Rice cooker 2/4 people

KAMADOSAN 2 GO

Rice cooker made by NAGATANEN, designed to satisfy professionals and great enthusiasts. It has indeed been studied to recreate the taste of rice traditionally cooked in a "donabe". This taste and texture of well-puffed and shiny rice, forgotten since the arrival of the convenient rice cooker...

The Iga clay, known as "the breathing earth," allows for a gentle rise in temperature and good heat retention, but in a traditional "donabe," this cooking requires constant monitoring to prevent the water from overflowing. The "Kamadosan" is the result of over 3 years of research to avoid this delicate supervision. It combines this Iga clay with glazing, it is thicker than other donabe for better cooking quality, and it has a double lid system with a number of cleverly placed holes.

The heat penetrates the heart of the grain of rice while retaining moisture. This way, you will achieve that shiny, well-puffed rice at home that you will bring to the table with pleasure. A joy to share with family and loved ones!

Wonderful durability
Iga donabe is also known for its great durability. With your care, Kamado-san can last a long time. This will only add a more pleasant character to it.

Best seller Donabe
In Japan, this donabe rice cooker, Kamado-san, has been the best-selling donabe from Nagatani-en since its introduction in 2000. This donabe is not only very popular at home, but it is also in high demand by restaurants keen on serving high-quality rice to their customers. Some restaurants offer individual donabe rice service at the table.

Awarded the Good Design Award of Japan.

This Donabe rice cooker, Kamado-san, is not only ideal as a daily cooking tool but also makes a beautiful presentation at the table.

 

THE MANUFACTURER AND THE EARTH IGA

• Cooker supplied with its trivet and wooden spatula
• Fire: Gas only
• Capacity: 2 GB (360g raw rice)
• Material: Iga clay and glaze
• Dimensions: diameter 21.5 cm (excluding handles) total height 15 cm
• Made in Iga, Japan

 

THE MANUFACTURER AND THE EARTH IGA

Nagatanien, founded in 1832, is the most important of the Iga-yaki kilns (traditional Japanese pottery dating back to the 7th century). Their wish is to continue to keep Japanese culinary art alive by adapting to today's life. Their donabe is a best seller that has received the Good Design Awards in Japan. 

Historically, the Iga region was a lake bed. Its unique soil is thus composed of very ancient seabeds that create air bubbles during cooking. It is these air bubbles that allow the Iga soil to breathe and retain heat better than any other soil. Moreover, this soil withstands very high temperatures; that is why the donabe can be placed directly on the flame without cracking.

USE & MAINTENANCE

• Do not leave uneaten rice
• Do not soak in water
• Wash with water and dish soap
• Do not put in the dishwasher
• Dry upside down to ensure the bottom dries well (risk of mold)
• Do not cool down abruptly by placing the hot cooker on a cold surface or by running it under cold water (risk of cracks)
• Handle with pot holders while the cooker is hot
• Never place on a flammable surface
• Do not use for frying (the earth being porous, the oil could fall onto the fire)

"Your donabe develops its character as it ages."
As you use your donabe, it develops character and that is something to be proud of.

Very fine cracks may appear on the surface (glaze) of the donabe. They are called "kannyu" in Japanese and the cracks resemble veins. These are naturally occurring cracks in the glaze and will not affect the functionality of the donabe.

Once you start using the donabe, the bottom part begins to change color and black spots (like burn marks) may appear. This is also part of the normal development and the donabe can be used safely. However, if the bottom part seems to be darkening too quickly, the heat you are using may be too high. In this case, we suggest using the donabe at a lower heat level.

EXAMPLES OF RECIPES 

Kamado-san can also be used to prepare soup, stew, or fondue.
Although Kamado-san is specifically designed to prepare high-quality rice, this beautiful donabe can also be used for other purposes, such as making soup, stew, or fondue. (You do not need to use the inner lid.)

 

Chicken cooked rice
"It's a rice dish with chicken and vegetables that you'll want to prepare in the fall. The Japanese ingredients can be replaced with vegetables of your choice."

For 3 people

• 1 cup of white rice
• 1 cup of sticky rice
• Water 350 ml
• 200 g of chicken thigh
• Burdock 50g
• 50g carrots
• 3 shiitake mushrooms (about 50g)
• Mitsuba
• 2 tablespoons of soy sauce
• 2 teaspoons of mirin

1. Wash and drain the white rice/glutinous rice (you can wash them at the same time), then soak them in the same amount of water for about 20 minutes.
2. Cut the chicken thighs into bite-sized pieces, sprinkle with 2 g of salt, and let rest for about 20 minutes to season. Scrub the burdock skin with a scrubbing brush, cut it in half lengthwise, and then slice it thinly on the diagonal. Cut the carrots into strips about 2 cm long. Thinly slice the shiitake mushrooms.
3. Put (1) in the "Kamado-san" and mix, then put (2) on top. Set the lid and heat over medium-high for 10 to 11 minutes. Turn off the heat and let it steam for 20 minutes. *The recommended time to turn off the heat is about 1 to 2 minutes after the steam starts to escape from the top lid. *Heating time varies depending on the size of the "Kamado-san". Please refer to the provided recipe book.
4. Open the lid, mix well, and add the chopped mitsuba leaves. 

How to make "OKAYU"?

The Iga earth has the property of containing numerous air bubbles that need to be filled before the first use by doing the "okayu". This cooking brings out the "glue" of the rice to waterproof the internal wall.

1. Wash the donabe well with water, wipe it well, and let it dry upside down. 
2. Fill with water up to 3/4 and add pre-cooked rice (about 100g for the Kamadosan 2/3 people)
3. Mix and close the outer lid only. Cook over low heat until boiling. Then slightly move the lid to prevent overflow and let it cook gently.
4. Once the okayu is obtained, turn off the heat and let it cool for a little over an hour before retrieving the rice. Wash the donabe.

"Okayu is consumed with condiments (pickled plums...) or by mixing in an egg..."