Recipe: Japanese Salmon Rice Bowl with Vegetables using Donabe Japanese Clay Pot
FULL VIDEO: Episode #10 Japanese Rice Bowl with Vegetables by Donabe Japanese Clay Pot
Click here to see all Donabe Japanese Clay Pots.
This is a popular dish that fully utilises the donabe's ability to enhance the taste of rice and salmon. Personally, we would prefer using seaweed as an ingredient, but the tester in the demonstration altered the recipe a bit for Australian customers.
A Japanese friend suggested using mashed onion rather than cubes at the end. Again, no set rules. It's your choice
You will notice that some ingredients are added after the heat is turned off. This uses the donabe's heat retention to cook the food thoroughly. Very clever.
Please beware that a clay pot performs with high heat. You must monitor the heat during the cooking process. It is highly recommended you watch some recipes and rice cooking instructions before the first use.
Many of the ingredients can be found in Asian grocery stores or on Woolworths online.
Ingredients
- 1 salmon fillet
- 1.5 cup of Japanese white rice
- 1.5 cup of cold water
- 20-30g of edamame
- 7-10 pieces of baby corn
- 20g of Shimeji mushrooms (don't use any other kind of mushroom.)
- Half of white onion
- Chopped seaweed, flying fish roe or salmon caviar (optional)
Seasoning
- 15g of sesame oil
- 15g of teaspoon of Japanese mirin (みりん)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Rinse the rice with water and then drain. Place the rice in the donabe
- The rice to water ratio is 1:1.2 for Japanese jasmine rice.
- Add edamame.
- Let the rice sit with the edamame for about 20 minutes. Prepare the other ingredients while waiting.
- Wash the mushrooms and baby corn. Cut them into bite-size pieces.
- Cut the onion into small cubes.
- Cut the salmon into equal portions.
- Place the salmon on top of the rice. Cook over low heat. High heat is not recommended for this recipe.
- When the rice mixture boils, open the lid to check for doneness. When the rice has cooked, turn off the heat.
- Open the lid and add the mushrooms and baby corn. Close the lid and wait for 15 minutes. Do not turn the heat back on. You can use the high heat retention of the donabe to cook the food.
- After 15 minutes, add all seasonings and the onion. Enjoy!
- Japanese cooks may add chopped seaweed, flying fish roe or salmon caviar.
Additional information:
- Remember a reasonably heated cookware and heated oil (not overheating) are key.
- Users will need basic cooking techniques and common sense (understanding of proper heat control, knowing how to check the food periodically, and so on).
- Heat level, Please note that the heat levels shown below are for general reference only. Every cooktop is different. The following ranges apply if 10 is the maximum.
- Low heat: the heat level is 1-2.
- Medium low heat: the heat level is 3-4.
- Medium heat: the heat level is 5.
- Medium high heat: the heat level is 7-8.
- High heat: the heat level is 9-10.
Click here to see all Donabe Japanese Clay Pots.
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