Your Official Donabe Guide: Which one to purchase, what to cook in them, & why bother?
With so many great options, the wonderful world of donabe cookware can feel overwhelming...so here’s a guide to help you choose the right one.
What’s a donabe?
Simply put, a donabe is a Japanese earthenware clay pot—one of the country’s oldest forms of cookware. In Japanese, do means clay, and nabe means pot. Donabe come in a wide variety of pottery styles (all equally beautiful), from Iga-ware, to Shigaraki-Ware, to Banko-Ware. Most of my donabe are Iga-ware crafted by Nagatan-Ien, one of Japan’s oldest makers which can be found in LA at Toiro. The clay used for these donabe is said to have originated from Lake Biwa in the Mie-Prefecture, celebrated for its porousness and durability. In turn, the donabe retain and evenly distribute heat, enabling gentle, consistent cooking. You’ll find that donabe cookware enhances the natural flavors of whatever ingredients you use and that they offer a therapeutic cooking experience. Designed for everyday use, these beautiful pots can last a lifetime with proper care!
One of my favorite things about donabe is how seamlessly they transition from kitchen to table, serving as both a functional and beautiful centerpiece. With a portable burner, you can cook directly at the table (great for shabu shabu nights) and you’ll find that the donabe always make for great conversation pieces…
What can you make in a donabe?
Just about everything—from soups, stews, curries, and hot pots (nabe), to rice, simmered fish, and vegetables. Some are specially designed for roasting and steaming, while others even allow you to grill! Personally, my favorite is my rice donabe because rice always felt kind of fussy to make until the Kamado-San donabe came into my life. I love that you can create a complete, one-pot meal by simply placing a piece of protein directly on top of the rice and letting it cook all together.
Because donabe cooking is often low and slow, it helps preserve the nutrients in your ingredients while delivering flavorful dishes with minimal added oils, sugars, or seasonings. Healthy, nourishing & delicious.
Here’s a look at what these beautiful pots can do:
Steamed Rice: Fluffy, glossy, chewy, and perfectly cooked.
Hot Pots: From miso soup to shabu-shabu and sukiyaki, along with any soup recipe you love.
Curries & Stews: Especially great for dishes that benefit from long, slow cooking or braising.
Vegetables: The magic of steam-frying—sauté the veggies, then cover with the lid to finish cooking with steam.
Meat: You can braise meat in a donabe, and some even allow for grilling!
From Left: Chanterelle Rice, Spicy Shrimp Hot Pot, Udon Noodle Miso Soup, Shiso Rice, Veggie & Kelp Noodle Stir Fry, Medicinal Broth, Sake Steamed Clams, Chirashi Sushi Over Rice, Braised Chicken in Black Vinegar Sauce
Different styles of donabe and the right one for you
Donabe should be considered investment pieces. Different regions offer unique clays and glazes, making aesthetics a personal choice. If you’re looking to learn more, donabe expert Naoko Takei Moore, also known as Mrs. Donabe, provides great insights in her book —a must-buy if you’re entering the donabe chat.
*Important: Most donabe only work on gas stoves. I’ve specified which donabe are induction-compatible below.
All Purpose Donabe - A simple “classical” donabe that is nice for soups and general cooking. You can make rice in it, it’s just not as perfect. There are countless options so it comes down to personal preference: Light grey striped, autumnal tones, contemporary white, mixed grey.
Rice Donabe - Hands down the best donabe if you’re someone who loves a good rice dish. Generally, I recommend a “3-cup” donabe which makes enough rice for 10 people. You can also make just 1 cup of rice in these. Please see the below note about Japanese rice cups vs US cups so you aren’t confused about sizing! Opt for the Kamado San 3-cup which comes in white - it’s my most used donabe! This if you want a single serving option, an inexpensive option, or an autumnal toned 3-cup!
Sizing: I’d recommend a rice donabe that’s at least 2-cups in size.
The ratio of rice to water for cooking in a donabe is usually 1 cup of rice to 1.2 cups of water. (I’m always using my phone calculator) or 180 ml rice to 200 ml of water
A Japanese rice cup, also known as a gō, is smaller than a US measuring cup. Japanese rice cup: A gō is 180 milliliters (ml), or about 3/4 of a US cup. Make sure to note this if following a Japanese recipe
Donabe Steamer - I love this because the steamer grate is removable and then it becomes an all-purpose donabe. It’s like a 2-in-1, so if you’re someone who loves steamed vegetables, steamed fish or dumplings, but also wants to make soups and hot pots, then THIS is for you (here in white).
Some more unique styles & honorary mentions:
Tagine Style Donabe - This lesser-known donabe is one of my favorites for its unique steam-frying ability. Unlike traditional donabe, the base resembles a skillet rather than a pot, making it perfect for sauté-steaming vegetables, fish, chicken, and thinly sliced meats. You can also place potatoes or root vegetables on a grate to “roast” them to perfection.
Miso Soup Donabe - If you LOVE miso soup and thicker stews or curries
Water Grill Donabe - This came later down the line for me and honestly, I rarely use it. It is really fun to bring to the table as a communal “bbq” experience and I love that it runs on water.
Charcoal Grill Donabe - Got this for my birthday and can’t wait to use it. Think yakitori, but indoors (with the windows open…)
Donabe Smoker - If you really love the flavor of smoked foods
Egg Baker - So cute and small. I make 1-2 eggs in this all the time.
Seasoning Your Donabe (1 time process before use)
It’s essential to season your donabe before its first use. This simple one-time process involves making rice porridge as your inaugural dish. The starch from the porridge seeps into the clay, forming an extra protective layer that enhances the donabe's durability. Think of it as a form of insurance for your pot—making it even stronger! It might sound daunting, but it’s easier than it seems. Here’s MrsDonabe’s guide/video on how to season your donabe.
Cleaning, Caring, Do’s & Don’ts
Cleaning: Use a sponge or natural-bristled brush with mild dish soap and lukewarm water to wash after use. Don’t soak it.
After washing: make sure to dry the bottom of the donabe completely before storing or using it again. Place it upside down on stove to let it fully dry. This will prevent mildew growth.
Don’t put your donabe in the dishwasher/microwave.
Don't heat your donabe while the bottom is wet, or heat it over high heat from the start. The porous base can crack if it's wet.
Don’t place a hot donabe onto a cold surface. Always use a trivet to place it on.
Staple ingredients to have beforehand
Kombu (dried sea kelp used to make dashi)
Katsuoboshi (dried bonito flakes, also used to make dashi)
Dried Shiitake Mushrooms
Koshihikari Rice (short grain Japanese rice)
Dashi Packets (an easy, instant way to make dashi in a pinch) or Hondashi
Sake (rice wine), Mirin (sweet Japanese rice wine), & Soy Sauce
The holy trinity^!!! The combination of these 3 ingredients is used in so many recipes from hot pots to rice to sauces & more
Sesame Oil
Rice Vinegar
Miso Paste
Sesame Seeds
Shichimi Togarashi (Japanese seven spice powder)
Nori Seaweed
Furikake (rice seasoning)
Hijiki (dried brown sea vegetable - love adding this to rice)
Wakame (kelp - add to your miso soup!)
Thank you for this!