Korean Clay Pot Rice with Salmon
How I Fell in Love with Pot Rice
- 1 lb boneless, skinless salmon filet
- 2 tbsp soy sauce
- 2 tbsp sake (optional, can be omitted for alcohol-free cooking)
- 1 1/2 cups short or medium-grain rice
- 1 1/2 cups Dashi Stock (can substitute with store-bought chicken or vegetable stock)
- 2 tbsp soy sauce
- 1 tbsp sake
- 1/4 tsp salt
- 2 tbsp unsalted butter
- Handful of chopped chive or green onions
- 3 to 4 red chili, seeded and chopped
- 1 cup freshly brewed hot green tea
- A splash of Yondu or Hondashi
- Marinate the salmon in soy sauce and sake for 30 minutes to an hour in the refrigerator. This step can be done the night before, just keep the rice in the refrigerator.
- Wash the rice until the water runs clear. Soak the clean rice in cold water for 30 minutes to an hour. This step can be done the night before, just keep the rice in the refrigerator.
- Next, drain the rice and place it in a ceramic rice cooker, Dutch oven (or thick bottom pot), or rice cooker. Pour in the stock, soy sauce, sake, and salt. Mix well. Place the marinated salmon right on top of the rice. Cover and follow the cooking directions according to the type of pot used.
- Kamado-San Rice Cooker Cooking Method: Cover the double lid and boil over medium-high heat until steady steam emerges from the hole. Boil for 1 minute, then turn off the heat and let it sit for 20 minutes.
- Dutch Oven or a Thick Bottom Pot Cooking Method: Cover and bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 15 minutes. Turn off the heat and let it sit for 10 minutes.
- Rice Cooker Cooking Method: Follow the white rice cooking directions of your rice cooker.
- Torch the salmon if desired, but it’s not necessary.
- Mix in butter, chives, and red chili with the salmon pot rice, and enjoy!
My husband and I traveled to Hokkaido, Japan, and our favorite part was staying in cozy ryokans. We loved soaking in hot springs before and after meals. Most ryokans in Japan offer breakfast and/or dinner, and that’s what we got super excited about! Ryokan meals highlight local and seasonal ingredients, especially Kaiseki dinner—a traditional multi-course Japanese dinner. I shared our Kaiseki dinner experience on my Instagram story, and one dish garnered lots of attention from you all: pot rice! The rice was cooked on the table during the Kaiseki dinner, making it a super fun experience. The aroma, the flavors, the experience—it was unforgettable. So naturally, I had to share the rice recipe with you all!
Crafting the Perfect Dish
I chose to make this pot rice recipe with salmon because salmon is widely loved, and salmon pot rice is very popular in Japan. We’ll use short or medium-grain rice. You can use long-grain rice if that’s the only type you have. It wouldn’t have the same chewy texture as short/medium-grain rice, but it would still work. If you have some leftovers (only if you do?), you can make it Ochazuke (It’s a simple Japanese dish made by pouring green tea or dashi over cooked rice. It’s a great way to use up leftover rice for a quick snack because it’s easy to make!)
Now that you’ve got all the details and ingredients, it’s time to get cooking! I hope you enjoy making this delightful dish as much as I do. Whether it’s a cozy night in or a gathering with friends, this pot rice with salmon will impress. Moreover, don’t forget to share your cooking adventures with me!— I LOVE hearing from you, and I can’t wait to hear how it turns out for you! Above all, happy cooking!??
