Steamer - Black - Large
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BLACK LARGE STEAM COOKER
HEALTHY MUSHI-NABE - Donabe steam cooker made by NAGATANI-EN, designed to satisfy professionals and serious 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 on the basket (steamed).
The Iga clay, called "the breathing clay," allows for good heat retention. Bonus freshness! It can serve as a tabletop refrigerator: put water and ice cubes under the basket, then place, for example, your sashimi on it 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 enamel
- Dimensions: diameter 30 cm (excluding handles) total height 22 cm
- Capacity 3L - ideal for 3/5 people
- Made in Iga, Japan
- Poids : 5.4kg
Original notice and recipe ideas in Japanese. Basic usage instructions provided in French.
ATTENTION: carefully 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 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 having many holes that must be filled before the first use by making "okayu". This cooking brings out the "glue" from the rice to waterproof the inner wall.
- Wash the donabe well with water, dry it thoroughly, and let it dry well upside down
- Put water up to 3/4 and 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 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...