. I liked the storytelling of this a lot!
In north africa we use also clay pot kinda similar (tajin ) and when we buy it we soak it more than
24h in water to protect it from heat
lol that awkward helplessness of "welp, I was just curious about this, and now I have 3"
Thank you for this video! I have almost the exact same donabe that was a gift from my mom after I exclaimed how beautiful it was when we were at Marukai, but Ive had it for years now and have been too intimidated to use it even once 😂😅.. We just had a Shabu shabu Thanksgiving (Im half Japanese but raised American), and Im determined to start using it and get more in touch with my Japanese roots.
Im Sooo excited to season and start using my beautiful donabe!
Wow! This was so great to watch. Sean, you chose great recipes that exemplifies the beauty of a donabe (or really, earthenware in general). It makes me very happy to see the care you put into these dishes and your thought processes behind them. I look forward to more videos involving you; you are great!!
I love that Rei’s donabe looks like a witches cauldron
The pork belly recipe is based on a famous Chinese recipe called Hong Shoa Rou, it traditionally is braised in a clay pot as well. I'd like to try the japanese version too bc I like Japanese takes on chinese food.
ugh i love the crispy rice at the bottom of the pot. in puerto rico we call it pegao and it's my favorite thing.
Been missing Rae on the channel! She must be SO BUSY with the baby, but would be nice to see her in a video soon!
Loved this. I have three different donabes in my kitchen right now (same style, basically a single, double, and quad size) and remember our huge one growing up.
Loved your ideas too
That was really good, thankyou. I actually bought my first ever Donabe about three months ago, I'm in Australia and I'm still getting hang of it. I'm a mum of three with special needs and I don't usually have a lot of time on my hands, but I would love to make rice and other things in it. I bought a brown one from My Cookware Australia, the stuff they have there is amazing.
Great video! Sean is a nice addition to the channel ^_^ Looking forward to more content featuring him
Thanks for the demo! I share your sentiment regarding the incorporation of something as beautiful, and yet sturdy, as a hand-crafted donabe into your daily cooking. I do this with Korean earthenware. I came across Naoko's channel earlier in the week and was impressed by the range of dishes that can be made using this clay pot. What was equally impressive was the sheer variety of shapes, sizes, and colors of donabe. I may just end up finding an appropriate occasion to gift myself a small one.
you sold me on that crispy rice, the rice cooker can never char it so lovely like that.
I also got inspired to try nabemono cooking, and I bought a Nagatani-en Kamado-san 3 gou double lid rice cooker, and I also bought a large mushinabe steamer pot from the same igayaki clay, both black color, and I bought the book, and for a week now my schedule is so busy I could not find time to try the out, but I have a feeling that they are magically good cooking devices, I plan on doing western dishes in it, and moroccan tagine dishes also, for example patatas alla riojana, or chicken with olives, lamb with dried prunes and almonds.
Honestly burnt bit is so good and it IS the reason I want to cook rice stove top
After watching a 91 year old Japanese female chef say she only cooks rice in the donabe, I had to get myself one too. I had seasoned it and haven’t made rice yet, I’m about to do that now, but I got so curious about it that I did some googling and found your video. My donabe came with an inner lid and said to turn the rice off after if starts to steam, but then I probably would get the crispy bottom. I enjoyed your video and also making that chicken Napa cabbage dish. Thank you.
I'm sold! I bought a donabe and Naoko's cook book. But I really want to try the Buta Kakuni!
Gosh I just love how thoughtful this channel is. Thank you for sharing with us!
So I got my first donabe a few days ago. My husband cannot eat a high iron diet so that cancels out any cooking on my cast iron pans and on my wok. I’m Chinese but I don’t want a clay pot from China (in case of any harmful chemicals). So I got the same exact donabe (the large one). I’m excited to try it out. So far I only seasoned it and boiled ravioli in it. That second recipe looked really delicious as well as the Napa roll ups. Thank you for such an informative video
So glad we’re finally getting to see a solo video of Sean
I love Sean's videos. Thanks for sharing and walking us through this learning journey with you.
the video in a nutshell:
"i started with one (donabe), and ended up with three." 😂
What a great video and such great explanations! From a fellow LA foodie. PS I knew about Toiro and have shopped there but hadn’t bought a donabe yet. You showing us how to make Buta Kakuni (one of my favorite dishes) was the final shove (push?) I needed 😂🙏
I'm trying to switch from non-stick cookware to other types of cookware like carbon steel and stainless steel and, just now, clay pot for stews and rice. Been lots of fun learning new techniques and ways of cooking. Can't wait to get my donabe pot!
