Kamameshi: Rice Cooked in Individual Pot with Ingredients

Wash the Japanese short-grain rice thoroughly until the water runs clear. Soak the rice in cold water for at least 30 minutes, then drain well.

Prepare your ingredients: Dice the chicken thigh into 1.5 cm pieces. Slice the shiitake mushrooms thinly. Julienne the carrot into thin strips. Thinly slice the green onion for garnish.

In a small bowl, combine the dashi stock, soy sauce, and mirin. Mix well to create your seasoning liquid.

Divide the drained rice evenly into two individual kamameshi pots (or small, lidded heavy-bottomed pots). Arrange the diced chicken, sliced mushrooms, and julienned carrots on top of the rice in each pot.

Carefully pour half of the seasoning liquid into each pot, ensuring it's evenly distributed. The liquid should just cover the ingredients and rice.

Place the pots on your stovetop over medium-high heat. Once the liquid comes to a rolling boil, reduce the heat to very low, cover tightly with a lid, and simmer for 12-15 minutes, or until all the liquid is absorbed. Do not lift the lid during this process.

Once the cooking time is complete, turn off the heat but keep the pots covered. Let them rest undisturbed for another 10 minutes. This allows the rice to steam perfectly and develop the desired 'okoge' (crispy bottom layer).

Remove the lids, gently fluff the rice and ingredients with a spoon. Garnish each pot with fresh green onion and serve directly from the pot.