And also, just look at it!
Smoking in batches of similar ingredients is the best way to achieve the flavor you want every time.
According to Moore, donabe smokers tend to be a bit dramatic, more so than their everyday counterparts. “When I make a dish with the Ibushi Gin at a dinner party,” she says, “everybody goes crazy.” This is very easy to believe; the first time I used the pot, pulling the lid off to release a fragrant puff of smoke felt like performing a magic trick.
Still, harnessing the power of a donabe smoker takes a bit of practice, which is a lesson my boyfriend and I learned the hard way. We loaded the Ibushi Gin for its maiden voyage with a bunch of dissimilar food, doubled the recommended amount of wood chips—it didn’t seem like enough!— and stuck to the high end of possible cook times, which yielded some wild results.
Perhaps the best thing to come into my life from owning the Ibushi Gin is the smoky soft-boiled egg. After just a few minutes in the donabe, the outside of a peeled six minute egg turns a light golden brown, a color that deepens the longer the eggs stay in. Surprisingly, the yolk stays jammy, which makes for a unique combination of textures and warm, wood-fired flavor.
For someone who avoids most one-trick kitchen ponies, reserving storage space and extra cash for versatile workhorses instead, I admit that a donabe smoker feels a little off-brand. But technically—!!!—it isn’t even mine, which maybe was the lesson all along.
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