Kamameshi Rice Bowl

Ingredients

• 2 cups (400g) Japanese short-grain rice 2 cups (400g) Japanese short-grain rice
• 2 1/2 cups (590ml) vegetable or chicken broth 2 1/2 cups (590ml) vegetable or chicken broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sake 1 tablespoon sake
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (150g) protein of choice (chicken, shrimp, tofu, etc.) 1 cup (150g) protein of choice (chicken, shrimp, tofu, etc.)
• 2 green onions, chopped 2 green onions, chopped
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot or kama, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant.
3. 3.
   Add the carrot, bell pepper, mushrooms, and protein of choice. Cook until the protein is browned and the vegetables are slightly tender.
4. 4.
   Add the rice to the pot and stir well to combine with the vegetables and protein.
5. 5.
   In a separate bowl, mix together the broth, soy sauce, mirin, and sake. Pour the mixture over the rice and stir gently.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
8. 8.
   Fluff the rice with a fork and garnish with chopped green onions and sesame seeds before serving.

Treat your ingredients with care...

• Rice — Use Japanese short-grain rice for the best results. Rinse it well to remove excess starch before cooking.
• Mirin — If you don't have mirin, you can substitute it with a combination of equal parts of rice vinegar and sugar.
• Protein — Adjust the cooking time based on the protein you choose. Ensure it is fully cooked before adding the rice.

Tips & Tricks

• For added flavor, you can marinate the protein in soy sauce and ginger before cooking.
• Customize the vegetables based on your preference and seasonal availability.
• To make it more filling, serve the Kamameshi Rice Bowl with a side of miso soup or a fresh salad.
• Experiment with different toppings such as pickled ginger or nori strips for an extra burst of flavor.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated in a microwave or on the stovetop.

Serving advice

Serve the Kamameshi Rice Bowl hot in individual bowls, garnished with chopped green onions and sesame seeds. Accompany it with a side of miso soup and a refreshing green tea for a complete Japanese dining experience.

Presentation advice

To enhance the presentation, consider serving the Kamameshi Rice Bowl in traditional Japanese ceramic bowls. Arrange the vegetables and protein on top of the rice in an aesthetically pleasing manner. Sprinkle sesame seeds and green onions on top for a pop of color.