Japanese shrimp kamameshi rice with red pickled ginger

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Japanese shrimp kamameshi rice with red pickled ginger

Spicy, Dairy-Free, Gluten-Free

2 Servings, 510 Calories/Serving

35–50 Minutes

When it comes to Japanese comfort food, kamameshi is the real deal. Short-grain rice is cooked in a savory broth and paired with water chestnuts, tender carrots, and your choice of protein. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup short-grain white rice
  • One 4-inch square kombu
  • 1 cup chicken broth
  • Sunbasket rice seasoning blend (gluten-free tamari - rice vinegar - toasted sesame oil)
  • 2-inch piece organic fresh ginger
  • ¼ cup red wine vinegar
  • ⅓ cup water chestnuts
  • 3 ounces organic shredded carrots
  • ⅓ cup organic peas
  • Your choice of protein

Nutrition per serving

Calories 510, Total Fat 10g (13% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 830mg (36% DV), Total Carb. 79g (29% DV), Fiber 6g (21% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the kamameshi

  • Rinse the rice until the water runs clear.

In a small [medium] sauce pot, stir together the rice, kombu, chicken broth, rice seasoning blend, ¼ cup water, and up to ½ teaspoon [1 tsp] sugar (from your pantry), if using. Season with salt and pepper. Let soak while you prepare the pickled ginger.

2

Pickle the ginger

  • Peel the ginger. Cut the ginger in half lengthwise, then very thinly slice crosswise into half-moons (use a mandoline if you have one).

In a small sauce pot, combine the ginger and enough water to cover by 1 inch. Bring to a boil, then reduce to a simmer and cook until the ginger is tender, 5 to 7 minutes. Drain, reserving the cooking water, if desired (see Chef’s Tip). 

Return the ginger to the pot and add the red wine vinegar, 1 tablespoon [2 TBL] water, and up to 2 teaspoons [4 tsp] sugar (from your pantry), if using. Season with salt and bring to a boil, then remove from the heat. Cover and let stand, stirring occasionally, while you prepare the rest of the meal. 

3

Finish the kamameshi

  • Cut the water chestnuts into ¼-inch-thick matchsticks.

To the pot with the rice, gently lay the water chestnuts and carrots on top. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Using a fork, fluff the vegetables into the rice, stir in the peas, and discard the kombu. Season to taste with salt and pepper, cover, and keep warm. When the kamameshi is almost done, prepare your protein. 

4

Prep and cook your protein

Shrimp:

  • Rinse and drain; pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Remove from the heat.

 

Scallops:

  • Rinse and drain; pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Remove from the heat.

 

Salmon:

  • Pat dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Remove from the heat.

 

Chicken, steak, or pork strips:

  • Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meat strips and cook, stirring occasionally, until lightly browned and cooked through, 4 to 6 minutes for steak or pork and 6 to 8 minutes for chicken. Remove from the heat.

Serve

Using a slotted spoon, remove the pickled ginger from the brine. Transfer the kamameshi to individual bowls and top with your protein. Garnish with the ginger and serve.

Kids Can!
  • Rinse the rice
  • Combine the rice and other ingredients in a sauce pot.
  • Lay the water chestnuts and carrots on top of the rice.
  • Remove the pickled ginger from the brine.
  • Garnish with the ginger.