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Kamameshi with Mushrooms

Ingredients

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Kamameshi may just be the best Japanese rice you have never heard of, let alone, tasted! This is a simple rice dish that embodies the essence of Japanese comfort food. The beauty of Kamameshi lies in its versatility. It can be the star of your meal, or a delightful accompaniment to a variety of dishes.

As an added treat, you will probably want to fight someone for the crispy bottom layer!

A dark brown clay pot filled with Kamameshi with Mushrooms garnished with toasted sesame seeds.

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.

KAMAMESHI VARIETIES

The addition of mushrooms imparts a delightful earthy flavor into this Kamameshi recipe. However, don’t hesitate to explore beyond mushrooms. Here are a few ideas:

  • Chicken Kamameshi
  • Ebi (Shrimp) Kamameshi
  • Vegetarian Kamameshi
  • Unagi Kamameshi
  • Crab or Clam Kamameshi

INGREDIENTS AND SUBSTITUTIONS

  1. Rice: Medium-grain rice or sushi rice can be used instead of short grain rice. They have a similar texture and stickiness, which works well for Kamameshi.
  2. Mushrooms:Shiitake mushrooms, oyster mushrooms, cremini mushrooms, or portobello mushrooms can be used instead of brown beech mushrooms. Choose mushrooms with robust flavors for the best taste.
  3. Stock: If you don’t have chicken or vegetable stock, you can use water with bouillon cubes as a substitute. Mushroom stock or kombu (seaweed) stock can enhance the umami flavor if you’re looking for vegetarian options.
  4. Soy Sauce: Tamari sauce or liquid aminos can be used as gluten-free alternatives to soy sauce. Coconut aminos can be used for a soy-free, gluten-free option. Adjust the quantity to taste, as these alternatives might have different levels of saltiness.
  5. Vegetables: Kamameshi is versatile with vegetables. You can add diced carrots, peas, bell peppers, or baby corn for additional crunch and color. However, be mindful of the cooking time. Vegetables should be tender, not mushy.

HOW TO MAKE KAMAMESHI WITH MUSHROOMS

What makes Kamameshi truly delightful is its ease of preparation. The soaking of the rice ensures a fluffy texture, while the simmering, allows the grains to absorb the essence of the savory broth.

Instructions:

  1. Prepare the Rice:
    • Soak the short-grain rice in water for at least 15 minutes.
    • Rinse until the water runs clear. Drain the rice thoroughly.
  2. Prepare the Stock:
    • In a pan, heat the stock and soy sauce over medium-high heat until hot, but not boiling.
  3. Cooking Kamameshi:
  4. Pour the Hot Stock:
    • Carefully pour the hot stock mixture over the rice and mushrooms. Mix. Bring the mixture almost to a boil, then reduce the heat to low.
  5. Simmering Kamameshi:
    • Cover the pot and let the Kamameshi simmer for 15 to 20 minutes. The rice should absorb the liquid and become tender.
  6. Garnish and Serve:
    • Once the rice is cooked and has absorbed the flavors, remove the pot from heat.
    • Drizzle the Kamameshi with toasted sesame oil and sprinkle with toasted sesame seeds.
    • Garnish with chopped green onions.

Rice Cooker Method

  • In the rice cooker, combine the soaked rice, chicken or vegetable stock, soy sauce and mushrooms. Stir gently to mix the ingredients.
  • Close the rice cooker lid and select the appropriate setting for regular white rice. Start the cooking process.
  • Once the rice cooker indicates that the cooking is complete, let the Kamameshi sit in the cooker with the lid closed for an additional 10-15 minutes. This allows the flavors to meld and the rice to absorb any remaining moisture.
  • Finish with a drizzle of sesame oil, sesame seeds and chopped green onions.

HOW TO SERVE AND STORE KAMAMESHI WITH MUSHROOMS

Spoon this flavorful Kamameshi with Mushrooms into bowls. For a more traditional serving, enjoy this delicious one-pot meal directly from the clay pot.

Pair your steaming Kamameshi Rice with Mushrooms with:

  • A refreshing cucumber and seaweed salad
  • For a complete Japanese dining experience, serve it alongside a bowl of miso soup and some pickled vegetables.

Store leftovers in an airtight container in the fridge for up to 3 days. Here are a few ideas to repurpose and transform leftovers:

  • Fried Rice
  • Stir-fry
  • Soup
  • Stuffed Vegetables
  • Use in Spring Rolls or Sushi Rolls

MORE JAPANESE RECIPES TO LOVE

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A dark clay pot with cooked Japanese rice and brown mushrooms garnished with sesame seeds.

Kamameshi with Mushrooms


Description

Kamameshi may just be the best Japanese rice you have never heard of, let alone, tasted! This is a simple rice dish that embodies the essence of Japanese comfort food. Get creative by adding your favorite protein and/or vegetables. 


Ingredients

Scale
  • 1 cup short-grain rice
  • 1 1/4 cups chicken or vegetable stock
  • 1/4 cup soy sauce
  • 8-ounces brown beech mushrooms, roughly chopped
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons toasted sesame seeds
  • chopped green onion, for garnish

Instructions

  1. Soak rice in water for about 15 minutes.
  2. Drain and rinse until the water runs clear. 
  3. In a pot, heat up the stock and soy sauce. Do NOT boil. 
  4. Place the iron on clay pot on the stove. Heat to medium. (Use a heat diffuser, if needed)
  5. Add the rice to the pot, along with the mushrooms.
  6. Pour in the hot stock/soy mixture. 
  7. Give just a gentle stir.
  8. Simmer for about 15 to 20 minutes, or until all of the liquid is absorbed.
  9. Garnish with a drizzle of toasted sesame oil, toasted sesame seeds and chopped green onions.
  10. ENJOY!

Notes

  • If using a traditional clay pot for cooking the rice, be sure to use a heat diffuser to ensure the pot does not overheat and crack. 
  • Soak the rice for at least 15 minutes before cooking to allow the grains to absorb moisture, ensuring even cooking and a tender texture.
  • Easily substitute short-grain rice with medium-grain rice or sushi rice.
  • Short-grain rice is available at Asian markets.
  • Alternatively use a rice cooker (see post for rice cooker instructions).
  • Replace the soy sauce with a low-sodium soy, coconut aminos or Tamari. 
  • Any variety of mushroom will work in this recipe. 
  • Add a protein or additional vegetables to your liking.
  • No need to stir as the rice is cooking (In fact, you will love the crispy bottom layer).
  • Finish with sesame oil, sesame seeds and/or green onions.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side dish, Dinner
  • Method: Easy
  • Cuisine: Japanese

Nutrition

  • Serving Size: 2/3 Cup

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GET TO KNOW ME!

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! 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!

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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