BEEF KAMAMESHI ( JAPANESE HOT POT RICE)

BEEF KAMAMESHI ( JAPANESE HOT POT RICE)

Japanese Mixed Rice recipe is comforting, hearty and easy, Kamameshi simply means “kettle rice.” It is a traditional Japanese rice that is cooked in an iron pot (kama). It has a long history in Japanese cuisine. This beautifully crafted dish is super delicious, my favourite part is when the rice creates a great crust on the bottom of the iron pot.

Today, some Japanese restaurants serve Kamameshi in individual servings, or as a hot appetizer meant to be shared amongst a few people.

Within the last several decades, the recipe for Kamameshi has evolved into more of a rice pilaf with the addition of meat, seafood and vegetables. This Japanese rice pilaf can be flavored with broth, soy sauce, sake, and/or mirin and can be enjoyed by both meat lovers and vegetarians, alike.

INGREDIENTS

DASHI
  • 1l mineral water
  • 12g of dried shiitake mushroom
  • 10g of kombu
KAMAMESHI RICE
  • 100g of beef slices
  • 30g of shitake mushroom
  • 360g of Japanese short grain rice, washed
  • 30ml of sake
  • 30 gr edamame
  • 2g of salt
  • 10ml of light soy sauce
KAMAMESHI SAUCE
  • 5ml of soy sauce
  • 5ml of mirin
  • 1 dash of ginger juice
  • 1 pinch of corn starch
TO SERVE
  • chopped chives
  • 20g of ikura, (salted salmon roe)
  • nori seaweed
  • togarashi

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INSTRUCTIONS

  1. Begin by preparing the dashi stock. Place the water, mushrooms and kombu in a large pan and place over a gentle heat. Bring up to 65°C and, maintaining the temperature, leave to cook for 1 hour
  2. Once the dashi has finished cooking, strain carefully through a fine sieve and measure out 360ml for the kamameshi rice and 10ml for the kamameshi sauce (any leftover dashi can be reserved for future use)
  3. For the kamameshi rice, pour the dashi into a large pan with a tightly fitting lid and add the rice, sake, soy sauce and salt. Stir to combine, then place over a medium heat and bring the mixture up to the boil
  4. Add the SLICE meat, mushroom and edamame then cover the pan with the lid and reduce the heat to low. Allow to simmer for 20 minutes, until the rice has absorbed all of the liquid
  5. then garnish with chopped chives. shredded