The world does not emphasize the beauty and ease of one-pot dishes enough! They are simply the best as they offer maximum flavors and are perfect for weeknight cooking. The best part is that it demands minimal cleaning as you cook only in one vessel. After reading this, if you, too, are willing to cook a one-pot meal, we have the perfect recipe for you! Welcome to unstumbled’s Chef’s Corner.
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. In this article, we have Chef Pukrambam Dayamani Singh, the executive chef of Supa San in Mumbai, teaching us how to make Kinoko Kamameshi. It is a traditional Japanese on-pot dish that highlights the deep umami flavors.
Flavorful Japanese One-Pot Recipe: Kinoko Kamameshi
About Chef Pukrambam Dayamani Singh And Supa San
Supa San is a vibrant izakaya located in the heart of Mumbai’s Bandra Kurla Complex (BKC). The name translates to “super fan.” With walls adorned with manga, distinctive signage, and subtle references to Japanese pop culture, this izakaya serves delicious and authentic Japanese cuisine right in Mumbai.
Chef Pukrambam Dayamani Singh works as the executive chef of Supa San and has 16 years of culinary experience. Three years ago, he took up the challenge of immersing himself in the world of Japanese cuisine by joining Supa San. His experience helped him understand the importance of precision, balance, and respect in Japanese cuisine.
Today, his cooking reflects the elegance of Japan and the soul of Italy, which are unified by thoughtful technique.
Kinoko Kamameshi Recipe By Chef Pukrambam Dayamani Singh
Ingredients:
¼ cup short-grain rice
⅓ cup truffle rice stock
2 tbsp mushroom shimji white imp
1 tbsp mushroom shitake imp
½ tsp fresh black truffle summer imp
1 tsp oil truffle drop white
1 tsp spring onion
¼ cup truffle thick sauce
Ingredients for Truffle rice stock:
2 cups mushroom dashi
1 tsp sake vinegar 1.8 ltr
2 tsp sauce soya light
1 tsp table salt
1 tsp Konbu Dashi powder
2 tsp paste black truffle
Ingredients for Truffle thick sauce:
1 tsp mushroom dashi
2.5 tsp Kikkoman soya
2 tsp paste black truffles
2 tsp hon mirin
2 tbsp potato starch
How to Make:
For stock:
Mix all ingredients in one bowl and set aside.
For thick sauce:
Mix all ingredients in one bowl and set aside.
For Main Dish:
Take an iron pot.
Add soaked rice, mushrooms, and stock to it.
Cover and cook on a high flame for 2 minutes.
After that, cook it on a low flame for 15 to 18 minutes.
Lastly, cook it on a high flame for 1 minute.
Allow it to rest for 5 minutes, then add spring onion and fresh truffle.
Cook thick sauce on medium flame in a separate pan for 2 to 3 minutes till it comes to a boil.
Add potato starch to make it thick and serve in a pourer.
For Serving:
Pour the thick sauce on top of the rice.
Scrape the rice well from the bottom to get the crispy layer.
Now serve and enjoy!
This traditional dish is ideal for potluck parties or a lazy cooking day. Be sure to try this simple one-pot Japanese recipe at home soon.
