Dish

Kamameshi

To make kamameshi, rice is first sautéed in oil or butter until it becomes slightly browned. Then, water or broth is added along with vegetables and meat or seafood. The mixture is then simmered until the rice is fully cooked and the liquid has been absorbed.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Kamameshi is a traditional Japanese dish that originated in the Kansai region. It was originally made with just rice and soy sauce, but over time, other ingredients such as vegetables and meat or seafood were added. It is often served at festivals and special occasions.

Dietary considerations

Kamameshi can be made with a variety of meats or seafood, making it a versatile dish. It can also be made with different types of rice, such as short-grain or sushi rice. However, it may not be suitable for those with gluten allergies or intolerances due to the use of soy sauce.

Variations

Some popular variations of kamameshi include adding green tea or sake to the cooking liquid for added flavor, or using different types of meat or seafood such as chicken or eel.

Presentation and garnishing

Kamameshi can be presented in a small pot called a kama or on individual plates. It is often garnished with fresh herbs or sesame seeds for added texture and flavor.

Tips & Tricks

To make kamameshi extra flavorful, use homemade broth instead of water when cooking the rice. It is also important to not stir the rice while it is cooking to prevent it from becoming mushy.

Side-dishes

Kamameshi can be served on its own or with a variety of side dishes, such as miso soup, pickled vegetables, or tempura. It is also often served with a side of soy sauce or wasabi for added flavor.