Kamameshi

Name: Kamameshi
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice, rinsed and soaked; 400ml dashi; 2 tbsp soy sauce, 1 tbsp mirin and 1 tbsp sake; 150g chicken thigh, diced; Shiitake mushrooms, sliced; Carrot, burdock root and bamboo shoot, chopped; Green peas or mitsuba, to garnish

釜飯/KAH-mah-meh-shee/

Also known as: Kama Meshi, Japanese Pot Rice, Japanese Kettle Rice

About this dish

Rice cooked in an individual iron pot with dashi, soy sauce and toppings such as chicken, mushrooms and vegetables, with a crisp crust at the bottom.

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Ingredients

🍚2 cups Japanese short-grain rice, rinsed and soaked

🍲400ml dashi

🫙2 tbsp soy sauce, 1 tbsp mirin and 1 tbsp sake

🍗150g chicken thigh, diced

🍄Shiitake mushrooms, sliced

🥕Carrot, burdock root and bamboo shoot, chopped

🫛Green peas or mitsuba, to garnish

Method

Serves 2

Mix the dashi with the soy sauce, mirin and sake.

Put the rice in a heavy pot and pour over the seasoned dashi.

Lay the chicken, mushrooms and vegetables on top without stirring.

Cover, bring to the boil, then cook on a low heat for 15 minutes and rest for 10.

Garnish and serve in the pot, scraping up the crisp crust.

✓ What Makes it Authentic

Kamameshi ('kettle rice') became famous as an ekiben railway lunch at Yokokawa station, sold in its own clay pot.

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