Smoked Salmon and Orange Blossom Rice

Fresh Smoked Salmon

Orange Blossom Rice in Donabe

We regularly Smoke Salmon in our Green Egg. It is a wonderful way to cook salmon. You can get the recipe from our blog of: January 15, 2009. Click the date to get the recipe.

In Japan they use the double lidded Donabe Pot to cook rice on top of the stove. Orange Butter Rice is an interesting recipe that we will make again. The addition of Butter and the Orange Rind makes for an unusual and tasty rice.

Orange Butter Rice

Donabe Cookbook

1          medium orange (such as navel)

3          rice cups short-grain white rice, rinsed

2-1/4   cups water

3          tablespoons unsalted butter, cut into 3 slices, at room temperature

3          tablespoons usukuchi shoyu
(light-colored soy sauce)

Freshly ground black pepper

It may be hard to imagine how the flavor combination of steamed rice with orange, butter, and soy sauce could work, but it’s delicious to the point of being irresistible. While this dish is good on its own. Smoked duck and orange butter rice brilliant pairing! It’s also great as a side dish for grilled meat or fish.—Naoko

Using a paring knife or a peeler, slice off the zest from the orange in long strips 34-inch wide. Be sure to remove just the top layer of the skin, not the white pith. Cut crosswise into very finely julienned pieces. Set aside. Reserve the peeled orange for another use.

In the donabe, combine the rice with the water. Let the rice soak for 20 minutes. Cover with both lids and cook over medium-high heat for 13 to 15 minutes. Turn off the heat and let it rest undisturbed for 20 minutes.

Uncover and add the butter, usukuchi shoyu, and orange zest. Gently fluff the contents and serve in individual bowls at the table. Grind some black pepper on top and enjoy.