“STAUB really makes dishes taste amazing—highly recommended. The 24cm Dutch oven is the best to use. Even fried rice can be stir-fried without the temperature dropping.”
—Yahoo! Shopping reader review (from a buyer of the STAUB 24cm Dutch oven)

“One of STAUB’s standout features is that you don’t need to add water when cooking. Relying solely on the moisture from the vegetables and just a little seasoning, you can cook everything thoroughly without adding any extra water.”
—Blog reader review (mylittle.boy.jp)

★ A recipe book dedicated exclusively to cooking without water using the STAUB Braiser—while recipes using the Braiser have appeared in various publications before, this is the first cookbook solely focused on Braiser cooking.
★ The author, Yuka Ohashi, is a pioneer of STAUB pot cuisine. In 2014, she opened a café in Atsugi, Kanagawa Prefecture, where her home-style dishes prepared with STAUB’s no-water cooking method quickly gained a reputation. Her YouTube channel “Zubora Ryori Kyoshitsu” has over 50,000 subscribers.
★ Prepare and serve directly at the table. The Braiser features a wide base and shallow body, allowing ingredients to be arranged without overlapping, ensuring even heat distribution. Its shallow design makes portioning easy, and the pot’s elegant appearance instantly elevates any dining table.
★ From crispy chicken cutlets to whole mackerel simmered in oil, from skinless mini shumai to ginseng chicken soup, from sakura shrimp seafood paella to Braiser red bean bread—side dishes, main courses, rice, bread, and desserts are all covered in one volume.
★ No-water cooking uses the natural moisture of the ingredients, so just a small amount of seasoning is needed to bring out the flavor. The author’s previous works are already available in Chinese (the “How to Use Cast Iron Pots” series), and this book serves as a dedicated guide to no-water cooking with the Braiser.

Serve it directly at the table once it’s ready!

This book is a collection of basic cooking methods and waterless recipes for Staub’s popular “Braiser” pot. The Braiser is part of the French enameled cast-iron cookware brand STAUB. Compared to ordinary pots, it has a larger diameter and shallower body, featuring a wide base and gently sloping sides. Using the “Braiser × waterless cooking” technique, this book features a wide range of recipes—side dishes, main courses, rice dishes, party fare, breads, and desserts—perfect for everyday meals, showcasing the appeal of effortless waterless cooking.

Crispy Chicken Thigh Cutlets
Thanks to its thick cast-iron construction, the temperature stays stable even after adding ingredients. Slowly sear the chicken skin side down to achieve a crispy, fragrant exterior and a moist, juicy interior. To get that perfect crispiness, place the lid slightly offset from the pot. Preheat the pot thoroughly before adding the chicken to prevent sticking.

Pork and Cabbage Layered Dish
Cabbage and pork release plenty of moisture, resulting in a dish that resembles a soup. You can add enoki or shimeji mushrooms to increase the volume. Toss in some yuzu vinegar or yuzu pepper to taste—it’s a nice touch. Easier than stacking vegetables vertically, this recipe is especially handy during cabbage season when whole heads are available.

Skinless Mini Shumai
Though they lack a wrapper, these look and taste just like shumai! Form the meat into bite-sized balls and spread them across the bottom of the pot, then steam them using the cabbage’s natural moisture. Without the wrapper, they’re super healthy. It’s a simple recipe that still makes something special. Serve family-style right at the table. Add mustard to taste.

Whole Oil-Braised Sanma (Pacific Saury)
A recipe where you can eat the entire fish—from head to tail, bones and all. Use kitchen scissors for prep; no cutting board needed. The innards and head have a slightly bitter flavor, making them a savory treat perfect as an adult drinking snack. Be sure to try this when fresh sanma is in season. If using frozen sanma, add garlic and rosemary to cut any fishy odor.

Braiser Bagna Cauda
A recipe that lets you enjoy the pure flavors of vegetables. While the veggies are searing, the bagna cauda sauce is coming together. Onions, broccoli, carrots, and daikon radish all work beautifully. If you don’t have a 10cm Pico Cocotte, make the bagna cauda sauce in a small frying pan or pot instead.

Meat Pie
Place the pie directly into the preheated pot and bake uncovered to maintain high heat, achieving a perfectly crisp crust. Ideal for parties and celebrations. To keep the pastry from getting soggy, work quickly when filling the pie. Remember, the preheated pot will be very hot—please handle with care.

Sakura Shrimp and Asparagus Seafood Rice
Enjoy the delicate aroma and umami of sakura shrimp and asparagus in this seafood rice dish. Swap the asparagus for cauliflower, or the onion for celery—feel free to adapt it with seasonal ingredients. If saffron is available, you can substitute turmeric powder for an even more authentic flavor and color.

Samgyetang (Ginseng Chicken Soup)
By circulating moisture inside the pot, the liquid doesn’t evaporate easily, allowing the soup to simmer slowly. The meat becomes tender enough to fall effortlessly off the bone. Whether you use chicken drumettes, wing tips, or thighs, every part tastes delicious.

Braiser Red Bean Bread
Red bean paste is sandwiched between layers of focaccia dough. No need to roll individual buns—this is a hearty, rustic finish. Once cooled, you can tear it apart to share, or slice it like a cake.

Yuka Ohashi
Born in Japan in 1979, Yuka Ohashi is an official cooking instructor for the Staub brand (under the Japanese company Zwilling J.A. Henckels). After graduating from culinary school, she worked at French restaurants and other establishments. Since 2011, she has been commissioned by ZWILLING J.A. HENCKELS JAPAN to conduct Staub cooking demonstrations across Japan. In 2014, she opened “Haruhi Gohan,” a café-restaurant in Atsugi, Kanagawa Prefecture, specializing in Staub waterless cooking. Known as a pioneer of Staub waterless cuisine, she has authored numerous Staub cookbooks, including “Staub no Musui Chōri” (Waterless Cooking with Staub), “Staub Hajimemashite” (Hello, Staub!), and “Motto Staub Hajimemashite” (More Hello, Staub!). The “Staub Hajimemashite” series, published in 2018, has sold over 100,000 copies and has been recognized by Kinokuniya Bookstore as the best-selling Staub cookbook series. Her YouTube cooking channel, “Zubora Ryōri Kyōshitsu” (Lazy Cooking Class), boasts more than 50,000 subscribers.