![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_6683.jpg)
So, I made plain rice with double-lid donabe cooker, "Kamado-san". Just by the look, you can tell it's real premium rice, because each grain shines like a pearl and standing up. The aroma is somewhat sweet, too. It's really, no rice can beat real Japanese rice, cooked in donabe! The texture was so perfectly bouncy.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_6676.jpg)
To accompany this special rice, I made simmered ground chicken ("Tori Soboro"). I made it in mini-size classic-style donabe, "Yu-Kizeto". It's a perfect donabe for this. In addition to chicken and ginger, I also added some minced shiitake mushrooms.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_6687.jpg)
Real happy moment.
Happy donabe life.