Kamameshi is a Japanese rice dish made by boiling seasonal ingredients with rice grains. It is traditionally made in individual iron pots over an open fire and contains different cooked ingredients. The dish changes predictably with the seasons and is relatively easy to make. Kamameshi broth usually contains some spicy and sweet elements, and the bottom and edges of the rice are crispy when cooked. More modern cooks often try to emulate this texture and presentation.
Kamameshi is a Japanese rice dish made by boiling seasonal ingredients, usually fish or chicken, with rice grains. Traditional kamameshi is made in individual iron pots, called kama, which are heated over an open fire. It can also be prepared in more traditional pots, as well as electric rice cookers. Most importantly, all the ingredients are allowed to simmer and cook together.
Rice dishes are popular in Japanese cuisine, as the grain is a locally produced food. Unlike many other preparations, however, kamameshi focuses not on rice with different ingredients added on top, but rather with different cooked ingredients. Rice is simmered in a spiced broth along with chunks of meat and vegetables to create a savory dish.
There are no fixed ingredients of kamameshi. Most cooks use items that are locally available and fresh. Chicken and fish are common additions, as are tofu, mushrooms and eel. In many parts of Japan, the dish changes predictably with the seasons.
A summer kamameshi typically contains soy, leek, sweet fish and eel. Fall concoctions often include medleys of mushrooms, ginko, and sometimes chestnuts. In winter, carrots are commonly paired with shellfish, especially oysters and octopus, while in spring, bamboo shoots and ginger are dominant flavors.
Kamameshi is relatively easy to make, as most of the work is preparing the ingredients. Vegetables should be washed and chopped, and meats should generally be browned to ensure thorough cooking. Depending on the variety of rice, soaking and rinsing may also be required.
There are many variations of kamameshi broth, but they all usually contain some spicy and some sweet elements. Dashi, a stock made with seaweed and fish, is commonly the base. Soy sauce, chili flakes and other seasonings can also be added as desired. The chefs add all the prepared ingredients to this broth, seal the pot and turn up the heat.
In traditional kama kettle rice preparations, the bottom and edges of the rice are crispy when cooked. This adds a smoky flavor and crunchier texture to the finished product. More often than not, kamameshi prepared in traditional kettles are made in individual portions and are meant to be eaten straight from the pot.
More modern cooks often try to emulate this texture and presentation by quickly frying individual portions of kamameshi before serving, or by increasing the heat on regular skillets just before cooking is complete. For food purists, this type of cooked rice is not kamameshi at all but rather takikomi gohan. Takikomi gohan is a very similar dish made by cooking rice along with meat and vegetables in a wine-infused sake or dashi broth. This dish is made in batches intended to feed entire families and is generally fluffy and soft throughout – never crusty or burnt.
Protect your devices with Threat Protection by NordVPN
