Book (Practical) Recipe Since it is a Staub that condenses the flavor of the vegetables, it is delicious everyday rice.

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Recipe
Steaming, Stewing, and Anhydrous Cooking that brings out the flavor and sweetness of vegetables. This is a Staub recipe where you can eat lots of vegetables taught by Yoko Wakayama who is a popular cook. Ms. Wakayama has always realized that "Vegetables become delicious if you cook them with Staub!" She mainly introduces "Steaming" which locks in the flavor of the ingredients and "Stewing" which makes use of the heat retaining property, which are the specialties of Staub nabe. It is also possible to cook without water, bringing out the flavor of the ingredients and making it extremely delicious even with simple seasoning. There are various recipes that can be made easily and stylishly, such as Kazuya that can be made with only a few ingredients and a simple meal that looks good. * This book uses picococotte rounds of 20 cm in diameter for all recipes.