Scottish-inspired Kamameshi with Smoked Salmon and Whisky

Ingredients

In this Scottish-inspired adaptation of Kamameshi, we incorporate Scottish smoked salmon and whisky to infuse the dish with a distinct smoky flavor and a touch of warmth. Additionally, we use locally sourced Scottish vegetables to add an earthy element to the dish, giving it a unique Scottish twist. We alse have the original recipe for Kamameshi, so you can check it out.

• 2 cups (400g) short-grain rice 2 cups (400g) short-grain rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 200g Scottish smoked salmon, flaked 200g Scottish smoked salmon, flaked
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 1 leek, sliced 1 leek, sliced
• 1/4 cup (60ml) whisky 1/4 cup (60ml) whisky
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon butter 1 tablespoon butter
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh herbs (such as dill or chives), for garnish Fresh herbs (such as dill or chives), for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 15g
• 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, heat the vegetable oil and butter over medium heat. Add the diced onion and cook until translucent.
3. 3.
   Add the diced carrots and sliced leek to the pot and sauté for a few minutes until slightly softened.
4. 4.
   Add the rinsed rice to the pot and stir well to coat the grains with the vegetable mixture.
5. 5.
   Pour in the vegetable broth, soy sauce, and whisky. Stir gently to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Once the rice is cooked, gently flake the Scottish smoked salmon and add it to the pot. Stir gently to incorporate the salmon into the rice.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove the pot from the heat and let it sit, covered, for a few minutes to allow the flavors to meld together.
10. 10.
    Serve the Scottish-inspired Kamameshi in individual bowls, garnished with fresh herbs.

Treat your ingredients with care...

• Scottish smoked salmon — Ensure the salmon is flaked gently to maintain its texture and distribute it evenly throughout the dish.

Tips & Tricks

• For a vegetarian version, replace the Scottish smoked salmon with smoked tofu or grilled vegetables.
• Experiment with different types of whisky to add unique flavor profiles to the dish.
• Serve the Kamameshi with a side of pickled vegetables to add a tangy contrast to the flavors.
• Use a traditional Kamameshi pot for an authentic presentation.
• Leftover Kamameshi can be transformed into delicious fried rice the next day.

Serving advice

Serve the Scottish-inspired Kamameshi as a main course, accompanied by a side of pickled vegetables or a fresh green salad. It can be enjoyed on its own or paired with a bowl of miso soup for a complete meal.

Presentation advice

Present the Scottish-inspired Kamameshi in individual bowls, garnished with a sprinkle of fresh herbs. The vibrant colors of the vegetables and the flaked Scottish smoked salmon will create an appealing visual contrast against the white rice.