Leek & Lobster Donabe Rice
Few things are more comforting on a stormy winter day than a steamy, flavorful pot of rice. Here is a simple, umami rich dish I made during the rains this winter in LA inspired the endlessly talented @mrsdonabe made in one of her classic donabe sourced through her store @toirokitchen. It features short grain rice, fresh garlic, and ginger, gently cooked in dashi, sesame oil, soy sauce, and lobster oil, beneath a bed of fresh leek and dried shitake, and finished with meaty knuckle and claw meat from @scoutcanning. Yum, yum, effing yum.
Check out my accanpanying reel for the yay-by-yay, then tap the link in my bio to snag the lobster today and head to @toirokitchen for the best Iga-yaki Donabes one can find,
Tingredients:
• 1x tin @scoutcanning lobster with lemon
• 2 cups Nishiki rice (rinsed until water runs clear)
• 2 cloves garlic (pressed)
• 1 tbs grated ginger (plus 1 tsp liquid)
• 1 ¾ cups dashi
• 1 tbs tamari
• 2 tsp toasted sesame oil
• 1 medium leek (trimmed, halved, sliced)
• ½ cup dried shitake mushrooms
• Toasted sesame seeds (for garnish)
• Togarashi shichimi (for garnish)
• Spring onion (green part, cut on bias for garnish)
NOTE: This recipe can also be made in a cast iron dutch oven, but was written for and will work best in a classic-style ceramic donabe.
1. Place the rinsed rice in the donabe along with the dashi, garlic, ginger, soy, sesame oil, and liquid from the @scoutcanning lobster tin. Gently stir to combine.
2. Arrange cut the sliced leeks and dried shitake on top on either side. Cover and rest for 20-30 min
3. Place donabe on gas burner and turn heat to medium high and bring to a boil which will take about 7-8 min. Lower the heat and cook for 7-10 minutes until most of the water is absorbed. A good indicator is a subtle cracking sound coming from the donabe if you put your ear close. Remove from heat and rest for 15 minutes.
4. Remove the lid and quickly place the lobster meat in between the leek and shitake, then cover for a final five minutes.
5. When ready to serve, uncover and mix rice until well combined. Serve in small bowls garnishing with toasted sesame seed, togarashi, and spring onion.
Serves 4-6
Canjoy!
