Inside the kitchen of Yuzuki Japanese Eatery in San Francisco, chef Miyuki Hasegawa measured out a portion of presoaked rice into a bulbous, black-glazed clay pot. She added dashi, mirin, soy and ...

This recipe is adapted from chef Miyuki Hasegawa at Yuzuki Japanese Eatery in San Francisco, where they also serve donabe rice with seasonal ingredients like matusake mushrooms and King crab. Hasegawa ...