One Pot Cooking: Art of Donabe

5 Sessions Course Healthy Eating
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

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

  1. Course Introduction
    Course Introduction
  2. How to Season Your Donabe
    1. How to Season Your Donabe
    Start by seasoning your donabe — with Naoko’s guidance.
    5 min
  3. Kombu & Shiitake Mushroom Dashi
    2. Kombu & Shiitake Mushroom Dashi
    This kelp-and-mushroom broth couldn’t be simpler.
    3 min
  4. Corn & Hijiki Rice
    3. Corn & Hijiki Rice
    Here’s a rice dish studded with nutrient-dense hijiki.
    5 min
  5. Tamago-Toji Udon
    4. Tamago-Toji Udon
    A warming egg-and-noodle soup for the colder months.
    4 min
  6. Kenchin Jiru
    5. Kenchin Jiru
    Behold the benefits of Japan’s classic vegetable soup.
    7 min