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Notes
Rice
Long Grain Rice is recommended. In this recipe, I used Sushi Rice which works too, but the stickiness of the rice gives it a chewier crunch. Just make sure not to use too much water or excess liquid, or the rice will not crisp up properly, giving a mushy texture instead of a crunch.
Meat
If you do not like pork, you can substitute using chicken or beef. There are many different variations of claypot rice that cater to all taste buds.
Marinade
Spareribs and Shiitake mushrooms need at least 1 hour to marinate.
Sauce
Make this sauce in advance (optional) - Japanese Tare Sauce. In Japanese cuisine, “tare” [tah-reh] is a flavorful sauce used to enhance the taste of different dishes. There are many different kinds of Tare, such as Teriyaki, Yakitori, Shabu-Shabu, Nabe, and Sukiyaki. I won’t get into too much detail on the differences, but the one we are making here is a Teriyaki/Yakitori Tare, a sweet and savory sauce that creates a glossy, flavorful glaze.
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FAQs
Do I need a claypot?
A claypot gives the best crispy rice crust, but a heavy cast-iron or Dutch oven pot works too.
How do I get the crispy rice at the bottom?
Once the rice is cooked, drizzle oil around the edge and give it a few more minutes over medium heat until you hear it crackle.
Why soak the rice?
Soaking for 30 minutes removes extra starch and helps the rice cook evenly in the pot.
The Hong Kong soy sauce chicken I grew up on, poached in a master stock that only gets better every time you use it. Episode one of my Master Stock Series.