"Kamameshi" which directly translates to "kettle rice", is a traditional Japanese rice dish cooked in an iron pot. The rice is cooked with your choice of other savoury ingredients like meat, seafood and assorted vegetables. They are then cooked together in a special sauce and served in its iron pot held by a wooden holder
What we've had was the Gomoku Kamameshi. Gomoku Kamameshi is the Kamameshi variant with assorted ingredients. Since this is our first time to try Kamameshi, we tried this since it has a little bit of everything among the choices. The Kamameshi was given to us contained in its iron pot with its wooden holder. The dish contained generous amount of japanese short-grain rice smothered with meat and vegetables. It had ground pork, together with julienned carrots and string beans and slices of flavorful shiitake mushrooms. The rice is brownish in color, probably because of the sauce where it was cooked with. I guess the sauce is a soy-based mixture with a hint of mirin and dashi, which are a staple of japanese cooking. At the bottom of the pot is the burnt rice or the "tutong" since the iron pot was cooked directly over fire. The "tutong" tasted well and we compared it to the tutong in the Spanish Paella. After this, we dubbed the Kamameshi as the "Japanese Paella".
What we've had was the Gomoku Kamameshi. Gomoku Kamameshi is the Kamameshi variant with assorted ingredients. Since this is our first time to try Kamameshi, we tried this since it has a little bit of everything among the choices. The Kamameshi was given to us contained in its iron pot with its wooden holder. The dish contained generous amount of japanese short-grain rice smothered with meat and vegetables. It had ground pork, together with julienned carrots and string beans and slices of flavorful shiitake mushrooms. The rice is brownish in color, probably because of the sauce where it was cooked with. I guess the sauce is a soy-based mixture with a hint of mirin and dashi, which are a staple of japanese cooking. At the bottom of the pot is the burnt rice or the "tutong" since the iron pot was cooked directly over fire. The "tutong" tasted well and we compared it to the tutong in the Spanish Paella. After this, we dubbed the Kamameshi as the "Japanese Paella".The rice dish' flavor is good. It is not too strong in flavor and I find it light and smooth. Japanese Yakimeshi or Chahan fried rice dishes has a much stronger flavor than Kamameshi. For me, I can consume the Kamameshi on its own, devoid of other viands.
We chowed down our Gomoku Kamameshi with a serving of Misoshiru (Miso soup), Tempura, Yakitori and the Backdraft roll. Our Kamameshi encounter is a new and wonderful addition to our Japanese dining experience.
Kamameshi and other delectable Japanese dishes are available at the New Kamameshi House.
Gochisosama Deshita!
New Kamameshi House
Japanese Cuisine
Zobel Roxas, Ave.
Singalong, Manila
02 524 22219
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