I Tried Japanese Clay Pot Cooking
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Back to back pot content! Tried cooking with a donabe and got some unexpected results. Special thanks to Naoko Takei Moore …
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Thanks for the kind comments and for watching my first solo video! Since I shot this I’ve made a couple more quick yosenabe dinners in the smaller one. They’ve been relatively cheap and very easy.
Lots to learn in the kitchen so let me know what you think and what else you want to see from us!
The genus — and genius — of A.T.E. is taking the esoteric and making it everyday. Each segment, measured and leveled, elevates us into believing that they are the one and the same.
Great video! Love the beauty and design of cooking ware and this video shows that off nicely. Well done Sean can't wait to see more from you!
1:59 I love how every culture has it's own term for this. In Puerto Rico, we call it "pegao"
Sean, we love having you on this channel! You're such a great addition! 🙂
In Nigeria, we have something called “ikoko irin” (in Yoruba), which translates to iron pot; they are mostly used for cooking for large events and outdoor spaces. Women have them made, with their names engraved on the pots/pans within the set, and pass them down to their children.
My mother uses a smaller one to prepare (medicinal) herbal teas, generally referred to as “Agbo” on the cooker.
Great video! Sean is a nice addition to the channel ^_^ Looking forward to more content featuring him
This ep radiated wholesome learning energy and we love to see it! 👏
Thank you for walking us through the whole process, it really helps us in considering our purchases!
I would like to know the difference between the donabe and the Korean clay pot. For me they look the same and are made of the same material, I don't know if they are any particular differences.
That expression When sean brought out the third donabe =_=;;;
where is Alvin?
The best! Give us moreeeeeeeeeeeee
I’m Puerto Rican households, we call the crispy rice pegao.
Ugh. I miss eating Cantonese style clay pot rice dishes so much. There's so many variations available in SF and in the motherland, but not really down in SD. Been seriously considering getting a clay pot as well. 😭
the way sean talks about things is just different from everyone elses and i love it a lot
what is the place mat thing that the clay pot is resting on called?
shout out to kokuho, you'll never eat minute rice again.
So glad we’re finally getting to see a solo video of Sean
lol that awkward helplessness of "welp, I was just curious about this, and now I have 3"
As someone who is not Japanese but lives in Japan, Japanese food has made its place in my heart. I’ve been here for long enough that Japan feels like home. Should I leave Japan, I definitely need to make these dishes to recollect memories of my time here in japan. I’m still here so I’m okay but I know the moment I leave that will change. Watching this video made me think these feelings. It was such a pleasure to see your experiences.
TRY THE PALAYOK PLS!
I love that slightly burnt rice in the bottom. My grandma used to cook rice with stove & metal pot, everytime she cooked there would be some dry slightly burnt rice at the bottom of the pot, she used to add some salt and hot water, and i would eat it from the pot.
I miss my grandma 😭
So I'm Haitian and it never ceases to amaze me how different cultures are so different yet so similar, rice is a HUGE part of our culture and everybody knows the crunchy rice at the bottom is a delicacy, I thin the Chinese have something called Bo-zai-fan (spellcheck) and it revolves around the crunchy rice, this is why I love learning about other cultures
I've never seen a steam insert for a tajine (in Moroccan cooking the steaming is done by layering, i.e. layer of aromatic/hardy vegetables to protect the bottom from burning, then meat, spice paste, then another layer of soft fastcooking vegetables to release water and steam), cool to see there are ceramic ones!