41min 4 ppl
Kamameshi
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 22g
Carbs 62g
Fats 10g
About this dish
Rice cooked from raw with chicken, mushroom and root vegetables in one heavy pot, everything simmering down together until the liquid is gone. Traditionally served straight from the pot it was cooked in, lid and all.
Allergy Info
Gluten, Soya, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Shiitake mushroomssliced100 g
- Carrotsdiced80 g
- Burdock rootpeeled and thinly sliced60 g
- Spring onionssliced1
Meat & Poultry
- Chicken Thighsboneless, skinless, diced250 g
Tins & Jars
- Dashi stock480 ml
Dried Goods
- Short-grain rice400 g
Oils & Condiments
- Soy sauce40 ml
- Mirin30 ml
- Sake20 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Rinse the rice in several changes of cold water until it runs clear, then drain well.
Approx. 5 minutes
2
Dice the chicken, slice the shiitake mushrooms and burdock root, and dice the carrots.
Approx. 8 minutes
3
Heat a heavy-based pot and stir-fry the chicken for 4 minutes until lightly coloured.
Approx. 4 minutes
4
Add the rice, dashi stock, soy sauce, mirin, sake, mushrooms, carrots and burdock root, and stir briefly to combine.
Approx. 4 minutes
5
Cover and cook over low heat for 18 minutes until the liquid is absorbed, checking a piece of chicken reaches 74°C with a meat thermometer.
Approx. 10 minutes
6
Leave to steam, covered, off the heat for 10 minutes.
Approx. 4 minutes
7
Fluff gently with a rice paddle and scatter with sliced spring onion to serve.
Approx. 4 minutes
