Empty My Fridge
One Pot Recipe! Salmon Pot Rice Recipe You MUST To Try!
Ingredients
- Salmon · boneless skinless1 lb
- Soy sauce4 tbsp
- Sake3 tbsp
- Rice1 ½ cups
- Dashi1 ½ cups + 1
- Salt¼ tsp
- Butter2 tbsp
- Scallion · chopped
- Chili pepper · seeded chopped3–4
- Tea1 cup
Instructions
- Marinate the salmon in soy sauce and sake in the refrigerator for 30 minutes to 1 hour.
- Wash the rice until the water runs clear, then soak it in cold water for 30 minutes to 1 hour.
- Drain the rice and put it in a pot, rice cooker or Dutch oven. Add the stock, soy sauce, sake and salt and mix well.
- Place the marinated salmon on top of the rice, cover, and cook using the method for your pot.
- Clay pot or rice cooker: for a Kamado-San style cooker, boil over medium-high heat until steady steam comes out of the hole, boil for 1 minute, then turn off the heat and rest for 20 minutes.
- Dutch oven or thick pot: bring to a boil over medium-high heat, reduce to medium-low and simmer for 15 minutes, then turn off the heat and rest for 10 minutes.
- Rice cooker: follow the white rice setting of your cooker.
- Optionally, torch the salmon. Then mix the butter, chives and red chilies into the rice and serve.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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