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5. GUIDE TO CLAYPOT RICE
Due to the unique properties of Tsuki's handmade (clay) natural ceramic bowl, traditional style 'claypot rice'
can be cooked in Tsuki. This is a traditional dish that has many versions spanning from Dominican Republic to
Spain to Korea.
Making claypot rice is made very easy with this cooking function on Tsuki. Here is a recipe to get you started
for the delicious one pot meal Hong Kong style claypot rice.
HONG KONG STYLE CLAYPOT RICE
Ingredients (2 servings)
2 cups long grain rice
8cm piece of cured pork belly (of char sui pork) cut into strips
1-2 links of sweet Chinese sausage
10 dried shiitake mushrooms (soak in hot water for a minimum of 30 minutes)
1 baby pak choi sliced in half
Sauce ingredients - mix together
1 tablespoon regular soy sauce
1 tablespoon seasoned soy sauce (蒸鱼豉油, zhēng yú chǐ yóu or you can substitute with kecap manis)
½ tablespoon dark soy sauce
1 tablespoon fish sauce
1/8 teaspoon sugar
1/8 teaspoon white pepper
1 spring onion (chopped in small pieces)
Directions
1.
Prepare the sliced cured pork belly, thickly slice the Chinese sausage and drain the shiitake
mushrooms in a sieve (reserve the soaking liquid).
2.
Remove the stalks of the mushrooms (you can use these for adding to a stock or soup for extra flavour)
and slice into thick pieces.
3.
Wash rice and then place into inner bowl, add the mushroom soaking liquid and top up with water to
the 2 line on the long grain scale.
4.
Press the 'Menu' button until you get to the 'Claypot' setting. 1:15 will appear on the display, press 'Start'.
5.
When Tsuki beeps (0:45 will show on the display), add the pork belly, Chinese sausage and shiitake
mushrooms.
6.
When the cooking cycle finishes, add the pak choi on top and close the lid. Leave for 10 minutes on
keep warm.
Add the sauce mix to the top of the rice and mix into the rice, mixing the pork, sausage and pak choi in
7.
with the rice. Break up the crust into the rice.
Tsuki Mini Multifunction Rice Cooker by Yum Asia
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