Kamameshi with Black Garlic & Mushroom

This recipe introduces a Japanese-inspired kamameshi. The dish balances the deep sweetness of black garlic with the earthy aroma of mushrooms, creating a nourishing and flavorful rice bowl. Easy to prepare, it's perfect for a wholesome family meal.

Product used: Cocotte Every 18cm Flint

• Cooking Time: 1 hour

Ingredients 

• 4 shiitake mushrooms, soaked and sliced
• 3 cloves of garlic, diced
• 1/2 cabbage, diced
• 1/2 carrot, diced
• 2 cups white rice
• 2 cups water

Seasoning:

• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce

Instructions

1. Pour oil into the cold pot. Heat oil in Cocotte Every casserole over medium-low heat. Add shiitake mushrooms and sauté until fragrant. Add black garlic, cabbage, and carrots, stir-fry, and set aside.
2. In the same pot, combine rice, water, and seasonings. Bring to a boil over medium heat, cover, reduce heat to low, and cook for 15 minutes. Turn off the heat and let the rice simmer for 10 minutes.
3. Uncover and mix the prepared ingredients from step one into the rice. Serve immediately.