Steamer - White - Medium
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WHITE MEDIUM STEAMER
HEALTHY MUSHI-NABE M - M size donabe steamer, made by NAGATANIEN, designed to satisfy professionals and great enthusiasts.
This Mushi Nabe allows for quick steaming to preserve all the flavors and nutrients of each ingredient. Thus, delicate foods such as asparagus or broccoli retain their crunch. The large basket is ideal for preparing a single dish to share. It is also possible to cook simultaneously in the bowl (boiled) and others in the basket (steamed).
The Iga earth, known as "the breathing earth," allows for good heat retention. Bonus freshness! It can serve as a tabletop refrigerator: put water and ice cubes under the basket, then place your sashimi on top and put the lid back on, guaranteed success!
A happiness to share with family and loved ones!
FEATURES
- Fire: Gas only
- Material: Iga clay and glaze
- Dimensions: diameter 27 cm (excluding handles) total height 18 cm
- Capacity 2L - ideal for 2/3 people
- Made in Iga, Japan
'Origin notice and recipe ideas in Japanese. Basic usage instructions provided in French.'
ATTENTION: please read the precautions for use and maintenance before first use.
USE & MAINTENANCE
- 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 having many holes 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.
- Wash the donabe well with water, wipe it well, and let it dry upside down.
- Fill with water up to 3/4 and add already cooked rice (about 200g)
- Mix and close the lid. Cook over low heat until boiling. Then slightly shift the lid to prevent overflow and let it cook gently.
- 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..."