[Clam Chowder Made with Atatamenabe]

Matsuyama Tokojo's Atatamenabe has a lovely round shape. During a recent visit to the Otaru Showroom, we had a lively conversation about how to use the Atatamenabe with a customer who uses the Atatamenabe.

The Atatamenabe can be used over an open flame or in an oven, but did you know it can also be used in a microwave oven? In the fall and winter, soups made by simmering are delicious, but on busy mornings or when you want to cook quickly, you can shorten the time by preparing the soup in a microwave oven. Once the ingredients are cooked to a certain degree, all you have to do is heat them on the stove to blend the flavors. For example, you can make a creamy clam chowder in a single Atatamenabe.

Cut potatoes, carrots, and onions into 1 cm cubes, place in an Atatamenabe, cover with plastic wrap, and microwave at 600W for 5 minutes. Next, add 250-300 ml of milk and blend it all, then add salt, pepper, and a little consommé to taste. Finally, add the seafood mix and diced bacon and heat over direct heat, stirring occasionally. The soup is ready when it has thickened. Add parsley, black pepper, or any other toppings you like!

How did you like this combination of “microwave and open flame.” in the Atatamenabe? You can also make minestrone or vegetable soup in the same way, so please try it at home.

Matsuyama Tokojo's Atatamenabe L
https://www.shokunin.com/en/matsuyama/
Honma Kazuo Shoten's Straw Pot Stand S
https://www.shokunin.com/en/honma/nabeshiki.html
Wajima Kirimoto's Sugiwan
https://www.shokunin.com/en/kirimoto/sugi.html

Reference recipe
https://www.kurashiru.com/recipes/47e9c0eb-2dd0-4934-a5c8-a8d60fe747ce