Rice cooker 4/6 people

KAMADOSAN 3 GO

Rice cooker for 4/6 people made by NAGATANI-EN, 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 automatic 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 overflowing. The "Kamadosan" is the result of over 3 years of research to avoid this delicate monitoring. It combines this Iga clay with 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 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!

FEATURES

• Cooker supplied with its trivet and wooden spatula
• Fire: Gas only 
• Capacity: 3 GB (540g raw rice)
• Material: Iga clay and glaze
• Dimensions: diameter 24 cm (excluding handles) total height 18 cm 
• Made in Iga, Japan

Original notice and recipe ideas in Japanese. Instructions for plain rice in French. 

ATTENTION: please 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 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)

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. Put water up to 3/4 and already cooked rice. 

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..."