Consulting the Refrigerator
It's a holiday morning.
After finishing up some work at home and closing my laptop, it's already past noon.
Relieved from the recent rush, I feel like staying home and relaxing today, not going anywhere.
I consult the refrigerator to see if I can make something delicious with what I have.
I had some onions and carrots that I needed to use up soon, and some leftover chicken.
In the back of the cupboard, a can of tomatoes I bought sometime ago caught my eye.
"Okay, I'll make a vegetable-rich tomato curry."
Perhaps this is the kind of nutritious dish my body is craving.
Once decided, I take out my waterless pot.
The one I love using is the HAL Musui 20cm.
It's the perfect size for two people.
It's been a year since I welcomed it into my home, and it has become an indispensable companion, a versatile player that can do everything from "cooking rice, steaming, simmering, boiling, baking, stir-frying, deep-frying, and oven cooking."
Locking in Vegetable Nutrition
The best thing about this pot is that, true to its name, it can cook without water.
The thick cast aluminum retains heat effectively, allowing gentle, even cooking of ingredients without needing high heat, preserving their integrity and bringing out their natural nutrients.
First, I preheat it slowly over low to medium heat.
This is an important step to prevent food from sticking.
Once I drop a few drops of water on it and see them form rolling beads, it's ready.
I sauté garlic in olive oil until fragrant, then add the leftover chicken and vegetables, followed by the entire can of tomatoes. I don't add a single drop of water.
Once all the ingredients are in, I close the heavy lid.
The way it seals perfectly, almost sucking on, is a moment where you can feel the precision of artisan craftsmanship.
This "steam seal" is key to preventing nutrients from escaping.
Vitamins and minerals that are easily soluble in water are kept inside, harmonizing with the umami of the ingredients within the pot.
When the lid starts making a small sound, it's a sign that it's boiling. Then, I lower the heat and let the pot do its work for about 30 minutes.
Pre-cooked Rice and My Routine
While the curry simmers, I start preparing the rice.
Actually, the white rice was also cooked in this very waterless pot yesterday.
It's our routine to cook several days' worth at once and store it.
As it was originally developed for cooking rice, its capabilities are highly reliable.
After soaking, it takes only 10 minutes to cook over heat, followed by 10 minutes of steaming, and then you have perfectly fluffy rice.
While I also enjoy rice cooked in an earthenware pot, for daily use, especially on workdays, this waterless pot is often my go-to.
In my home, where we don't have a microwave, reheating is mostly done with a bamboo steamer.
Enveloped in the gentle steam of the steamer, the sweet aroma of rice wafts up, and it revives as if it were freshly cooked.
Unpretentious Luxury
Opening the pot lid at the right moment, beyond the rising steam, the vegetables that once filled the pot have softened and blended, their volume reduced by about two-thirds.
In the beginning, I worried if it would burn, but seeing how moistly everything simmered from the moisture released by the ingredients, those anxieties gradually disappeared.
Now, I feel nothing but trust in the power of this pot.
Add the curry roux and stir until it dissolves, season with salt and pepper, and it's done.
Generously spooned over reheated rice, and accompanied by a beer—a holiday privilege—a peaceful lunch begins.
After the tartness of the tomatoes, a powerful sweetness from the vegetables spreads.
It's不思議 how such deep richness, as if simmered for half a day, can be created in such a short time. With each bite, I feel the accumulated fatigue deep within my body gently dissolve.
Even without special ingredients, if you have one reliable tool, simple vegetables can transform into a feast.
An easy yet deeply satisfying meal.
For me right now, there might be no greater luxury.
It's an afternoon where I slowly bring the spoon to my mouth, immersed in the satisfaction of both my stomach and heart being full.
