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Kamameshi (釜飯) – Pot Rice with Seafood
More recipes: Japanese recipes · All Asian recipes
Kamameshi (釜飯) – Pot Rice with Seafood
Laura Chen
4
30 minutes
45 minutes
550
Japanese
Main dish
Kamameshi is a traditional Japanese dish in which rice is cooked together with seafood and typical seasonings in a special pot called a kama. This version uses seafood such as shrimp and mussels for a rich, aromatic flavor.
Ingredients
- 400 g Japanese short-grain rice
- 480 ml water
- 200 g shrimp, peeled and deveined
- 200 g mussels, cleaned
- 1 carrot, cut into thin strips
- 100 g shiitake mushrooms, sliced
- 2 scallions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- 1 piece kombu (kelp), about 10 cm
- 1 tbsp sesame oil
- Salt to taste
- A few shiso leaves for garnish
Instructions
- Wash the rice thoroughly and drain it.
- Heat the sesame oil in a heavy pot and briefly stir-fry the carrots, shiitake mushrooms and scallions.
- Add the rice and stir briefly with the other ingredients until well mixed.
- Add the water, soy sauce, mirin, sake, sugar, kombu and salt. Stir and bring to a boil.
- Lay the shrimp and mussels on top of the rice, reduce the heat and cover the pot with a lid.
- Simmer for about 30 minutes, until the rice and seafood are cooked.
- Take the pot off the heat and let it rest for 10 minutes without opening the lid.
- Before serving, remove the kombu and divide the kamameshi among bowls.
- Garnish with shiso leaves and serve.
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