Kamameshi Traditional Japanese Pilaf

Ease:: Complex
Serves:: 5-6
Prep time:: 90 minutes
Cook time:: 40 minutes
Total time:: 130 minutes

Like a Japanese version of a pilaf, this kamameshi recipe is made by cooking rice, chicken and vegetables in savoury tsuyu using a rice cooker.

Ingredients

750g rice

1.2 litres water

2 dried shiitake mushrooms

1 tsp sugar

150g diced chicken thigh

1 carrot, sliced

150g green beans, cut into 2cm lengths

100g chestnuts in syrup, chopped

25g walnuts for topping

5 tbsp concentrated tsuyu soup base

1 tsp salt

5 tbsp cooking sake

1 tbsp olive oil

Method

Prepare the rice: Wash the rice and allow to soak in the 1.2 litres of water for 30 min.

Add 2 dried shiitake mushrooms to the rice: allow to soak for another 10 minutes.

Add the sugar: After 10 minutes, remove the shiitake mushrooms and add the sugar to the rice and allow to rest for a further 30 minutes. Cover the rice with cling film.

Cut the vegetables: You can leave the skin on the carrots if you want. If you have a food cutter available, cutting the carrot slices into shapes adds a nice decorative touch to the final product.

Add the rice and water to the rice cooker: add 5 tbsp of tsuyu soup base, 1 tsp salt, 5 tbsp cooking sake, and 1 tbsp olive oil. Add 150g of diced chicken thigh, carrot slices, and shiitake mushroom. Then switch on the rice cooker.

Prepare the green beans: While the rice is cooking, blanch 150g green beans in boiling water for a few minutes. The run under cold water, and set aside.

Serve and enjoy: After the rice has finished, stir the rice until everything is nicely dispersed. Top with the blanched green beans, 100g chopped chestnuts in syrup, and 25g walnuts.