Kamameshi – Japanese Chicken and Tofu One-Pot Wonder

Kamameshi is a comforting Japanese rice dish traditionally cooked in a small iron pot. The name “kamameshi” literally means “kettle rice”—kama referring to the pot used for cooking and meshi meaning cooked rice or meal. In this one-pot dish, rice simmers together with broth, soy sauce, mirin, and toppings like chicken, tofu, and vegetables, allowing all the ingredients to infuse the rice with rich, savory flavor.

One of the most beloved parts of kamameshi is the “okoge”—the thin layer of rice at the bottom of the pot that becomes slightly toasted during cooking. This crispy, golden rice is packed with flavor and texture and is considered a delicacy in Japan. In this version, tender chicken, soft tofu, sweet corn, and vegetables cook together with sushi rice to create a satisfying dish, finished with sesame seeds, scallions, and nori for a fragrant, umami-rich meal. 🍚🥢

4 servings / Under 60 minutes

Ingredients

• 3 dl sushi rice

• 5 dl chicken broth (water with bouillon cube or stock concentrate)

• 3 tbsp Japanese soy sauce

• 2 tbsp mirin

• 1 tsp sesame oil

• 1 carrot (about 100 g)

• 400 g chicken thigh fillet

• 230 g tofu

• 1 yellow onion, chopped

• 1 package sweet corn (150 g)

• Salt and black pepper

Topping

• 2 tbsp toasted sesame seeds

• 3 scallions, thinly sliced

• Nori strips

Equipment

• Enameled Cast Iron Dutch oven
• Wooden cutting board
• Cast Iron Serving Pan

Instructions

1. Rinse the rice 3–4 times until the water runs clear. Drain well.

2. Bring the chicken broth to a boil in a pot with a lid (preferably cast iron). Stir in the soy sauce, mirin, sesame oil, and 2 tsp salt.

3. Peel and cut the carrot into ½ cm cubes. Cut the chicken and tofu into roughly 3 × 3 cm pieces.

4. Add the rice to the pot with the broth. Spread the carrot, onion, corn, chicken, and tofu evenly on top. Season with salt and black pepper.

5. Cover and let simmer for 20–25 minutes without stirring, depending on how much okoge you want to develop. A longer cooking time will create more of the crispy, toasted rice at the bottom. Turn off the heat and let the pot rest for 10 minutes with the lid on.

6. Top with sesame seeds, scallions, and nori before serving.