For sale is a Made in Japan Ambai Clay Donabe(IH Response) Casserole Pot with Sawara Wood Lid Makoto Koizumi Design. What in Japan by Makoto Koizumi manufacturing in series 'ambai'. Boil rice, of course, and Braised dishes Can cook delicious. A clean, modern design So, perfect for both Japanese and western dishes. Intact Having to be put on the table So the ideal for hospitality. Also, after the cooked rice Even if boiled-rice container with attached straw wood lid Usable. You can use commercially available glass lid and steam baskets 180 mm Because the the pot in various applications, long usable. tackle IH earthen pot of Ambai. In good heat storage and heat-resistant ceramics to react to IH in pots outside, so warm earthenware pot itself as well as an open fire, can be cooked directly． Ambai clay Donabe Casserole Pot. It needs to be prepared for leak and breakage resistant. The instruction sheet(Japanese version only) which came with the pot shows some steps to follow. -- Donabe instructions -- Donabe are wonderful for cooking but require some care. Here are the main points for curing a donabe: Before you cook, make sure that the bottom of the donabe is dry. After using,the donabe will definitely have crack-like lines, but it is natural, actually a good sign, not crack, so please don't worry. Donabe must be cured prior to use. 1 Check that the bottom is dry 2 Fill 80 percent with water. Add COOKED rice to equal 1/5 the amount of water. (The end result will be porridge, NOT 'rice'.) 3 Cook over low heat until rice porridge gets thick and glue-like sticky. 4 When finished, cool for at least one 1 hour then remove and wash donabe with water. (The 'glue' fills up invisible holes and make the donabe stronger).
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