Socarrat. The rice that’s been caramelized at the bottom of your pan/pot till it’s toasty, crispy and chewy, spans across cultures. From sunshine tinted paella flecked with seafood to Chinese Claypot rice adorned with various cured, waxed meats, to this Japanese “Donabe” dish I bastardized in a Singapore kitchen. And there’s tahdig, a Persian dish that places the crispy rice front and centre.
Far flung places. Same same but Different. A testament to a universal thread binding us all together in our shared humanity. In light of the mess that is 2020 (covid, cancel culture, shootings..), let’s remember that.... 💓🌍💞
I've actually bookmarked this Bacon and Corn Donabe recipe from Mrs Donabe since April, well, some procrastination and 5 months later, here we all are. Better late than never, right? Since I don't own a double-lidded donabe (sadly), I'll be guiding you through the steps here using my trusty Dutch Oven, which works beautifully as well.
Whatever your cooking vessel of choice is, you really can't go wrong with bacon, corn and butter. Juicy sweet corn, smokey bacon, an umami-packed seasoning and taking the bottom layer of rice so far to the edge of caramelization that the charred bits taste almost... cheese-y . Definitely a crowd pleaser AND a cinch to put together!
300g Japanese Rice
400ml dashi stock (See notes regarding amount of stock)
3 to 4 rashers of bacon, sliced into chunks
2 corn cobs, shucked
spring onions, to taste
cracked black pepper
1 and a half teaspoons white miso paste
1 Tablespoon smoked fish sauce (or regular fish sauce)
1 teaspoon light soy sauce
45g unsalted butter