I love this Japanese claypot rice with deep flavours of dashi, soy sauce, Japanese sake and fish, lifted by floral notes of edible chrysanthemum petals. It's a pot filled with Japanese Barracuda, a seasonal mild-flavoured white fish from Yamaguchi.
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This is one of MAI by Dashi Master Marusaya newly launched range of Japanese donabe rice, featuring the Mai's specialty dashi made from 2-year aged katsuobushi alongside premium the key ingredient depending on the claypot you picked - such as matsutake donabe ($48), chicken donabe ($48, like local chicken rice), and wagyu donabe ($58).
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Each donabe rice was cooked to order over slow fire, and took approximately 30 minutes for flavours to sink in.  This creates rich, deep flavours in the rice dishes with crispy rice at the sides.
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