Restaurant Quality Kamameshi. Delicious & convenient one-pot cooking. Easy rice cooker version. 2nd & 3rd try with refined recipe. Better to add vegetables to rice cooker later.
Ingredients:
1 cup of Japanese rice
1 1/2 cups Dashi Stock (or chicken stock) (can mix dashi powder with water for quick fix)
Sauce: Soy Sauce, Mirin, Sake – 1 Tbsp each
Sakura Ebi (air fry) and/or Shirauo (Japanese Icefish) (or other seafood or meat)
Daikon (Japanese Radish)
Few Shiitake Mushrooms (sliced), 10-12 Edamame Beans (Bamboo Shoots, Carrots, or Gobo Root alternatives)
Mitsuba or Mizuna (Japanese Vegetables), cut to 1/4" lengthwise
Marinated Ikura (Salmon Roe) for garnish (optional)
Shiso Leaf (julienne cut) for garnish (optional)
Recipe:
1. Rinse rise, soak in water for 15-30 minutes. Drain.
2. Mix Rice in rice cooker with Dashi Stock & Sauce. Add daikon & sliced mushroom. Turn on rice cooker to cook rice.
3. Add vegetables & seafood in rice cooker about 12 minutes before the rice is fully cooked.
4. Air-fry (or bake) Sakura Ebi with a light toss of oil. Set aside for garnish.
5. Mix gently, serve & garnish with Sakura Ebi & Marinated Ikura.
Related Post:
Cheng Can Cook: Kamameshi Pot Rice – April 20, 2026
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| 2nd Try with Fried Sakura Ebi |
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| 2nd Try (inside rice cooker) |
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| 2nd Try (inside rice cooker) |
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| 3rd Try with Shirauo & Fried Sakura Ebi (inside rice cooker) |
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| 3rd Try with Shirauo, Fried Sakura Ebi & Marinated Ikura |
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