The recipe I’m sharing today is a savory salmon and pickled plum okayu that’s got the classic umami flavor but is still healthy comfort food with rice porridge’s healing properties. We are using a heavy pot to make the rice, but you can always use an earthenware pot if you own one.
For the best results, use a saucepan or pot with a thick bottom because these absorb the heat and distribute it evenly, which helps avoid burn or sticky, clumpy rice on the bottom of the pot. You can use pre-cooked rice for this recipe, but in that case, you must add twice as much water because the rice will absorb a lot more.