Kitchen notes · a little help before you start
Unagi Kamameshi
Unagi Kamameshi is made with unagi, short grain Japanese rice, and bamboo.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
3. Fold at the stated step
Keep the folding step in the mixing sequence.
Get to know the ingredients
short grain Japanese rice (2 rice cooker cups)
In the method: Rinse the 1½ cups short grain Japanese rice by filling the bowl containing the rice with cold water then draining and repeat until the water is almost clear.
bamboo (chopped Japanese takenoko)
In the method: Rinse the 1½ cups short grain Japanese rice by filling the bowl containing the rice with cold water then draining and repeat until the water is almost clear.
dashi stock
In the method: In a heavy iron pot with a lid, bring the 1 2/3 cups dashi stock, 1 tablespoon evaporated cane sugar, 1 tablespoon mirin and 1 tablespoon soy sauce to a boil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1½ cups short grain Japanese rice (2 rice cooker cups)Ingredient note
Source: 1/3 cup bamboo (chopped Japanese takenoko)Ingredient note
Source: 1 2/3 cups dashi stockIngredient note
Source: 1 tablespoon mirinIngredient note
Source: 1 tablespoon evaporated cane sugarIngredient note
Source: 1 tablespoon soy sauceIngredient note
Source: 1/4 cup mitsuba (roughly chopped)Ingredient note
Source: 1 package unagi (grilled eel)
How to make it
0 of 5 steps completeMake room for Unagi Kamameshi
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Break up the unagi and fold it into the rice then serve immediately with some Japanese pickles.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Rinse the 1½ cups short grain Japanese rice by filling the bowl containing the rice with cold water then draining and repeat until the water is almost clear.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Break up the unagi and fold it into the rice then serve immediately with some Japanese pickles.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
