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Kamameshi is cooked in an iron pot to give the rice a browned bottom.
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Unagi Kamameshi

Course Entree
Cuisine Japanese
Level Beginner
Main Ingredient Fish, Rice
Diet Dairy-Free, Pescatarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 399kcal

Equipment

Ingredients

  • 1½ cups short grain Japanese rice (2 rice cooker cups)
  • ⅓ cup bamboo chopped Japanese (takenoko)
  • 1 ⅔ cups dashi stock
  • 1 tablespoon mirin
  • 1 tablespoon evaporated cane sugar
  • 1 tablespoon soy sauce
  • ¼ cup mitsuba roughly chopped
  • 1 package unagi grilled (eel)

Instructions

  • Rinse the 1½ cups short grain Japanese rice by filling the bowl containing the rice with cold water then draining and repeat until the water is almost clear. Drain the water using a colander.
    1½ cups short grain Japanese rice
  • In a heavy iron pot with a lid, bring the 1 ⅔ cups dashi stock, 1 tablespoon evaporated cane sugar, 1 tablespoon mirin and 1 tablespoon soy sauce to a boil.
    1 ⅔ cups dashi stock, 1 tablespoon mirin, 1 tablespoon evaporated cane sugar, 1 tablespoon soy sauce
  • Add the ⅓ cup bamboo and rice and let it return to a boil. Cover and turn the heat down to low, cooking until you don't see any more steam escaping, about 15 minutes.
    ⅓ cup bamboo
  • Add the ¼ cup mitsuba and 1 package unagi on top of the rice, turn off the heat, cover and allow it to steam for 10 minutes.
    ¼ cup mitsuba, 1 package unagi
  • Break up the unagi and fold it into the rice then serve immediately with some Japanese pickles.

Nutrition

Calories: 399kcal | Carbohydrates: 86g | Protein: 9g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 0.3mg | Sodium: 610mg | Potassium: 279mg | Fiber: 3g | Sugar: 5g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 5mg