This authentic Oyako Nabe Pan is specifically designed to make Oyakodon (short for "Oyako Donburi," a rice bowl topped with chicken and onions sautéed in egg and sweet sauce. You can also deep-fried chicken or pork beforehand and use this pan to make crunchy Katsudon. The pan's sloped sides are ideal for allowing the egg to setup while the vertical...
This authentic Oyako Nabe Pan is specifically designed to make Oyakodon (short for "Oyako Donburi," a rice bowl topped with chicken and onions sautéed in egg and sweet sauce. You can also deep-fried chicken or pork beforehand and use this pan to make crunchy Katsudon. The pan's sloped sides are ideal for allowing the egg to setup while the vertical...
This one handled aluminum pot with a wooden handle called "Yukihira Nabe" is a traditional Japanese sauce pan that is widely used by professional chefs and home cooks. It's because these pots are lightweight hammered, and really easy to maneuver. Although they are light and durable, they are weak against acid and alkali so they are unsuitable for western cuisines such...
Length
414mm / 16.25 Inches
Width
312mm / 12.25 Inches
Height
15mm / 0.5 Inches
Color
Silver
Dishwasher Safe
No
Heat Resistance
60~70℃/140~158°F
Material
Aluminum
Number of Compartments
0
Shape
Rectangle
Type
Pan
Country of Origin
Japan
When it comes to Yattoko pots, your pincers are just as important in order to securely grasp and move your pot, even when hot. Just keep in mind that they might still get a bit hot (still manageable) since they transfer heat a bit quickly so you’ll still need you handy mittens or gloves to stay safe. Size 229 mm...
Length
400mm / 15.75 Inches
Width
300mm / 11.75 Inches
Height
40mm / 1.5 Inches
Color
Silver
Dishwasher Safe
No
Heat Resistance
60~70℃/140~158°F
Material
Aluminum
Number of Compartments
0
Shape
Rectangle
Type
Pan
Country of Origin
Japan
Pincers pan “Yattoko Nabe” is a Japanese cooking pot that has no handle. You hold the top of the pot with the pincers called “Yattoko” when handling the pot. They're easy to keep in storage and you can save a lot of space since they can be stacked. Everywhere in professional restaurants, yattoko pots have gained popularity. They are lightweight,...
Shabu-shabu is a delicious Japanese hotpot dish said to have originated from Chinese hotpot cuisine. The current form of shabu-shabu in Japan was developed in 1952 at Eiraku-cho Suehiro Honten, a restaurant in Osaka. In shabu-shabu, thinly sliced beef is briefly dipped in a pot of seasoned broth. This is just long enough to cook it. After, the beef is dipped...
