Rice cooker 4/6 people
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KAMADOSAN 3 GO
Rice cooker for 4/6 people made by NAGATANI-EN, designed to satisfy professionals and great enthusiasts. It has indeed been developed to recreate the taste of rice traditionally cooked in a "donabe". This taste and texture of well-fluffed and shiny rice, forgotten since the arrival of the very convenient electric rice cooker...
The Iga clay, known as "the breathing clay," 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 boiling over. The "Kamadosan" is the result of more than 3 years of research to avoid this delicate supervision. It combines this Iga clay with a glazing, it is thicker than other donabe for better cooking quality, it has a double lid system with a number of cleverly placed holes, ...
The heat penetrates the heart of the rice grain while retaining moisture. This way, you will get, at home, this shiny and well-fluffed rice that you will gladly bring to the table. A joy to share with family and loved ones!
FEATURES
- Cooker supplied with its trivet and wooden spatula
- Fire: Gas only
- Capacity: 3 GB (540g uncooked rice)
- Material: Iga clay and enamel
- Dimensions: diameter 24 cm (excluding handles) total height 18 cm
- Made in Iga, Japan
- Weight: 3.6kg
Original notice and recipe ideas in Japanese. Instructions for plain rice in French.
ATTENTION: carefully read the precautions for use and maintenance before first use.
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 well inside out so that the bottom dries properly (risk of mold)
- Do not cool abruptly by placing the hot cooker on a cold surface or by running it under cold water (risk of cracks)
- Handle with oven mitts while the cooker is hot
- Never place on a flammable surface
- Do not use for frying (since the clay is porous, the oil could drip onto the fire)
HOW TO MAKE "OKAYU"?
The Iga clay has the property of containing many air bubbles that need to be filled before the first use by making the "okayu". This cooking brings out the "glue" of the rice to waterproof the inner wall.
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Wash the donabe well with water, dry it thoroughly, and let it dry well upside down
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Put water up to 3/4 and already cooked rice
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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.
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Once the okayu is ready, turn off the heat and let it cool for a little over an hour before retrieving the rice. Wash the donabe.
Okayu is eaten with condiments (salted plums...) or by mixing in an egg...