Kamameshi (hot Pot Rice Bowl) Recipe
Butterfish, Choi Sum, Furikake Rice
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Ingredients
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Rice and Seasoning
Main Ingredients
Method
Preparation of Rice
- 1
Rinse the Rice
Rinse the Japanese short-grain rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice, water, salt, and 1 tablespoon of furikake seasoning. Cook according to rice cooker instructions or bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes until the water is absorbed.
Cooking Butterfish and Vegetables
- 3
- 4
Blanch the Choi Sum
In a separate pot, bring water to a boil. Blanch the choi sum for 1-2 minutes until tender but still vibrant green. Drain and set aside.
Assembly
- 5
Assemble the Kamameshi
Once the rice is cooked, fluff it with a fork and mix in the remaining furikake seasoning. Serve the rice in bowls, topped with the cooked butterfish and blanched choi sum. Enjoy!
