The Japanese claypot rice is somewhat similar to our familiar Chinese-style claypot rice and the restaurant uses Japanese Nigata rice cooked in a premium dashi, made with aged katsuobushi and Hidaka konbu, with an assortment of ingredients.

We sampled three of them and my top recommendation will go to the Kinoko, which is surprisingly a vegetarian option made with four different kinds of mushrooms and the claypot comes with an onsen egg to give it an additional richness when mixed together and crispy seasoned seaweed for the umami-ness. The Iberiko Buta claypot comes with grilled iberico pork jowl paired with a smoked sausage tare and the x-factor of the dish, the crispy pork lard that gives it an aromatic touch. Last but not least, there is also the Shake which comes with poached salmon trout and topped with salmon skin, ikura and tobiko. Special mention goes to the Saba Age, a side dish of crispy mackerel fish with a spicy sesame sauce dip that will leave you wanting for more.
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✨ Donabe
📍 10 Paya Lebar Road, PLQ Mall, 03-28/29, Singapore 409057
🌐 https://donabe.oddle.me/en_SG/
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