A basic kama meshi from Japanese Country Cookbook by Russ Rudzinski and Mike Nelson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • radishseed on April 13, 2013

    This dish was easy to put together, but it seems to call for too much water. 3 c. of water to 1 c. of rice? I made it in the rice cooker with just a bit more than the normal amount of water, and it turned out a bit mushy. I'd recommend just using the same amount of water as if you were making rice alone. I added some grated yellow beet and edamame to the dish, and we ate it with some sauteed beet greens, Japanese pickles, and avocado on top.

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