KAMA-MESHI (YOKOKAWA STYLE RICE CASSEROLE)
This recipe has much in common with donburi but, in Japan, would use a container called a kama, an earthenware pot. Typical Japanese fast food popular at railway stations, Kama-meshi from Yokokawa, Japan is regarded as some of the best.
Provided by Member 610488
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place skinned and boned chicken breast pieces into a glass bowl and pour the dark soy sauce and 2 tbsp sake over them. Mix by hand to ensure all pieces are coated with the liquid. Refrigerate until needed.
- Rinse dried mushrooms well in cold water and rehydrate in hot water for 30 minutes. Drain and slice mushrooms thinly and add to a small saucepan. If using fresh, just rinse and slice but do not soak.
- Combine both stocks and then add 1/2 cup of the combined stock to the small saucepan. Bring to a boil and add marinated chicken slices, the beef, and bamboo shoots. Stir and mix well, lower the heat to medium, cover the pan and simmer for three minutes.
- Put the rice with the remaining stock, along with the salt, into a large saucepan or casserole dish with lid. Stir and bring this to a boil.
- While boiling, add the light soy sauce, the rest of the sake and give the mixture another stir.
- Add the beef and chicken mixture from the other pan. Do not stir this vigorously, but move the pieces around gently with a wooden spoon so the meat, bamboo shoots and mushrooms sit on top of the rice. The stock should be enough to cover the meat.
- Cover the pan or casserole tightly and leave to cook undisturbed on medium heat for 20 minutes. Remove from heat, uncover briefly, and add the chopped scallions. Cover again, and leave the casserole to rest for 6 minutes. Serve immediately.
Nutrition Facts : Calories 708.9, Fat 41.8, SaturatedFat 17.1, Cholesterol 58.6, Sodium 1017.4, Carbohydrate 63.9, Fiber 1.8, Sugar 2.4, Protein 14.2
QUINOA WITH MUSHROOMS
Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.
Provided by Jen Cardenas
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g
QUINOA PILAF WITH MUSHROOMS
Quinoa is not a grain, but a seed.
Provided by nosduh1313
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
- Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 45.4 g, Fat 7.4 g, Fiber 6.5 g, Protein 9.9 g, SaturatedFat 0.5 g, Sodium 1083.8 mg, Sugar 2.4 g
QUINOA AND MUSHROOM KAMA-MESHI (JAPANESE CASSEROLE)
Quinoa is a very nutritious grain that offers a complete protein source and is also high in iron, magnesium, and fiber. Quinoa can be used in any dish in place of the rice, couscous or bulgur wheat. Recipe offered as part of an Asian Forum request.
Provided by Member 610488
Categories Grains
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the dried mushrooms in boiling water for 15 minutes.
- Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
- Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate. Remove to a large bowl.
- Strain the dried mushrooms, reserving 1/2 cup of the soaking liquid. Discard the stalks and finely slice the caps.
- In a small saucepan, heat the sherry and the stock. Cover and keep at a low simmer.
- Heat the remaining olive oil in a large saucepan. Saute the onion over medium high heat for 5 minutes, or until softened. Add the garlic, ginger and Nanami Togarashi and cook for 1 minute.
- Increase the heat to high heat and add fresh mushrooms, reserving the enoki until later. Cook for 5 minutes, until softened.
- Add the quinoa, dried mushrooms, reserved soaking liquid, and hot stock, stirring well. Bring to a boil, then reduce heat, cover and simmer for 35 minutes, or until all the liquid is evaporated.
- Chop the coy sum and steam until just wilted, then add to the caserole along with the enoki mushrooms. Stir in the rayu and serve.
Nutrition Facts : Calories 407.1, Fat 14.6, SaturatedFat 1.9, Sodium 14.3, Carbohydrate 52.9, Fiber 6.9, Sugar 4.6, Protein 14.1
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