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