Really enjoyed your descriptions and instructions, as well as off-hand comments about the whole process.
New ATE character 😳
I can not wait to purchase one!!!
Thank you for sharing! 😘👍🏼
I really liked watching your video and your way of talking. Please keep making videos!!
Thank you for this video. I've been researching donabe for a little bit. I own a tagine and love it, and wanted to make more stew type dishes and think a donabe would be the route. It is so neat that there are different kinds and sizes for specific sides and foods items. The tour of the specialty store was very nice :). Again thank you for sharing and I look forward to your next video
I’d absolutely love to see more of this series! Hopeful to see a new episode soon!
In Spain, when we made paella the part of the rice that gets a little bit burnt and crispy is called "socarrat" and it's the best, we love it. (Just dropping radom cooking data)
*excellent presentation man! Thx for uploading!*
Omg, I would love to go into the Toiro store! I just ordered the "Ibushi Gin " donabe. I was torn on which to order but I found out that you can make stews and steam with this massive piece as well as smoke. So excited to smoke mushrooms
Great video! Love the beauty and design of cooking ware and this video shows that off nicely. Well done Sean can't wait to see more from you!
I looooove this video! Amazing job! So happy you’re here!
Loved this and seeing Sean! Always nice to see the usage of some older pieces of kitchen cookware that we often times overlook. Thank you for posting this!
Loved this episode and how the three Donabe matches their owner really well!
Great video, Sean! I LOVE my Donabe. I had this exact one years ago. I also love this twist: instead of ingredients you are focusing on a vessel or other tool, like the carbon steel country pot video that Andrew made. Many people have these tools but don't really understand how to use them or know of all the options they can go with. There is a special Donabe called a Kamado San. Toiro store in LA is amazing!!
I have one and i love it so much! I only ever use it for shabu shabu or sukiyaki but would love to try other classic Japanese dishes soon!
Oh my just got a lot of laughs but such useful information you shared, thank you, I actually got a same donabe from my son who lives in Japan, this size is good for four to six servings, great for hot pot..💛
I like this kind of content, where we are shown new things that's not normally used longer.
Guess what? I came here with a passing curiosity of clay/ceramic pots, only to find what might be my soulmate cooking tool! 😂
Amazing video, lovely and relateable presenter, and awesome educational content! ❤ Look forward to more of your videos!
Excellent video. Great content, very good intro to this style of cooking/pot that I am unfamiliar with-would definitely like to see more of his adventures with it. Appreciate Sean much more because of this video. His take on the feeling of communality in reference to the size of the pot as opposed to the smaller size rang true, giving credence to his overall impression of his cooking experience with this type of cooking vessel. I would like to see more of him cooking with it!
Something about a stew-like food in a clay pot just gets me. Soup has to be the ultimate ‘bring people together’ food, because who doesn’t like a soup??
Sean, your way of speaking is so much like Andrew’s in how you’re both so informative without being cold or formal, it’s always like listening to one of your favorite teachers talk about something you’re also really passionate about!
There does seem to be a disproportionate amount of zoom cuts in the Sean scenes of this video, it kind of took away from the emphasis when it happened so many times!
All around great video, ATE is one of the best food channels to come out of food-tube yet 😁
Got a large donabe for 25 bucks today! Super excited to use it
I enjoyed this very much hahaha the moment Sean said Rie asked him if he wanted to borrow her donabe hahaha I laughed. More is better in this case, you get to experiment different ones! Love this!
Sending this to my Tata is who is a potter.
I think this is very simular to how tamales must have been made before pressure cookers. I'll have to consider that when I learn my family recipe 😊
All and all, excellent video!
Love this episode. I’m getting a Danobe from toirokitchen if they deliver
Awesome video. I think it's great that you reached out to experts to delve deeper into clay pot cooking and made such a variety of dishes. Would love to see you grill in that specialty donabe or do a bake.
Very interesting information, Thanks for sharing
Sean's voice is really soothing.
Nice job and very informative! Looking forward to more of your content!
I agree the earthenware pot could produce some unique white rice with the crispy bottom; however for the rest of the recipes you features i feel those could have been easily just cooked with a Dutch oven so given the maintenance, durability (prone to cracking), and prep i think i'd just stick to the Dutch oven for recipes. However, I would get a small clay personal pot just for things like Korean soups and other asian stews
Always make enough for leftover rice because leftover rice can be used in so many ways to make delicious foods that just aren't the same with fresh rice.
So I have an important question that I couldn't grasp from this video and may decide if I can buy one: Can you use it on an electric stove given its tendency to crack under too much heat or is a gas stove/portable gas burner the only option?
All Naokos are wonderful, it's just fact 😃