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May 13, 2008

Chicken Kamameshi

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Chicken Kamameshi
Chicken Kamameshi

Writing about rice and finding out there are several to choose from American grown got me busy for a while. I inventoried my rice stash and was not really that surprised at the number of rice bags in my pantry: Thai jasmine and black glutinous, US (Koda Farms) short grain, glutinous and brown, and Italian arborio, 6 kinds of rice! We are Filipinos and we eat rice every night, we also love sushi, onigiri, risotto, paella, and various Filipino rice snacks. I opened the newly bought bag of short grain and suddenly I thought of kamameshi. We used to eat this Japanese rice dish at a restaurant in Makati called Kamameshi House or something. They serve very good Japanese food and the most delicious Chicken And Vegetables Kamameshi. This rice dish is unheard of in Japanese restaurants where I live *yes I live in the boondocks*. One or two authentic Japanese restaurants in Washington D.C have kamameshi in their menus but we rarely drive to D.C. The place is teeming with tourists on weekends and the streets are chaotic during weekdays, and I'm a little scared of getting lost and it's very possible that with one wrong turn we will end up in the notorious part of the District. I don't want to be mugged for a bowl of kamameshi.:D
Anyways, I am happy with my homecooked kamameshi but will still try to look for Japanese restaurants that make them.

Chicken Kamameshi
2 tablespoonssoy sauce
1 tablespoon sugar
2 cups chicken broth
2 tablespoons mirin
2 tablespoons sake
1 teaspoon salt
¼ cup sliced onion
¼ teaspoon finely minced garlic
¼ cup sliced asparagus or carrots
¼ cup green peas
2 cups Japanese short grain rice
¼ cup sliced shiitake
2 cups bite-size pieces boneless chicken breasts or thighs
  • Wash and drain rice on a fine sieve, leave for 30 minutes. Mix first 6 ingredients until sugar and salt are dissolved, taste and adjust seasoning. Mix in the rest of the ingredients and cook in a rice cooker, earthen pot, or non-stick saucepan for 20 minutes, or until all the liquid is absorbed. Serve kamameshi with warm sake or cold green tea.

12 comments:

raissa said...

I love Kamameshi. I used to eat this in Manila too. You are right theres none here. I dont think I have seen it in the Jap restos I've been to. Thanks for the recipe. It seems easy to make. There are few other Japanese rice dishes that I have tried in Manila that I dont see here like Nikudon, Oyakudon. I think I am going to use your rice recipe for the base of the other donburi dishes. Thanks!

oggi said...

Raissa, ooh I like donburi too specially tendon (shrimp tempura, I think) on rice, yumm.

Dhanggit said...

oh this is one of my fave japanese dishes!! you made me miss tokyo so much with this dish my dear :-) by the way im tagging you on your top ten photo picks on your blog..i would love to see your favorite photos of your's !!then you need to tag 5 people but that's your prerogative

kisses

Marvin said...

I've never had kamameshi. It looks like fried rice, but I see that it's cooked differently. Looks wonderful.

Lina said...

I am loving your blog and all of the wonderful photos! :)

oggi said...

Dhanggit, thanks for the tag...will look through all my posts.

Marvin, thanks...it is very yummy, my favorite Japanese rice dish.

Lina, thanks for dropping by.

BB said...

Hi Oggi,
I'll try to find the original recipe from Kamameshi for you (if they did give out the original recipe - you know how secretive we pinoys are with our recipes) I attended a cooking demo at the Maya Kitchen in the 80's and it was the Fernandez's who actually showed us how to do kamameshi rice. I don't have those little metal containers to cook kamameshi style but a rice cooker works : )

And nice to know you're just there in Ashburn. I live in Herndon.

oggi said...

BB, ooh that would be nice to have the recipe. I found a similar pot at the Korean grocery but it costs $25, too steep for an individual kamameshi cooker.:D

We lived in Reston for 5 years (1992 - 1997) and used to go to Herndon to visit some Filipino friends. I should visit Reston Town Center one of these days.:)

Lisa said...

I can't wait to try this recipe. I have your site bookmarked and going through your flickr photos was a mouth-watering experience :). I remember eating kamameshi rice at Kamameshi House in Broadway which was close to my school, St. Paul College, Q.C.

Now that I'm in Australia, I miss it because it was one of my favorites along with tuna sisig - maybe you have a recipe for that too (I'm not fond of the regular sisig).

Are you a food stylist too? Your photos are great!

Anonymous said...

thank you for this recipe, i just made this tonight and we ALL loved it, even our 2 toddlers. i did use chicken breast and i think i'd use dark meat next time since the chicken was a bit dry. i made it in my rice cooker and the sauce made the bottom rice kinda crispy - yum!

alfred said...

yes, that's the best part. the crisp. like at the old kamameshi house in makati. thanks for this great recipe. totemo oishii desu.

Anonymous said...

how many cups of rice for this recipe?

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