Kamameshi (Iron Pot Rice — Regional Toppings Method)

Ingredients

• 300g sushi rice (cooked and seasoned), cooled to room temperature
• 150g pork shoulder or chicken breast, thinly sliced
• 100g fresh mushroom (shiitake or oyster), sliced
• 80g carrot, julienned
• 50g onion, sliced thin
• 1 raw egg, beaten
• 40ml dashi (kombu and bonito stock)
• 20ml soy sauce, shoyu
• 10ml mirin, hon-mirin
• 5ml sake
• 10g butter
• 1 tbsp vegetable oil
• Scallion and nori, sliced, for garnish

Method

1. 1
   Heat a cast-iron kamameshi pot (or small iron pot) over medium heat until very hot; add vegetable oil and lightly coat the interior.
2. 2
   Add sushi rice in an even layer to coat the bottom and sides of the pot; press gently but do not compact; set aside.
3. 3
   Heat butter in a separate skillet over medium-high heat; add pork slices and sauté until just cooked through (2–3 minutes); add mushroom, carrot, and onion, cooking for an additional 2 minutes until vegetables are tender.
4. 4
   Whisk together dashi, soy sauce, mirin, and sake; pour into the skillet and bring to a simmer; cook for 1 minute to meld flavours.
5. 5
   Pour the pork and vegetable mixture with its broth evenly over the rice in the hot kamameshi pot; reduce heat to medium-low and cover with the lid; cook for 3–4 minutes until the broth is absorbed and a light crust forms on the bottom (the sound of rice crackling slightly indicates proper doneness).
6. 6
   Pour beaten egg over the rice and vegetables; replace the lid and cook for 1 minute until egg is just set and creamy (do not allow it to fully scramble).
7. 7
   Remove from heat and allow to rest, covered, for 2 minutes; remove lid and garnish with sliced scallion and nori; serve directly from the iron pot at table.