Kamameshi may just be THE BEST Japanese rice you have never heard of, or even tasted. Well, until today! One thing I can assure you, if you are a rice lover like me, you will be making this at least once a week. Although this Kamameshi with Mushrooms rice recipe sounds super difficult and daunting, it is not. This Asian rice recipe could not be easier.
Of course, I created a short TikTok video making this fabulous Kamameshi with Mushrooms! Be sure to check it out down below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
WHAT IS KAMAMESHI?
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. The pot of cooked rice was typically placed on the family table for communal enjoyment.
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.
As far as texture, I liken Kamameshi as a marriage between risotto and paella. The bottom layer of the rice will crisp up. Similar to the rice in paella. Whereas, the body resembles that of a hearty risotto, just not as creamy.
Although I decided to prepare mine with wild mushrooms, you can pretty much take this Japanese rice recipe wherever you want to go. Just use the basics presented here and add in your favorite protein, vegetables, or liquids. Here are a few ideas:
- Chicken Kamameshi
- Ebi (Shrimp) Kamameshi
- Vegetarian Kamameshi
- Unagi Kamameshi
- Crab or Clam Kamameshi
HOW TO MAKE KAMAMESHI WITH MUSHROOMS
As mentioned above, it’s relatively easy to prepare this traditional Japanese dish. Read along for my tips and tricks on how to create the most perfect Japanese rice bowl. Get creative. Please share all of your amazing creations with me.
There is no need to stir as the rice is simmering and soaking up all of the goodness. Once finished, give it a tiny toss to enjoy the crunchy rice bits on the bottom.
The rice cooker
As you may know by now, I can get a bit fancy. So, when I considered making this Kamameshi with Mushrooms, I headed to my local International Foods Market for the ingredients. Deep inside, I was also hoping to find the proper cooking vessel. Guess what? I found the clay pot pictured above for less than $20!
Additionally, I was a bit nervous about placing the clay pot directly on the stovetop. So, to avoid the breaking the clay pot into pieces, I used a heat diffuser. This heat diffuser also comes in handy when cooking in a tagine. Definitely worth the tiny investment.
Of course, I also wanted traditional iron pot. So, I found this 8″ Japanese iron pot on Amazon. I cannot wait for it to arrive!
If you do not own a traditional iron or clay pot, no worries. Alternatives to using a traditional Japanese rice pot include:
- rice cooker
- Instant Pot
- stainless steel pot
The rice (meshi)
As difficult as it may be to find, a short-grain rice should be used in this Japanese rice recipe. If you are far from an Asian market, you can order the rice, along with the pot.
Prior to cooking the rice, it needs to be soaked in water for at least 15 minutes. After, rinse until the water runs clear. This is a crucial part of the recipe. Soaking the rice will allow it to cook completely and absorb all of the liquid and flavors.
So, I wanted to go super traditional here and use a combination of wild Asian mushrooms. Thankfully, my local Asian market was fully stocked. I grabbed a bag of Mini king oyster mushrooms and a brown enoki-type mushroom.
If you are unwilling to venture out in the wild mushroom kingdom, baby bella, oyster mushrooms, and shiitakes will work just fine alone, or in combination.
TO FINISH AND SERVE
Ok, I have to admit I forgot this final step in my video. Honestly, it really made all the difference in the world. Prior to serving, amp up the flavor of this Kamameshi with Mushrooms by drizzling on a touch of toasted sesame oil and garnish with toasted sesame seeds. ENJOY!Print
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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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