Kamameshi is rice cooked in a cast iron pot along with a flavored broth and some other goodies. It’s similar to takenoko gohan and takikomi gohan, except the pot it’s cooked in encourages the bottom layer of rice to lightly burn (known as “okoge” in Japanese), giving it a nice flavor reminiscent of rice crackers. Unfortunately, I don’t have a kama (iron pot) and I imagine most of my readers don’t either, so I made this using a small Le Creuset (enameled cast iron pot). You could probably use any heavy bottomed pot with a lid you have as long as it’s not teflon. The rice cooks with a sweet soy sauce flavored broth and is topped with a layer of mitsuba (which I talk about more in this post) and unagi while it steams. After it’s all done, I mix it all together before serving which helps integrate all the flavors.
📖 Recipe
