Traditional Japanese Kamameshi Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Traditional Japanese Kamameshi Also known as Gambeon.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Gambeon

Kamameshi is a traditional Japanese dish that consists of a delicious pilaf made with rice, vegetables and meat.

Kamameshi is prepared by cooking the rice in a metal pot called "kama". The pot is covered with a cap and the rice is cooked slowly on low fire, which helps to maintain the taste and texture of the rice.

Vegetables and meat are added to rice while it is cooked, which gives the dish a unique and balanced taste. The most commonly used vegetables include carrots, mushrooms, peanuts and onions. The meat can be chicken, pork or bull, depending on the preference of each.

One of the most striking features of kamameshi is its delicious and irresistible aroma. The steam that comes out of the pot when the lid is removed is an invitation to taste this Japanese delight.

Kamameshi is a versatile dish, and can be served as a full meal or as an accompaniment to other dishes.

Despite being a traditional dish, kamameshi is also present in modern Japanese cuisine, with some variations and combinations of ingredients, such as salmon or shrimp kamameshi.

If you have the opportunity to try kamameshi at a Japanese restaurant, don’t forget to try this delight. Surely you will be delighted with the perfect combination of flavors and textures that this dish offers.

In short, kamameshi is a Japanese dish that delights with its taste, aroma and versatility.It is an excellent option for those who want to experience Japanese cuisine in an authentic and tasty way.

Origin and history of Kamameshi tradicional pilaf japonês

Kamameshi is a traditional dish of Japanese cuisine, consisting of cooked rice along with different types of meat, vegetables and spices. Its origin dates back to the Edo period in the 17th century, when merchants traveled the roads of Japan and needed a fast and nutritious meal to bring with them.

At that time, Kamameshi was prepared in clay pots called "kama", which were heated directly over the fire. Merchants placed rice, water and the ingredients available at the time, such as pork, chicken, mushrooms, vegetables and fish, and let cook until everything was well mixed and soft.

Over time, Kamameshi became popular and began to be served in restaurants, with different variations of ingredients and spices. Currently, it is considered a typical dish of various regions of Japan, being found in many restaurants and even on the streets, in food bars.

In addition to being a practical and tasty option, Kamameshi is also valued in Japanese culture for its humble origin and the tradition of sharing the meal with family or friends, strengthening the bonds and coexistence between people.

About the recipe

• Name of the plate: Traditional Japanese Kamameshi
• Name of the dish in English: Kamameshi traditional Japanese pilaf
• Name of the plate in Japanese: 釜飯
• Name of the Romanian dish: Gambeon

Information about preparation

• Time to prepare: 90 minutes
• Time of Cooking: 40 minutes
• Difficulty: COMPLEX
• It suits: 5-6 people
• Occasions: Main meals, autumn

Ingredients – Ingredients

Check out the necessary and optional ingredients Traditional Japanese KamameshiIt makes sense to improvise

• 750 g of rice
• 2 dried shiitake mushrooms
• 1 teaspoon of sugar
• 1 carrot, sliced
• 150g of chicken in cubes
• 150g of green beans, cut into lengths of 2 cm
• 100g of chestnuts in syrup, crushed
• 25g of nuts for cover
• 1.2 liters of water
• 5 tablespoons of concentrated Tsuyu soup
• 1 cup of salt
• 5 tablespoons of cooking oil
• 1 cup of olive oil

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Traditional Japanese Kamameshi. Follow the instructions below in the preparation mode or step by step.

How to prepare

Prepare the rice.

Start by washing the rice and soaking it in 1.2 liters of water for 30 minutes.

Then add 2 dried shiitake mushrooms to the rice and leave them to sauce for another 10 minutes.

Add the sugar:

After 10 minutes, remove the shiitake mushrooms and add the sugar to the rice. Let rest for another 30 minutes, covered with plastic film.

Prepare the vegetables:

If you wish, you can leave the skin on the carrots. Use a food cutter to create decorative carrots.

Cook the rice.

Put the rice and water in a rice pot and add 5 tablespoons of tsuyu base soup, 1 tablespoon of salt, 5 tablespoons of cooking soup and 1 tablespoon of olive oil. Add 150g of chicken thigh to cubes, carrot slices and shiitake mushrooms. Connect the rice pot.

Prepare the green beans:

While the rice is cooking, whiten 150g of green beans in boiling water for a few minutes.

Serve and enjoy:

When the rice is ready, mix well to distribute the ingredients. Decorate with cooked green beans, 100g of boiled chestnut and 25g of nuts. Enjoy!

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