• Rinse the rice until the water runs clear.

In a small [medium] sauce pot, stir together the rice, kombu, vegetable 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.

• 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. 

• 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. 

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:

• 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. If using chicken breasts or pork chops, cut the meat into 1-inch strips. 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.

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.