Simplicity is the ultimate luxury
Last holiday, Kagurazaka experienced rain after a long time.
When I woke up late, the sky was ambiguous, neither snow nor sleet.
After gazing out the window for a while and listening to the softly echoing rain, I naturally found myself wanting to relax at home.
I remembered seeing new potatoes and new onions at the supermarket before and impulsively putting them in my shopping basket, so I decided to use them for dinner today.
I thought it was a good opportunity to finally unbox the waterless pot I had recently purchased, so I immediately started preparing lunch.
Eight functions in one
This waterless pot, made by Hiroshima Aluminum Industry Co., Ltd., was originally developed for cooking rice in 1953 and has been reissued to be compatible with induction cooktops, fitting modern lifestyles.
It comes in three sizes: 18cm, 20cm, and 24cm internal diameter.
I use the 20cm size, which can cook up to 4 cups of rice, and it's perfectly sufficient for a couple.
It was created with the desire to "cook delicious rice like in a traditional kamado pot, even with gas or IH," and "to enjoy dishes that bring out the best flavor of ingredients through waterless cooking, and live healthily."
The precise craftsmanship of Hiroshima Aluminum Industry's artisans, who possess the solid technical expertise to produce parts for renowned automobile manufacturers in Japan and around the world, is truly felt when closing the lid.
Moreover, this single pot is an excellent tool that performs eight functions: "cooking rice, steaming, simmering, boiling, baking, stir-frying, deep-frying, and oven cooking."
Its lightweight, durable, and simple design is also appealing, and getting a new tool always lifts my spirits.
Furthermore, the waterless pot is made of aluminum, which conducts heat quickly, and its thick cast iron construction provides excellent heat retention, allowing for cooking with residual heat.
Utilizing residual heat effectively also helps save gas and electricity, so it's sure to be very useful from now on.
First Use
First, wash thoroughly with a sponge and neutral detergent, paying special attention to scrubbing along the grooves on the inside with a firmer sponge.
Then, to prevent discoloration, fill both the pot and lid with rice water and boil for about 10 minutes.
Nikujaga (meat and potato stew) simmered as if steamed, concentrating the flavor
For the first dish, I made a nutritious nikujaga with simple seasoning that brings out the natural deliciousness of the ingredients, allowing us to fully enjoy the flavors of spring.
First, preheat the pot over low-medium heat for about 2 minutes to prevent ingredients from sticking.
The ideal temperature for adding ingredients is when water sprinkled into the pot forms beads and rolls around.
I referenced a recipe from HAL Musui's website, which updates new recipes monthly.
I was surprised by how easy it was—just put in the ingredients and leave it—and how quickly it produced a moist, flavorful dish.
The unique charm of a waterless pot is how the circulating steam slowly cooks the ingredients, allowing you to fully enjoy their inherent flavors without losing water-soluble umami.
Tako Meshi (octopus rice) cooked in a waterless pot, rooted in kamado cooking
Since the cold days have continued, I made Tako Meshi with plenty of ginger to accompany the nikujaga.
This was also cooked in the waterless pot.
It was easy to try; you just turn on the heat to medium-high, and once the lid starts rattling, it's a sign of boiling, so you immediately turn it down to low heat.
The perfectly fitted structure of the pot and lid creates natural pressure even on low heat, ensuring even cooking and maintaining high temperatures without heat loss.
As it was developed for cooking rice, my usual rice became even fluffier and chewier.
When I opened the lid, the rice grains stood up perfectly, making it very appetizing.
Finally, I added miso soup made with homemade miso, completing a small feast.
I mostly just cut the ingredients, and then relied on the pot and ingredients to create a meal that felt like I was being treated.
I was utterly charmed by the flavors of seasonal spring vegetables and the aroma of the cooked rice.
Vegetable steak to satisfy a small hunger
In the evening, feeling a little hungry, I decided to make lotus root and daikon steaks.
The lid of the waterless pot can also be used as a frying pan.
This time, I also tried using the pot itself as a lid, and the vegetables were appropriately steamed without burning,
resulting in a soft and juicy finish with just the right amount of char.
This single pot completes various cooking tasks, and its minimalist design, combined with easy post-use cleaning, was a great help.
Keichitsu (Awakening of Insects) is a time for preparation
It can cook quickly even on busy days, so it seems useful for hectic mornings.
I used to think that the more effort you put into cooking, the better it tastes, but I realized that simply changing the tools you use can dramatically improve the outcome of your cooking.
The other day, I used a steamer basket with it, so please let me introduce that next time.
This time of year, a transitional period between seasons, is called Keichitsu in the 24 solar terms, and it's said to be good to take plenty of rest.
During solitary time on a rainy day, the pleasant sound of the rain drowns out other noise, allowing me to focus on myself.
Let's make sure to consume warm foods as much as possible, savoring the lingering essence of winter while preparing for the arrival of spring.
