One Pot Cooking: Art of Donabe
About this Course
Every culture around the world has a traditional method of one-pot cooking. In Japan, the clay vessel known as a donabe is an object of reverence, often passed from one family generation to the next. In this course RoundGlass teacher Naoko Takei, a donabe expert, shows you how to magnify your wellbeing by using your donabe to make healthy, plant-based Japanese staples like dashi broth and kenchin jiru.
photo by Signe Birck
About the Teacher
Naoko Takei
Naoko Takei is a cookbook author, teacher, and the founder of Toiro in Los Angeles, a cookware shop devoted to the traditional pottery of Iga, Japan.
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5 Sessions
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Course Introduction -
1. How to Season Your DonabeStart by seasoning your donabe — with Naoko’s guidance.5 min -
2. Kombu & Shiitake Mushroom DashiThis kelp-and-mushroom broth couldn’t be simpler.3 min -
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