Kamameshi

Fragrant and Comforting. Kamameshi, meaning "kettle rice," is a traditional Japanese rice dish cooked in a clay pot with seasonal vegetables, meat, and a savoury dashi-soy broth. The donabe creates perfectly steamed rice with a prized crispy bottom layer called okoge.

Ingredients

For the rice:

• 2 cups Japanese short-grain rice
• 2 cups dashi stock
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon mirin
• ½ teaspoon salt

For the toppings:

• 150g chicken thigh, cut into small pieces
• 4 shiitake mushrooms, sliced
• ½ carrot, julienned
• 50g bamboo shoots, sliced
• 1 piece aburaage (fried tofu), sliced
• 50g burdock root (gobo), shaved
• 1 piece kombu (dried kelp), about 5cm

For garnish:

• Mitsuba (Japanese parsley) or scallions
• Toasted sesame seeds

Instructions

1. Wash the rice: Rinse rice under cold water until the water runs clear. Soak for 20-30 minutes, then drain well.
2. Prepare toppings: Marinate the chicken pieces in a splash of soy sauce and sake for 15 minutes. Prep all vegetables.
3. Layer the pot: Place kombu at the bottom of the donabe. Add the drained rice and spread evenly. Arrange vegetables and chicken on top — do not stir.
4. Add the broth: Mix dashi, soy sauce, sake, mirin, and salt together. Pour over the rice and ingredients.
5. Cook: Place the lid on the donabe and heat over medium heat. Once steam starts escaping, reduce to low heat and cook for 15 minutes.
6. Create okoge: In the last 30 seconds, briefly increase heat to high to create a crispy rice bottom (okoge).
7. Rest and serve: Remove from heat and let rest with the lid on for 10 minutes. Garnish with mitsuba and sesame seeds. Serve directly from the donabe.

Tip: Never stir the rice after adding the toppings — the ingredients should sit on top and steam. The okoge (crispy bottom) is considered a delicacy!