How to Donabe Igamono 3 cups ‘Kamado-san’ / Cooking rice
1. Rinse 3 cups of rice with water, drain well and leave for about 5 mins or until the water runs mostly clear.
Please note that 1 Japanese cup = 180ml.
- Add 3 cups of water and soak rice for 20 minutes.
- Ensure the top whole of the outside lid is at a right angle to the two holes of the inside lid. This will create moderate pressure and produce the best results.
4. Cook over high to medium heat until steam is visible exiting from the hole of the lid, approximately 12-15 minutes. Turn the heat source off and leave for 20 minutes of further cooking from the residual heat of the pot. Do not open the lid as the rice absorbs the moisture and you do not want to let this escape.
Depending on your stove, CIBI recommends high heat to medium heat for cooking rice. If you keep cooking for 1-2 minutes longer than recommended, you can enjoy a little bit of 'O-koge’, a crispy bottom layer rice.
4. The rice is ready, enjoy!!
Perfectly cooked rice should be fluffy and tender, with each grain distinct yet cohesive. When using Japanese short-grain rice, It should have a slight shine and not be mushy.
