Rice cooker Kamameshi
Kamameshi (釜飯) literally translates to "kettle rice" and it is cooked in an iron pot called "kama". I remembered whenever I order this from Japanese restaurants, they would bring the whole iron pot to you and asked you to wait for 20 minutes when it is being cooked. When you opened the lid, it really smells heavenly. (I am a rice lover!) I have tried salmon and scallop kamameshi and loved the flavoured rice. Chicken Kamameshi - I referenced from this blog Oggi when I was searching for a rice cooker version of kamameshi. Never mind about the iron pot, I was so excited to try out the recipe! Ingredients 1 1/4 cup Jasmine rice 1 section of carrot (diced) 1/2 pack of Bunashimeiji mushrooms (diced) 1/2 onion (diced) 2 cloves garlic (minced) 1 tbsp soy sauce 1 cup chicken broth (about 250ml) 1 tbsp sugar 1 teaspoon salt 50ml water Recipe 1. Wash and drain the rice. Set aside for 30 minutes. 2. Mix the las...