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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (364g) Recipe makes 6 servings |
||
| Calories 583 | ||
| Calories from Fat 84 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 26mg | 8% | |
| Sodium 805mg | 33% | |
| Potassium 532mg | 15% | |
| Total Carbohydrate 103.4g | 34% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 6.8g | ||
| Protein 19.3g | 38% | |
Chicken Kamameshi (Tori Kamameshi)
SERVES 6 -8
Ingredients
- 4 cups long grain brown rice or long-grain white rice
- 4 cups chicken broth or water
- 1/4 cup onion, chopped
- 1/4 cup shiitake mushroom, chopped
- 1/4 cup asparagus, sliced or carrot, chopped
- 1/4 cup peas
- 2 boneless chicken thighs (1/3 lb)
Sauce
- 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
Directions
1
Wash rice and drain for 30 minutes.2
Cut chicken into bite-sized pieces.3
Mix sauce ingredients, then mix sauce with all other ingredients.4
Cook in rice cooker.
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- Course > Main Dish > One-Dish Meal
- Course > Condiments, etc. > Sauces > Savory Sauces
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > Asian > Eastern > Japanese
- Cuisine > North American > United States > Western
- Cuisine > Oceania > Hawaiian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Number of Servings
- Preparation > Technique > Steam
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Comfort Food
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Ilovemy4kids
On Apr 26, 2008
There is a Japanese restaurant here that we frequent for this dish, and this recipe is nearly similar in taste. Because they serve theirs in individual earthern ware bowls, the rice is crispy around the edges, sort of burnt on purpose. Not having these bowls, what I tried doing was to add 1 cup of dashi ( used that instead of stock ) to the rice, moved the cooked rice to a claypot and cooked in over low heat for about 20 more minutes so I can somewhat get that crispy rice effect. Also, instead of chicken, this time we used store bought grilled teriyaki eel. This is a precious find for I had been searching for this one for the longest time, and I am so grateful to littleturtle for this post.
From: Zewbiedoo
On Jan 15, 2008
This was good and DD1 liked it. I didn't have any mushrooms or rice wine so I left them out, and used chicken breasts instead of thighs. I think I'll add more broth next time and maybe a drop or two of sesame oil.
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