Riso pilaf tradizionale giapponese (Kamameshi) nel cuociriso

Riso pilaf tradizionale giapponese (Kamameshi) nel cuociriso

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Enjoy a distinctly Japanese version of the humble pilaf with this easy kamameshi recipe. Made using a rice cooker, all of the ingredients in this recipe, from the rice to the chicken thighs to the vegetables, spend several hours cooking in a tsuyu seasoned broth, allowing the wonderful savoury flavours to infuse. This kamameshi makes a nutritious main meal, ideal for serving at lunch or dinner.


750g rice
1.2 litres water
2 dried shiitake mushrooms
1 tsp sugar
150g diced chicken thigh
1 carrot, sliced
150g green beans, cut into 2cm lengths
100g chestnuts in syrup, chopped
25g walnuts for topping
5 tbsp concentrated tsuyu soup base
1 tsp salt
5 tbsp cooking sake
1 tbsp olive oil


  1. Wash the rice and allow to soak in the 1.2 litres of water for 30 min. 
  2. Add the dried shiitake mushrooms to the rice and allow to soak for a further 10 min.
  3. After 10 min. remove the shiitake mushrooms and add the sugar to the rice and allow to rest for a further 30 min. Cover the rice with cling film.
  4. Cut the vegetables. You can leave the skin on the carrots if you want. If you have a food cutter available, cutting the carrot slices into shapes adds a nice decorative touch to the final product.
  5. Add the rice and water to the rice cooker. Then add the tsuyu soup base, salt, cooking sake, and olive oil. Add the chicken thigh, carrot slices, and shiitake mushroom. Then switch on the rice cooker.
  6. While the rice is cooking, blanch the green beans in boiling water for a few minutes. The run under cold water, and set aside.
  7. After the rice has finished, stir the rice until everything is nicely dispersed. Top with the blanched green beans, chopped chestnuts in syrup, and walnuts. Enjoy.