From perfectly fluffy white rice to simple Japanese mixed rice, discover four easy ways to cook with the HARIO DONABE Rice Cooker.

DONABE Rice Cooker

A traditional Japanese ceramic rice cooker designed for easy stovetop cooking. The ceramic pot distributes heat gently and evenly, while the heat-resistant glass lid lets you watch the cooking process and the built-in whistle signals when your rice is nearly ready.

Capacity 300-450 g uncooked rice
Heat Source Open Flame / Electric Stovetop*
Material Heat-resistant ceramic / HARIO Glass® / Silicone / Polypropylene
Size W270 × D230 × H210mm
Weight Approx. 2,800 g
Made in Japan

*Not compatible with induction. Cooking times may need to be adjusted depending on the size and wattage of the electric stovetop.

Key Features

  • Cooks 300 –  450 g of rice
  • Heat-resistant ceramic pot distributes heat gently and evenly
  • Built-in whistle signals when the rice reaches the boiling stage
  • Transparent HARIO Glass® lid lets you monitor the cooking process
  • Retains heat for effective steaming after cooking
  • Perfect for white rice, mixed rice and easy one-pot meals
  • Made in Japan

Recipe 01: Basic Japanese White Rice

Start with the basics: fluffy, freshly cooked Japanese rice.

You’ll need (Serves 4):

  • 300 g Japanese short-grain rice
  • 400 ml water

Method:

  1. Rinse the rice and drain well.
  2. Place the rice and water in the DONABE Rice Cooker.
  3. Leave to soak for at least 30 minutes. In colder weather, soak for around 1 hour.
  4. Cover with the glass lid and cook over medium heat for approximately 7–10 minutes.
  5. Once the whistle sounds, continue cooking for approximately 1 minute.
  6. Turn off the heat and leave covered for 15 minutes.
  7. Gently fluff the rice before serving.

Tip:
Avoid opening the lid while cooking or resting, as this releases the steam needed to finish cooking the rice.

Recipe 02: Soy Chicken & Mushroom Rice

Tender chicken and mushrooms cooked with soy sauce, mirin and ginger make this a simple Japanese-style mixed rice. Savoury and comforting, it’s an easy one-pot meal made with ingredients readily available in Australia.

You’ll need (Serves 4):

  • 300 g Japanese short-grain rice
  • 350 ml water
  • 200 g boneless chicken thigh, cut into bite-size pieces
  • 100 g button or Swiss brown mushrooms, sliced
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp grated ginger
  • Spring onion, thinly sliced, to serve

Method:

  1. Rinse the rice and drain well.
  2. Add the rice and water to the DONABE Rice Cooker and soak for 30 minutes.
  3. Add the soy sauce, mirin and ginger and gently stir.
  4. Arrange the chicken and mushrooms evenly over the rice.
  5. Cover with the glass lid and cook over medium heat for approximately 7–10 minutes.
  6. Once the whistle sounds, continue cooking for approximately 1 minute.
  7. Turn off the heat and leave covered for 15 minutes.
  8. Gently mix the rice and finish with sliced spring onion.

Tip:
Cut the chicken into small, even pieces so it cooks through at the same time as the rice.

Recipe 03: Salmon & Salmon Roe Rice

A Japanese-style rice dish with tender salmon, savoury soy seasoning and fresh salmon roe. Ginger adds a light freshness, while the salmon roe creates a colourful finishing touch.

You’ll need (Serves 4):

  • 300 g Japanese short-grain rice
  • 370 ml water
  • 200 g skinless salmon fillet
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp grated ginger
  • 50 g salmon roe (ikura), to serve
  • Mitsuba leaves or sliced spring onion, to serve

Method:

  1. Rinse the rice and drain well.
  2. Add the rice and water to the DONABE Rice Cooker and soak for 30 minutes.
  3. Add the soy sauce, mirin and ginger and gently stir.
  4. Place the salmon on top of the rice.
  5. Cover with the glass lid and cook over medium heat for approximately 7–10 minutes.
  6. Once the whistle sounds, continue cooking for approximately 1 minute.
  7. Turn off the heat and leave covered for 15 minutes.
  8. Gently flake the salmon and mix it through the rice.
  9. Top with salmon roe and mitsuba leaves or sliced spring onion before serving.

Tip:
Add the salmon roe only after cooking to preserve its fresh flavour and texture.

Recipe 04: Green Pea Rice

A simple Japanese rice dish with sweet green peas and lightly seasoned rice. Fresh or frozen peas add colour and gentle sweetness, making it an easy side dish for everyday meals.

You’ll need (Serves 4):

  • 300 g Japanese short-grain rice
  • 385 ml water
  • 1 tbsp cooking sake
  • ½ tsp salt
  • 80 g green peas, fresh or frozen

Method:

  1. Rinse the rice and drain well.
  2. Add the rice, water, cooking sake and salt to the DONABE Rice Cooker and soak for 30 minutes.
  3. Cover with the glass lid and cook over medium heat for approximately 7–10 minutes.
  4. Once the whistle sounds, continue cooking for approximately 1 minute.
  5. Turn off the heat and leave covered for 15 minutes.
  6. Meanwhile, briefly blanch the green peas in boiling water until just tender, then drain.
  7. Add the peas to the cooked rice and gently fold through before serving.

Tip:
Adding the peas after cooking helps them retain their bright green colour and fresh flavour.

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*Cooking times and heat levels may vary depending on your cooktop and ingredients. Please refer to the product instructions for full usage and safety information.

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