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What is Kamameshi?
Kamameshi, a traditional Japanese dish, is a type of takikomi gohan-—rice cooked with various ingredients and seasonings in a single pot. The name “kamameshi” comes from “kama” (a traditional Japanese cooking pot) and “meshi” (cooked rice or meal). Historically, kamameshi was prepared over an open flame in a small, lidded iron pot designed to infuse the rice with rich flavors from ingredients like vegetables, meat, or seafood. Today, kamameshi is beloved for its simplicity and the delightful combination of textures and tastes it offers. The classic Gomoku Kamameshi features five ingredients, typically a mix of vegetables, protein, and seasonings, making it a balanced and flavorful one-pot meal.
If you’re on your way to rice nirvana, mastering all forms of kamameshi and takikomi gohan is essential.
Advantages of Using a Kamameshi Pot
A kamameshi set—a small, sturdy pot often made of cast iron or ceramic—offers several benefits for cooking takikomi gohan: 1. Even Heat Distribution: The thick material of the pot ensures consistent cooking, preventing the rice from burning while allowing it to absorb flavors evenly. 2. Enhanced Flavor: The sealed lid traps steam and aromas, infusing the rice with the essence of the ingredients. 3. Authentic Texture: The pot creates a slight crispy layer of rice at the bottom (similar to okoge), adding a delightful contrast to the soft, fluffy grains. 4. Portability: Kamameshi pots are often single-serving size, making them perfect for individual meals or small gatherings. 5. Traditional Aesthetic: Serving food directly from the pot adds a rustic, nostalgic charm to the dining experience.
How to Use and Care for a Kamameshi Pot
Using the Kamameshi Pot: 1. Preparation: Rinse the rice thoroughly and soak it in water for 20-30 minutes to ensure even cooking. Drain before using. 2. Layering: Add rice, water (or broth), seasonings, and ingredients in the pot. The general ratio is 1 part rice to 1.2-1.5 parts liquid, depending on your preference for texture. 3. Cooking: Place the pot over medium heat on a stovetop or gas burner. Once it starts boiling (you’ll hear bubbling), reduce the heat to low and cook for 10-15 minutes with the lid on. Avoid lifting the lid to check, as this releases steam. 4. Resting: After cooking, turn off the heat and let the pot sit for 10 minutes to allow the rice to steam and settle. 5. Serving: Serve directly from the pot for an authentic touch.
Caring for the Pot: - Cleaning: Let the pot cool completely before washing it with warm water and a soft sponge. Avoid harsh detergents or metal scrubbers, especially for cast iron versions, as they can damage the surface. - Drying: Dry thoroughly with a cloth or by heating it briefly on the stove to prevent rust (for iron pots). - Seasoning (for Cast Iron): If it’s a cast iron kamameshi pot, occasionally rub a thin layer of vegetable oil on the interior to maintain its non-stick properties. - Storage: Store in a dry place to avoid moisture buildup.
Gomoku Kamameshi (Mixed Rice) Recipe for One
Ingredients (Serves 1 - 1 “go” of rice)
- Rice: 1 “go” (150g, approximately ¾ cup)
- Carrot: About ¼ carrot (25g, roughly 2 tablespoons shredded)
- Burdock root (gobo): About 10cm (25g, approximately ¼ cup shaved)
- Thin fried tofu (aburaage): ½ sheet
- Konjac root (konjac yam): A small amount (about 1-2 tablespoons, sliced)
- Mushrooms: A small amount (about 1-2 tablespoons, sliced)
- Seasoning (A):
- Soy sauce: 1 ½ tablespoons
- Sake: 1 ½ tablespoons
- Mirin: 1 ½ tablespoons
- Water: Total liquid (Seasoning A + water) should equal 220cc (approximately ¾ cup + 2 tablespoons)
- Kelp (konbu): 3cm × 3cm piece (about 1.2 inches × 1.2 inches)
- Solid fuel: 30g (for cooking with a kamameshi pot)
Instructions
Prepare the Rice
Wash the rice thoroughly under cold water until the water runs clear. Soak it in water for 30 minutes to 1 hour, then drain.
Prepare the Vegetables
Shred the carrot into thin strips. Shave the burdock root into thin slivers (no need to soak it in water).
Cut the mushrooms and konjac root into bite-sized pieces. (Smaller pieces help the flavors blend better.)
Prepare the Fried Tofu
Pour boiling water over the thin fried tofu to remove excess oil. Let it cool slightly, then gently squeeze out the water (be careful not to burn yourself) and cut into small pieces.
Layer the Pot
Place the kelp at the bottom of the kamameshi pot. Add the drained rice on top, spreading it out evenly to flatten the surface.
Add Ingredients
Arrange the prepared carrot, burdock root, mushrooms, konjac, and fried tofu evenly over the rice.
Cook
Pour the combined seasoning (soy sauce, sake, mirin, and water totaling 220cc) over the rice and ingredients. Place the lid on the pot, then light the solid fuel (30g in this case) underneath.
Wait
Let it cook undisturbed until the solid fuel burns out (about 25 minutes). Once the flame extinguishes, keep the lid on and let it steam for an additional 10 minutes.
Serve
After 10 minutes, it’s ready! Open the lid, stir the rice and ingredients together, and enjoy a very handsome and delicious kamameshi!
The Many Roads to Rice Nirvana
Just getting started on the road to rice nirvana? Then you might want to learn how to make onigiri. If you’re starting to feel your carbohydrate-induce enlightenment approaching, then you may be interested in learning how to use an ohitsu to get the most out of your rice. And if you are consuming inordinate quantities of rice on the daily, you can give your rice-cooking flow a speed boost with a rice storage container and rice strainer, both designed to fit into your rice routine.
