📝 About This Recipe
Kamameshi, or 'kettle rice,' is a beloved Japanese comfort dish traditionally cooked in a small iron pot over an open flame. This one-pot wonder features short-grain rice infused with a savory dashi broth, topped with an array of seasonal treasures like chicken, earthy mushrooms, and sweet carrots. The magic lies in the 'okoge'—the golden, crispy layer of scorched rice at the bottom that provides a delightful crunch and deep umami aroma.
🥗 Ingredients
The Rice Base
- 2 cups Japanese Short-Grain Rice (rinsed until water runs clear)
- 400 ml Dashi Stock (kombu and bonito based preferred)
The Seasoning Liquid
- 2 tablespoons Soy Sauce (use Usukuchi/light soy sauce for better color)
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sake (dry cooking sake)
- 1/4 teaspoon Salt (to taste)
Protein and Vegetables
- 150 grams Chicken Thigh (boneless, skinless, cut into 1/2-inch cubes)
- 4 pieces Shiitake Mushrooms (stems removed, thinly sliced)
- 1/2 pack Shimeji Mushrooms (bottoms trimmed, pulled into small clusters)
- 1/3 cup Carrot (peeled and cut into thin matchsticks)
- 1 sheet Aburaage (fried tofu pouch, blanched and sliced thinly)
- 1/4 cup Burdock Root (Gobo) (shaved into thin ribbons and soaked in water)
For Garnish
- 1 handful Mitsuba (Japanese wild parsley, roughly chopped)
- 2 tablespoons Ikura (optional salmon roe for luxury)
- 1 teaspoon Toasted Sesame Seeds (for a nutty finish)
👨🍳 Instructions
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1
Rinse the short-grain rice in a bowl until the water runs clear. Drain the rice in a fine-mesh sieve and let it rest for 30 minutes to allow the grains to absorb residual moisture evenly.
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2
While the rice rests, prepare your toppings. Cut the chicken into bite-sized cubes and toss with a splash of sake (extra) to remove any gamey scent.
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3
Blanch the aburaage (fried tofu) in boiling water for 30 seconds to remove excess oil, then pat dry and slice into thin strips.
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4
In a measuring cup, combine the dashi stock, soy sauce, mirin, sake, and salt. Stir well to ensure the salt is dissolved.
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5
Place the drained rice into a heavy-bottomed pot, a clay 'donabe', or a specialized kamameshi pot.
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6
Pour the seasoning liquid over the rice. Do not stir the rice; just ensure it is level.
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7
Layer the ingredients on top of the rice in this order: burdock root, carrots, aburaage, mushrooms, and finally the chicken. Do not mix them into the rice; they should steam on top.
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8
Cover the pot with a tight-fitting lid. Bring to a boil over medium heat. You will know it is boiling when steam begins to escape rapidly.
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9
Once boiling, turn the heat to low and cook for 12-15 minutes. Ensure the lid stays on to keep the steam trapped.
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10
During the last 30 seconds of cooking, turn the heat to high. This creates the 'okoge' or the desired toasted rice crust at the bottom.
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11
Turn off the heat and let the pot sit, undisturbed and covered, for another 10-15 minutes. This final steaming is crucial for perfect rice texture.
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12
Remove the lid, garnish with fresh mitsuba and sesame seeds, and use a rice paddle to gently fold the ingredients into the rice, scraping up the crispy bits from the bottom.
💡 Chef's Tips
Always let the rice soak after washing; this ensures the core of the grain cooks through without the outside becoming mushy. Do not lift the lid during the cooking or steaming process, as the loss of heat and pressure will result in unevenly cooked rice. If you don't have a clay pot, a heavy Dutch oven works beautifully as it retains heat exceptionally well. For the best okoge, listen for a faint crackling sound during the final 30 seconds of high heat. If you can't find mitsuba, use thinly sliced scallions or chopped cilantro as a fresh green garnish.
🍽️ Serving Suggestions
Serve alongside a warm bowl of Miso soup with wakame and silken tofu. Pair with a side of Japanese pickles (Tsukemono) to provide a refreshing acidic contrast to the savory rice. A chilled glass of dry Junmai Sake complements the earthy mushroom flavors perfectly. Serve as a main dish with a side of lightly charred Shishito peppers. For a complete meal, add a small portion of grilled fish like Saba Shioyaki (salted mackerel).