I love my life with donabe. Donabe makes me excited about cooking and eating more.
I made an extremely simple yet super-delicious salmon rice with the double-lid donabe rice cooker, "Kamado-san".
Here's all you need for this delicious dish...
Brown Rice (of course, you can make it with the regular white rice, too.)
Salted Salmon ("Shio-Jake")
Fish Stock (you can use different type of stock, or just water is fine, too!)
Salted salmon filets can be found at Japanese grocery stores. If you don't have the salted salmon, you can by the fresh salmon filets and just season with the salt at home. I recommend that you let the seasoned salmon (covered with the plastic wrap) rest in the fridge for 2-3 days, so that the fish is nicely cured. But the last minute seasoning is fine, too.
I used a kind of brown rice which can cook just like the regular white rice (i.e. no extra soaking or cooking time is required).
2 rice cups (360 ml) of brown rice, 400 ml of fish stock, and 2 pieces of salted salmon are ready to cook in the donabe. The brown rice was soaked in the fish stock for 20 minutes before the salmon was added on the top.
After 15 minutes over medium-high heat (with both lids on) and resting for 20 minutes off the heat, the beautiful salmon rice is ready! You just need to remove the bones and skin, then very lightly break the fish and toss with the rice.
The rice was just wonderful. It soaked up all the good flavors and oil from the salmon, so the rice was so shiny and fluffy. With this donabe, the salmon was cooked just perfectly. The FIR (Far Infrared Radiation) distribute the heat evenly to the ingredients without overcooking the fish. You can't get the better brown rice than this! I served the rice with the ratatouille, which I is another simple dish I made with the tagine-style donabe ("Fukkura-san").
Perfect simple delicious dinner. For more information about the double-lid donabe rice cooker, "Kamado-san", please visit toiro's website.
