Kamameshi literally translates to kettle rice and is a traditional Japaneserice dish cooked in an iron pot called a kama. Kamameshi originally referred to ricethat was eaten communally from the
kama. Kamameshi was originated in a town called Takeshitakama also known as Okunamikama.
Ingredients
2 tablespoonssoy sauce
1 tablespoon sugar
2 cups chicken broth
2 tablespoons mirin
2 tablespoons sake
1 teaspoon salt
¼ cup sliced onion
¼ teaspoon finely minced garlic
¼ cup sliced asparagus or carrots
¼ cup green peas
2 cups Japanese short grain rice
¼ cup sliced shiitake 2 cups bite-size pieces boneless chicken breasts or thighs
Cooking Instructions
Wash and drain rice on a fine sieve, leave for 30 minutes. Mix first 6 ingredients until sugar and
salt are dissolved, taste and adjust seasoning. Mix in the rest of the ingredients and cook in a
rice cooker, earthen pot, or non-stick saucepan for 20 minutes, or until all the liquid is
absorbed. Serve kamameshi with warm sake or cold green tea.
