Japanese cuisine · Dough, Pasta & Rice

Kamameshi

Pot-cooked rice with chicken, shiitake and carrot that develops a golden toasted crust at the bottom.

Ingredients · for 4 servings

• 300 g sushi rice
• 400 ml dashi
• 300 g boneless chicken thigh
• 4 fresh shiitake
• 1 carrot
• 100 g peas
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 piece ginger (3 cm)
• 2 spring onions
• 1 tsp salt

Instructions

1. Wash the rice until the water runs clear and let drain for 20 min.; cut the chicken fillet into 2 cm pieces and marinate with 1 tbsp soy sauce and the sake for 15 min.
2. Cut the shiitake into slices, the carrot into fine matchsticks, the ginger into paper-thin strips and the spring onions into rings.
3. Put the rice into a heavy, thick-bottomed pot, pour in the dashi, remaining soy sauce, mirin and salt and stir briefly so everything is evenly distributed.
4. Spread the chicken, shiitake, carrot and ginger evenly over the rice without stirring them in - this way the rice stays fluffy while the topping steams.
5. Bring to a boil covered, then cook over the lowest heat for 15 min., scatter the peas over the surface shortly before the end and continue cooking for 2 min. over slightly higher heat, until you hear a faint crackle at the bottom - this forms the toasted crust.
6. Remove the pot from the heat, let it steam covered for 10 min., sprinkle with spring onions and serve straight from the pot, scraping up the crust from the bottom.