2:17 "No hassle for deboning" - I appreciate it! I think this will be the first dish I will try when my clay pot arrives next week. I've never tried letting the rice at the bottom of a pan toast on purpose, but it looks delicous.
Thank you for your comment.😄 If over scorched, it's not good. Last night, I cooked white rice in Kikka. I over cooked 1 minute, but there was no scorched rice... So you may need to try it a few times to know how much your pot makes scorch. Please enjoy! 😄
@@hellolindasau Hi. Thank you for asking. I've never done putting raw fish in fish rice, so I cannot compare. But you know how slimy the salmon's skin is? The slimy thing and the smell should go away after baked or grilled. I hope this helps. Thank you.😊
2:17 "No hassle for deboning" - I appreciate it!
I think this will be the first dish I will try when my clay pot arrives next week. I've never tried letting the rice at the bottom of a pan toast on purpose, but it looks delicous.
Thank you for your comment.😄
If over scorched, it's not good. Last night, I cooked white rice in Kikka. I over cooked 1 minute, but there was no scorched rice... So you may need to try it a few times to know how much your pot makes scorch. Please enjoy! 😄
Do you have to bake the salmon first or can you let it cook inside the donabe? Does it taste better baked first?
@@hellolindasau Hi. Thank you for asking. I've never done putting raw fish in fish rice, so I cannot compare. But you know how slimy the salmon's skin is? The slimy thing and the smell should go away after baked or grilled. I hope this helps. Thank you.😊
@@SinaponCooksthank you!
You're welcome❤