Chicken Kamameshi Tori Kamameshi Recipes

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CHICKEN KAMAMESHI (TORI KAMAMESHI)



Chicken Kamameshi (Tori Kamameshi) image

Easy and good. Kamameshi is rice with meat (usually chicken or seafood) and vegetable tidbits boiled, baked or steamed together in a small pot. This one is chicken, rice, and vegetables steamed together in a rice cooker and flavored with a rice wine/soy sauce.

Provided by littleturtle

Categories     Sauces

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups long grain brown rice or 4 cups long-grain white rice
4 cups chicken broth or 4 cups water
1/4 cup onion, chopped
1/4 cup shiitake mushroom, chopped
1/4 cup asparagus, sliced or 1/4 cup carrot, chopped
1/4 cup peas
2 boneless chicken thighs (1/3 lb)
1 -2 1/2 tablespoon shoyu
1/2 teaspoon garlic salt
1/4-1 3/4 teaspoon salt
2 tablespoons sugar
1 -2 tablespoon sake
1 tablespoon mirin

Steps:

  • Wash rice and drain for 30 minutes.
  • Cut chicken into bite-sized pieces.
  • Mix sauce ingredients, then mix sauce with all other ingredients.
  • Cook in rice cooker.

STRACOTTO



Stracotto image

Make and share this Stracotto recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs boneless beef chuck, in 1 piece, trimmed of excess fat
4 tablespoons extra virgin olive oil
2 large yellow onions, thinly sliced
1 1/2 teaspoons kosher salt (Lemon-Rosemary Salt, see below)
chopped fresh Italian parsley

Steps:

  • Lemon Rosemary Salt-zest two lemons; in a food processor, combine 2 tablespoons roughly chopped rosemary, 1 large clove garlic and lemon zest; whirl until finely chopped.
  • Add 1/2 cup sea salt and pulse once or twice to mix; store in a cool dark place in an airtight glass jar for up to 2 months.
  • Stracotto-Preheat oven to 325°.
  • An hour before starting to cook, cut the meat into large chunks, about 4 inches square; rinse meat and pat dry with paper towels; set aside to come to room temperature.
  • Pour 3 tablespoons of oil into a 5- to 7-quart Dutch oven (it should be just big enough to hold meat in 1 layer); tilt pot to coat bottom with oil.
  • Spread half the onion slices on bottom.
  • Top with meat, sprinkle with the salt, then cover with remaining onions.
  • Drizzle with remaining oil over all.
  • Cover pot tightly (if your lid isn't a good fit, cover pot with foil, then put lid on top of that).
  • Place in oven and cook until meat is literally falling apart, about 3 hours, stirring gently halfway through cooking.
  • Remove from oven and drain off fat.
  • Break up meat slightly with a large fork or spoon.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 417.1, Fat 22.8, SaturatedFat 7.5, Cholesterol 149.7, Sodium 621.9, Carbohydrate 5.4, Fiber 0.8, Sugar 2.1, Protein 48.5

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