Prep 20 mins
Cook 40 mins
Easy and good. Kamameshi is rice with meat (usually chicken or seafood) and vegetable tidbits boiled, baked or steamed together in a small pot. This one is chicken, rice, and vegetables steamed together in a rice cooker and flavored with a rice wine/soy sauce.
- 4 cups long grain brown rice or 4 cups long-grain white rice
- 4 cups chicken broth or 4 cups water
- 1⁄4 cup onion, chopped
- 1⁄4 cup shiitake mushroom, chopped
- 1⁄4 cup asparagus, sliced or 1⁄4 cup carrot, chopped
- 1⁄4 cup peas
- 2 boneless chicken thighs (1/3 lb)
- 1 -2 1⁄2 tablespoon shoyu
- 1⁄2 teaspoon garlic salt
- 1⁄4-1 3⁄4 teaspoon salt
- 2 tablespoons sugar
- 1 -2 tablespoon sake
- 1 tablespoon mirin
- Wash rice and drain for 30 minutes.
- Cut chicken into bite-sized pieces.
- Mix sauce ingredients, then mix sauce with all other ingredients.
- Cook in rice cooker.
I cooked this as a side dish; thus did not include neither mushroom, asparagus nor chicken. It still came out delicious! It's healthier and a great substitute for fried rice. Served it with grilled salmon and steamed beans. Thank you for sharing!
There is a Japanese restaurant here that we frequent for this dish, and this recipe is nearly similar in taste. Because they serve theirs in individual earthern ware bowls, the rice is crispy around the edges, sort of burnt on purpose. Not having these bowls, what I tried doing was to add 1 cup of dashi ( used that instead of stock ) to the rice, moved the cooked rice to a claypot and cooked in over low heat for about 20 more minutes so I can somewhat get that crispy rice effect. Also, instead of chicken, this time we used store bought grilled teriyaki eel. This is a precious find for I had been searching for this one for the longest time, and I am so grateful to littleturtle for this post.
This was good and DD1 liked it. I didn't have any mushrooms or rice wine so I left them out, and used chicken breasts instead of thighs. I think I'll add more broth next time and maybe a drop or two of sesame oil.