We like crisp bits, no matter if they appear in sa po fan, donabe-taki, or dolsot bibimbap, Photograph by Shimin Wong A dish you will find in various guises all over Asia, claypot rice is at its most basic—rice cooked lovingly in a vessel over an open flame. Now, I know what you're thinking. And, no, it's not just rice. In a forum populated with dotty food lovers, it's important to be specific, and what I'm raving about here is what the Japanese call okoge—the nutty, slightly charred crust of grains that sit on the bottom and sides of the pot. Okoge have been known to inspire fierce paeans and ferocious fork battles among otherwise easy-going makan khakis (Singlish...
Continue reading »
