"kamameshi” (hot Pot Rice Bowl) Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the short-grain rice under cold water until the water runs clear. Drain well.

2. 2

   Cook the Rice

   In a pot, combine the rinsed rice, water, soy sauce, and mirin. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.

3. 3

   Prepare the Butterfish

   While the rice is cooking, season the butterfish with salt and pepper. Heat sesame oil in a skillet over medium heat and cook the butterfish for about 4-5 minutes on each side, or until cooked through and flaky. Remove from heat and let it rest.

4. 4

   Blanch the Choi Sum

   In a separate pot of boiling water, blanch the choi sum for 2-3 minutes until bright green and tender. Drain and set aside.

5. 5

   Assemble the Kamameshi

   Once the rice is cooked, fluff it with a fork and mix in the furikake. Serve the rice in bowls, topped with pieces of butterfish and blanched choi sum.