"kamameshi” (hot Pot Rice Bowl) Recipe
Butterfish, Choi Sum, Furikake Rice
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Ingredients
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Rice and Seasoning
Protein and Vegetables
Method
Cooking Rice
- 1
Prepare the Rice
Rinse the Japanese short-grain rice under cold water until the water runs clear. Drain the rice and place it in a pot with 2.5 cups of water. Let it soak for 30 minutes.
- 2
Cook the Rice
After soaking, bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.
Cooking the Fish and Vegetables
- 3
Prepare the Fish
In a skillet, heat sesame oil over medium heat. Season the butterfish fillets with salt and black pepper. Cook the fish for about 3-4 minutes on each side or until cooked through and golden brown.
- 4
Prepare the Choi Sum
In the same skillet, add the choi sum and sauté for 2-3 minutes until wilted. Season with a pinch of salt.
Final Assembly
- 5
Assemble the Kamameshi
Fluff the cooked rice and stir in soy sauce, mirin, and furikake seasoning. Serve the rice in bowls topped with the sautéed choi sum and butterfish. Enjoy your Kamameshi!
