There are a few of us at Remodelista who never took to the Instant Pot.
Photography by Remodelista.
More on the Vermicular: Developed by brothers Kuni and Tomo Hijikata—the heirs to the Aichi Dobby foundry founded by their grandfather in 1836—the 3.9-quart Vermicular Musui pot took three years to develop and capitalizes on the company’s cast iron mastery.
A happy accident: The Vermicular (plus all its attendant parts) fits neatly into a deep drawer in my kitchen.
The Vermicular Musui is an enameled cast iron pot with a lid that’s hand-machined “until it fits at a .01 mm accuracy,” according to the company.
The ingredients for our modified version of the Vermicular cookbook’s Steam Salmon Rice. Here’s a simple recipe for salmon and rice adapted from the Vermicular cookbook, which features recipes suited to the device.
• 3 rice cups (540 ml) plain white rice, rinsed.
Steamed Salmon Rice
Rinsing the rice before cooking is key.
The final step: Place the salmon fillets on top of the uncooked rice, then add 2 tablespoons sake and 1 teaspoon soy sauce to the pot.
Adjust settings on the Vermicular, then set it and forget it until cooking is finished (about 60 minutes).
We added the okra in the final stages of cooking for a softly steamed but not overdone effect.
The table set for lunch.
The Vermicular enameled cast iron pot can go straight to the table using the wood Magnetic Trivet, which attaches to the base of the pot, creating an instant (and attractive) heat barrier.
The joy of one-pot cooking: a full lunch (starch, vegetable, and protein included) easily cooked and served in one go.