How To Make Easy Stovetop Kamameshi Rice

If you have been following Nines Vs. Food for quite awhile you might notice that I have a certain knack for a lot of Chinese, Japanese and Korean food fares. Most of the time, as much as I wanted to experiment on other cuisines, my geographical and cultural roots is still very dominant with my food choices. If also you can check out locally the restaurants in Quezon City, one of the most accessible and affordable among them is either Filipino, a few American, and a lot of Japanese/Chinese/Korean restaurants.

But just, every, time, whenever I get to see shrimp tempuras piling up on plates, a piping hot bowl of miso soup, tonkatsu ready for frying, a portable grill in the middle of the table, or even just a simple bowl of stir fried veggies always bring butterflies on my stomach. 

This post brings back memories at that time when me and friend were invited by his Japanese highschool barkada (wherein I have now been friends with ever since he introduced me) at her home to hold a small farewell drinking and foodtrip session along with our other friends. She was very kind enough to welcome us to her place and even took the effort to making some authentic japanese food like okonomiyaki, tonkatsu, sukiyaki and kamameshi rice. You can check out the photos on my tumblr post here.

Personally, before that day, I only limited myself to making tonkatsu, katsudon and tempura. It was then I realized (thanks and credits to my friend of course) that making sukiyaki, kamameshi rice and okonomiyaki at home isn't really that difficult. Although you might need to take a bit of effort in finding a few ingredients, it's still worth it in the end. In my case, I was even improvising from time to time to make these good japanese dishes.

As of last weekend, it was my first time to make my own version of kamameshi rice, which was quite perfect during that time because it was a cold rainy night and I was able to enjoy a hot, yummy homemade jap dinner. Usually, the only place where I enjoyed kamameshi rice was at Sambokojin, where waiters usually give this wooden enclosed small steel pot full of hot sticky rice mixed with soy sauce, mirin, sugar and vegetables. Their version is very heavy I might say. 

My version, which I defined visually in nine easy steps, is lighter in terms of vegetables, as it is mostly based with mushrooms, which I bought fresh in one of the asian food stores at Wilson Street in Greenhills. My goal was to get that same bit of sweet and salty yumminess of the kamameshi rice that I was accustomed to eating. But mine is made on a stovetop pot, rather than a rice cooker, since I felt that I have a better chance of cooking the rice fast and evenly. Eitherway, make sure that your ingredients are not compromised to get the best results.

I find this dish perfect with some thick slices of pork tonkatsu and some tonkatsu sauce, which you can also make at home or bought at selected supermarkets. But feel free to make your own rice viand combinations like sukiyaki, tempura or teriyaki meats. 


Mushroom Kamameshi Rice (Stovetop Version)

1 1/2 cups of Japanese Rice
6 to 8 pcs. fresh or dried shitake mushrooms (softened)
1 pc. carrot
1 pc. white onion
1/2 cup Kikkoman soy sauce
1/2 cup mirin
1 tbsp sugar
1 tbsp ground dashi stock
3 cups water or stock for added flavor
spring onions for garnish

pre-made tonkatsu slices
homemade or store-bought tonkatsu sauce

Start by washing the rice with tap water on a pot until the water becomes clear. Drain the rice and set aside on the same pot.

Prepare all the ingredients. Slice the mushrooms into 1/4 inch slices. Slice the onions and carrots into wedges and strips, respectively.

Combine the mushrooms, carrots and onions. On the same pot, mix in the soy sauce, mirin, sugar, dashi stock and water with the rice. Over a medium heat, cover the pot and wait to a boil for about 10 minutes. Cook it as you would cook regular rice, as you turn the heat to the lowest point to a steam until the liquid has evaporated. It's up to you if you prefer leaving it behind for a few more minutes to get that crusty rice at the bottom or not.

Meantime, while the rice finishes cooking, get your pre-made tonkatsu slices and fry them until golden brown. Tonkatsu in itself are very easy to make, as I'll share my version of how to make it on my upcoming posts. Once the rice is cooked, mix everything using a wooden spoon to incorporate the vegetables and mushrooms to the rice. Place some rice on a separate bowl and top with the tonkatsu slices and an egg, should you wish. Top with chopped spring onions before serving. 

Serves about 3 to 4.

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