Donabe Egg Baker outdoor Tokyo native and cooking school

Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu

It is a completely different experience from American bath towels that are voluminous and heavy

A hot die forged near indestructible pan

This is possible with the slanted grill top so grease will fall through the gaps to the reservoir

and perfect for a communal dining experience with family and friends

Donabe Egg Baker outdoor Tokyo native and cooking schoolA mini donabe with a dedicated handle inspired by western style baked egg dish (eggs en cocotte). Cook eggs with bacon and cheese or a quick izakaya size dish over stove top, oven, and microwave. This can also be used as a serving bowl for individual sized dish, side dish, and dipping sauce. Available in many colors.