Claypot salmon and mushroom rice
Rice seasoned with sukiyaki sauce, shiitake and shimeji mushrooms, and fresh salmon cubes cook together in a Japanese claypot for a delicious meal. Excluding the soaking time for the dried shiitake, total cooking time, including prep, is 20 minutes.
Ingredients
- 2 to 3 shiitake mushrooms dried
- 4 to 6 one-inch piece kombu
- 1 tablespoon sesame seed oil
- 1 teaspoon minced garlic
- ½ cup Japanese rice unrinsed
- sukiyaki sauce (available in Asian groceries)
- 100 grams shimeji root ends cut off and discarded
- salt
- 300 grams salmon fillet cut into one-inch cubes
- sliced scallions to garnish (optional)
Instructions
- In a sauce pan, boil a cup and a half of water.
- Drop in the dried shiitake and kombu.
- Turn of the heat and leave to soak.
- Pour the cooking oil in your claypot and heat.
- Saute the garlic until aromatic.
- Stir in the rice and cook until every grain is coated with oil.
- Season with two tablespoons of sukiyaki sauce.
- Ladle in a cup of the mushroom soaking water.
- When boiling, cover the pot and cook for seven minutes.
- Meanwhile, take the rehydrated shiitake, cut off and discard the stems, and slice the caps thinly.
- Uncover the claypot, ladle in another quarter cup of mushroom soaking water, and scatter the shiitake slices and all of the shimeji on top of the rice.
- Sprinkle a little salt on the mushrooms.
- Top the mushrooms with the salmon cubes then sprinkle salt on the fish.
- Cover the claypot and continue cooking for another seven to eight minutes or until the rice and fish are cooked through.
- Sprinkle in the scallions, if using, then stir the contents of the claypot.
- Taste and add more sukiyaki sauce, if needed.
- Ladle the claypot salmon and mushroom rice into bowls, and serve immediately.