Flavorful Mentaiko Rice Bowl (Kamameshi Style)
Simple Mentaiko Rice Bowl Recipe: Enjoy a Delicious Meal at Home
The perfect harmony of savory mentaiko (spicy cod roe), creamy butter, and fragrant garlic! This mentaiko rice bowl, with each grain of rice perfectly cooked, will make any ordinary day feel special. 🍚 Mentaiko is truly an endlessly versatile and delicious ingredient. ❤️ Try this foolproof mentaiko rice bowl today!
Key Ingredients- 2 pieces Mentaiko (spicy cod roe)
- 1 cup Rice (approx. 180g)
- 1 cup Water (same amount as rice)
- 1 sheet Kombu (dried kelp, approx. 5x5cm)
- 2 Tbsp Butter
- 1 Tbsp Minced Garlic
- 1 handful Green Onions (chopped)
Cooking Instructions
Step 1
The foundation of a great kamameshi (rice cooked in a pot) is properly soaked rice! Gently wash the rice under running water two to three times to remove any excess starch or debris. Drain thoroughly in a sieve until the water runs clear – this enhances the rice’s texture and flavor. Place the drained rice in a bowl and soak it in fresh, cool water for 20-30 minutes. The grains should become slightly translucent, ensuring fluffy and tender results.
Step 2
Prepare the kombu broth for added umami. Place one sheet of kombu in the 1 cup of water and let it steep for about 10 minutes to infuse its deep, savory flavor. Remove the kombu before using the water.
Step 3
Create an aromatic garlic butter base. In your pot, melt 1 Tbsp of butter over low heat and add 1 Tbsp of minced garlic. Sauté gently until the garlic becomes fragrant and the butter is melted. Be careful not to burn the garlic. This step infuses the rice with a wonderful aroma.
Step 4
Add the soaked rice and sauté it. Introduce the soaked rice (1 cup) into the pot with the garlic butter. Stir-fry for about 1-2 minutes, ensuring each grain is coated with the fragrant butter and garlic mixture. The rice should start to look slightly translucent and smell toasty.
Step 5
Pour in the kombu broth and bring to a boil. Add the prepared kombu broth (1 cup) to the sautéed rice. Maintain a 1:1 ratio of rice to liquid. Bring the mixture to a boil over medium-high heat. Once it starts to bubble vigorously, immediately cover the pot with a lid, reduce the heat to medium-low, and let it simmer for 15 minutes. Avoid overfilling the pot.
Step 6
Sear the mentaiko. While the rice is cooking, melt the remaining 1 Tbsp of butter in a separate pan over medium-low heat. Gently place the mentaiko pieces in the pan and sear them until they are golden brown on both sides. Handle them carefully to prevent them from breaking. The goal is a lightly seared exterior with a still-moist interior.
Step 7
Assemble the dish after the rice is cooked. Once the 15 minutes of simmering are up, turn off the heat. Arrange the seared mentaiko and the chopped green onions attractively on top of the cooked rice.
Step 8
Let it steam. Replace the lid and let the rice steam for an additional 10 minutes. This resting period allows the moisture to distribute evenly, resulting in perfectly tender and fluffy rice.
Step 9
Enjoy your delicious Mentaiko Rice Bowl! Gently mix the mentaiko and rice together. The natural saltiness and rich flavor of the mentaiko mean you don’t need any extra seasoning – simply mixing it with the rice creates a wonderfully satisfying meal. For an extra touch, a drizzle of sesame oil can be added if desired!
