Kamameshi comes from the Japanese for 'kettle rice', referring to the heavy iron pot in which it is traditionally cooked. Hideki Hiwatashi simmers the rice with truffle and homemade dashi to give his kamameshi recipe an added touch of luxury, serving it with a mixed vegetable kakiage, a similar preparation to tempura.
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Begin by preparing the dashi stock. Place the water, mushrooms and kombu in a large pan and place over a gentle heat. Bring up to 65℃ and, maintaining the temperature, leave to cook for 1 hour
1l mineral water
10g of kombu
12g of dried shiitake mushrooms
Once cooked, strain the dashi through a fine sieve and measure out 360ml for the kamameshi. Place this in a pan with a tightly fitting lid and add the rice, sake, soy sauce, mirin, truffle and salt. Stir a little to combine and bring up to the boil, then cover with the lid and reduce the heat to low. Leave to simmer for 20 minutes, until the rice has absorbed all the water
300g of premium white Japanese rice, washed and rinsed
40ml of sake
20ml of soy sauce
6g of truffle, minced
5ml of mirin
4g of salt
Meanwhile, prepare the sansai kakiage. Place the vegetables and mitsuba leaves in a large mixing bowl and add the flour. Beat the egg in a separate container, then add to the mixing bowl along with the water. Stir through the vegetables until evenly coated and set aside
20g of mitsuba leaves
260g of sansai
40g of carrots
40g of spring onions
30g of plain flour
20g of water
Place the oil in a wide, deep pan and heat up to 170℃. Once hot, pour the vegetables into the pan and fry until golden. Carefully turn the vegetables over and fry the other side for 1 minute, or until golden and crisp, then remove and leave to drain on kitchen towel
500ml of vegetable oil, for deep frying
For the kakiage sauce, measure out 120ml dashi and add to a pan with the soy sauce and mirin. Mix together and heat, not allowing the mixture to boil, until warmed through
30ml of mirin
20ml of soy sauce
To serve, stir the rice well and divide between serving bowls. Cut the kakiage into four pieces and place these on top, pouring over a little of the kakiage sauce. Garnish with a pinch of sanshō pepper and serve immediately
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