How to use "Kamado-san"
Please don’t forget the one easy step to season “Kamado-san” before your virgin use.
To make plain white rice
- Premium short grain rice is available in our website (linked here), or other short grain rice can be found at Japanese or Asian grocery stores.
- One rice-cup is equal to 180 ml or US 3/4 cup.
- Rinse and drain 3 rice cups (540 ml) of short grain rice in a bowl.
- Soak the rice in 600 ml of water for 20 minutes.
- Place both lids so that the holes of the lids are positioned perpendicular to each other (see the picture on the right).
- Set “Kamado-san” on the gas stove top and turn the heat to medium-high (medium-heat for the professional use high calorie burner). Cook for 13 - 15 minutes. The steam should start puffing a couple of minutes before the rice is cooked.
- Turn off the heat and let it stand with lids on for 20 minutes.
6. Rice is now ready to eat. It’s shiny and fluffy.
- If you want the crust, you can cook for extra 1 - 2 minutes.
- General recommended ratio of short grain white rice to water is 9:10. For each 1 rice cup (180 ml) of rice, the suggested water amount is 200 ml. Adjust the ratio according to your preference. (The ratio can be close to 1:1 for new crop rice with higher moisture level.)
- See "Kamado-san" cooking chart (linked below) for cooking amount and "Kamado-san" size variations.
If you have leftover rice
- Wrap individual portions in plastic wraps and simply store in the freezer. The rice can be kept in the freezer for up to 1 month.
- When ready to eat, heat the frozen wrapped rice in microwave (about 2 minutes for one medium-size packet in 700-W microwave). You can enjoy almost the same freshly cooked quality rice!
To clean and dry "Kamado-san"
- Use mild soap and soft sponge to clean “Kamado-san” under running lukewarm water. Do not soak “Kamado-san” in water for more than 30 minutes.
- Once cleaned, place the bottom part of “Kamado-san” upside down until it’s dry to avoid the possible mildew to grow on the pot when it's stored. Also make sure that the bottom is dry before you set your "Kamado-san" (or any donabe) over heat. If the bottom is wet, the moisture can be absorbed and expand in the porous base and cause possible cracking when heated.