Kamameshi may be THE BEST Japanese rice you’ve never heard of, or even tasted. Well, until today! One thing I can assure you, if you’re a rice lover like me, you’ll be doing this at least once a week. Although this Kamameshi rice recipe with mushrooms sounds super difficult and daunting, it is not. This Asian rice recipe couldn’t be easier.
Of course, I created a short TikTok video making this fabulous Kamameshi with mushrooms! Be sure to check it out below. If you haven’t registered on this social media platform yet, please use my code 5SSIS800K0H06 to create an account.
WHAT IS KAMAMESHI?
Kamameshi simply means “boiling rice”. It is a traditional Japanese rice that is cooked in an iron pot (kama). It has a long history in Japanese cuisine. The pot of cooked rice was typically placed on the family table for communal enjoyment.
Today, some Japanese restaurants serve Kamameshi in individual portions, or as a hot snack meant to be shared among a few people
.
In recent decades, Kamameshi’s recipe has become more like a rice pilaf with the addition of meat, seafood, and vegetables. This Japanese rice pilaf can be flavored with broth, soy sauce, sake and/or mirin and can be enjoyed by both meat lovers and vegetarians.
As for the texture, I compare Kamameshi as a marriage between risotto and paella. The bottom layer of the rice will crunch. Similar to rice in paella. Whereas, the body resembles that of an abundant risotto, but not as creamy.
KAMAMESHI VARIETIES
Although I decided to make mine with wild mushrooms, you can take this Japanese rice recipe wherever you want to go. Just use the basics presented here and add your favorite proteins, vegetables, or liquids. Here are some ideas:
Chicken Kamameshi
- Ebi (Shrimp)
- Crab or clam
- Kamameshi
Kamameshi Vegetarian Kamameshi Unagi Kamameshi
HOW TO MAKE KAMAMESHI WITH MUSHROOMS
As mentioned above, it is relatively easy to prepare this traditional Japanese dish. Read my tips and tricks on how to create the most perfect Japanese rice bowl. Be creative. Please share all your amazing creations with me.
There is no need to stir as the rice is simmering and absorbing all the goodness. Once finished, give it a little tug to enjoy the crispy pieces of rice at the bottom.
The rice cooker
As you know, I can get a little fancy. So when I considered making this Kamameshi with mushrooms, I turned to my local international food market to get the ingredients. Deep down, he also hoped to find the right kitchen container. Guess what? I found the clay pot shown above for less than $20!
Moreover, he was a little nervous about placing the clay pot directly on the stove. So, to avoid breaking the clay pot into pieces, I used a heat diffuser. This heat diffuser is also useful when cooking in a tagine. Definitely worth the small investment.
Of course, he also wanted a traditional iron pot. So, I found this 8″ Japanese iron pot on Amazon. I can’t wait for it to arrive!
If you don’t own a traditional iron or clay pot, don’t worry. Alternatives to using
a traditional Japanese rice cooker include: rice
- cooker
- steel
- Instant Pot
Stainless
pot
Rice (meshi)
As hard as it is to find, a short-grain rice should be used in this Japanese rice recipe. If you are far from an Asian market, you can order the rice, along with the pot.
Before cooking rice, it should be soaked in water for at least 15 minutes. Then, rinse until the water comes out clear. This is a crucial part of the recipe. Soaking the rice will allow it to cook thoroughly and absorb all the liquid and flavors.
The
mushrooms
So, I wanted to go super traditional here and use a combination of wild Asian mushrooms. Luckily, my local Asian market was fully stocked. I took a bag of Mini King Oyster mushrooms and a brown enoki mushroom.
If you are not willing to venture into the realm of wild mushrooms, the beautiful baby, oyster mushrooms and shiitakes will work well alone or in combination
.
TO FINISH AND SERVE
Ok, I have to admit that I forgot this final step in my video. Honestly, it really made all the difference in the world. Before serving, expand the flavor of this Kamameshi with mushrooms by drizzling a touch of toasted sesame oil and garnish with toasted sesame seeds. ENJOY!
LET’S SOCIALIZE! I’m
more than just recipes. I also love fashion and style! Most importantly, I love my family (my husband and my furry babies). My husband (also known as my “kitchen bitch”) means the world to me. He is also great. Not only is he one of the nicest guys you’ll ever meet, but he’s also had a long career in professional hockey. Not only did he win two Stanley Cups with the Pittsburgh Penguins in the early ’90s, but he most recently won the Calder Cup with the Charlotte Checkers, among many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact them. He is known as one of the best skate sharpeners in the world!
Our lives have changed dramatically in recent years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Las Vegas for five years (I totally wish it was longer). Most recently, losing our Viva to a brain tumor in July 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I’m always posting tons and tons of photos! Be sure to check out my pet bone broth recipe! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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