■This is a pot that can be used to make tofu, so you can serve it fresh and delicious at the table.
*Cooker sold separately.
Please use the dedicated stove. Click here》
[The secret to the deliciousness of the double steam Manrai pot]
Tofu, chawanmushi, and other foods solidify as the temperature rises, so there is almost no convection or replacement of the liquid, and it takes time for heat to reach the center. This makes it difficult to solidify evenly, as the center is soft and the liquid can become stale. The Manrai Nabe is made of heat-resistant ceramic pottery. A small amount of water is poured into the outer pot, and the steam generated is used to gradually heat the inner pot. When it boils, steam erupts from the edge of the inner pot, heating it from the top as well. This double steam pot method makes it less likely to cause staleness or uneven solidification than the direct flame method or water bath method, and makes it easy to make uniform products without unevenness in a short time. In addition, the steam is collected in the outer pot through the lid, so heat can be exchanged efficiently with little water, and solid fuel can be easily and quickly made. It is safe because there is no risk of burning or overflowing.
How to make tofu for Manrai Nabe
1. Fill the outer pot with water up to the inner line. (In winter, fill with hot water.)
② Place the inner pot and pour in the soy milk.
③ Add the nigari and stir well about 10 times.
④ Close the lid and ignite the solid fuel. When the fuel has burned out, it is ready. (Small) About 10 minutes
〈製品仕様〉
サイズ：
(Small) Black | Outer pot: approx. φ16.5×H11cm
/ Maximum capacity: 450cc
Inner pot: approx. φ12.5 x H4.1cm/capacity 125-200cc
(Small) Dark brown | Outer pot: approx. φ16.5×H11cm
/ Maximum capacity: 450cc
Inner pot: approx. φ12.5 x H4.1cm/capacity 125-200cc
（約 850g）
