made chicken and fish kamameshi for 5pax buddies lunch today on 2.9.2019. ^^
before that i tried out a chicken kamameshi on 29.8.2019. 🙂
and a fish and sotong kamameshi on 25.8.2019. ^^
both were really good.
for today i did the same oil confit fish (see separate recipe), this time using sea bream (angkorli).
placed in sealed ovenproof dish covered with olive oil in 85degC oven for 1 hr. this should bring the fish internal temperature to around 65degC.
for the kamameshi 釜飯 –
- i fried chicken fat with 2cm cut ginger, 2 cut shallots, then added 2 stalk spring onions and 3tsp chopped garlic, then added 2 cups japanese rice, high fire to reduce moisture, then off fire.
- i added 1.4 cups of intense chicken broth (chicken has about 60ml liquids)
- added 1/2 kampung chicken plus another breast (all deboned) seasoned with 2 tbsp tsuyu, 1tbsp mirin and 1tbsp sake (60ml liquids) and 1tbsp cornflour
- added 8 shitake sliced into 4
- high fire to bring to boil then low fire for 20mins.
- add confit fish and broccoli for last 5 mins
kamameshi was really tasty from the tasty chicken broth.
rice texture was perfect & moist.
chicken very sweet and tasty and confit fish was wonderful, perfect consistent texture and excellent flavour.
this a really delicious dish which everyone like.
c.h.e.f andy
Ingredients-
- a 500g seabream filleted
- 120ml oilve oil
- 1/2 kampung chicken + 1 breast (deboned)
- 1/2 broccoli
- 8 shitake mushrooms each sliced into 4
- 2 cups rice
- 1.4 cups intense chicken broth
- 2tbsp tsuyu, 1 tbsp mirin, 1 tbsp sake, 1 tbsp cornflour
- 2cm cut ginger, 2 shallots quartered, 2 stalks spring onions, 3tsp chopped garlic
Directions-
- fry chicken fat with 2cm cut ginger, 2 cut shallots, then added 2 stalk spring onions and 3tsp chopped garlic, then added 2 cups japanese rice, high fire to reduce moisture, then off fire.
- add 1.4 cups of intense chicken broth (chicken has about 60ml liquids)
- added 1/2 kampung chicken plus another breast (all deboned) seasoned with 2 tbsp tsuyu, 1tbsp mirin and 1tbsp sake (60ml liquids) and 1tbsp cornflour
- added 8 shitake sliced into 4
- high fire to bring to boil then low fire for 20mins.
- add confit fish (see separate recipe) and broccoli for last 5 mins