Truffle sansai kamameshi – truffle iron pot rice with Japanese mountain vegetable kakiage

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Kamameshi comes from the Japanese for ‘kettle rice’, referring to the heavy iron pot in which it is traditionally cooked. Hideki Hiwatashi simmers the rice with truffle and homemade dashi to give his kamameshi recipe an added touch of luxury, serving it with a mixed vegetable kakiage, a similar preparation to tempura.

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