Fried Rice Recipe [Traditional Japanese Style] / 炒飯
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Published 2022-02-12
Traditional Japanese fried rice
How to cook Yakimeshi fried rice
📖FULL RECIPE: www.chefslabo.com/post/fried-rice-traditional-japa…
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🍙 FAQ about the ingredients: www.chefslabo.com/general-7
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)
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(Recommended videos👀)
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(Chapter)
0:00 Prepare ingredients
2:22 About the rice
3:46 Garlic chips
4:45 Cook pork
6:04 Fried rice
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[Ingredients] (1 serve)
-Cold rice 240g
-Kombu salt 1/3tsp (2g)
-Black pepper
-Pork belly 100g
-Kombu salt 1/4tsp (1g)
-Black pepper
-Green onion / scallion 50g
-Garlic (as peeled) 15g
-Ginger (as peeled) 10g
-Egg 2
-Sake 1/2tbsp (7.5ml)
-Soy sauce 1/2 tbsp (7.5ml)
(Kombu salt)
-Salt 50g
-Kombu 4g
(To cook rice 3-4serve)
-Rice 500g (measured before washing)
-Water 550ml
-Vege oil 1tbsp (15ml)
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Ingredients (OUNCE version): www.chefslabo.com/post/fried-rice-traditional-japa…
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[Other FAQ]
Q: I don't have a strong stove. My rice always end up soggy
A: The problem could be one of below ↓
1: Your rice is too wet
Wet rice makes it soggy. So make sure to measure the rice and water properly.
And once it's cooked, it's even better if you freeze it once. You will see it break apart lot easier
2: You didn't heat your pan enough
The most common mistake. Make sure to heat your pan until "SMOKING" hot.
It's impossible to heat your pan very fast like Chinese restaurants, but if you take your time to heat it, you can make similar environment.
My stove is a $10 cheap one, but I can still cook like a pro😉
Q: What's your pan?
A:It's a brand called "Pro.cooker"
Q: What's the brand of your stove?
A: Campmaster. I found at a discount store ($20)
Q: Can I use different meats?
A: Yes you can. Prawn is also a good idea
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🍽 [The plates I used in the video] 🍽
You can check the detail from the link below
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[Black plate] musubikiln.com/products/hibino-gyro-mino-ware-roun…
[Blue bowl] musubikiln.com/products/hibino-ice-mino-ware-round…
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All Comments (21)
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Thank you for watching!! (ご視聴ありがとうございました！) This fried rice is great to replace the pork with other meats too!! (You can also use prawn!) With the tips that I showed you in the video, you can definitely cook the Pro level fried rice at home!! So have a try!! And let me know in the comment!! Get inspired with CHEF'S LABO!! I'll see you in the next one!! 今回のチャーハンは他のお肉やエビなんかでも 美味しく作れます！！ 動画にあったポイントをしっかり押さえて作れば、 あなたにも必ずプロレベルのチャーハンが家庭でつくれます！！ 是非実際に作ってみて、コメントで感想も教えてくださいね！！ それではまた、次の動画でお会いしましょう！！
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Made this tonigh, didn’t have the kombu, but used smoked bacon and chicken instead. The technique of reusing that oil was great and puts so much flavor to the rice, the fried garlic finished it of. So rich in flavour, it explodes in the mouth, my kid ate 2.5 plate.
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📖Print Recipe: onl.la/UztU44r 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pict
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진짜 맛있어보여요!! 영상도 아주 시원하고 멋져요 한글자막 감사합니다
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제 알고리즘에 떠서 처음봤어요. 아주 맛있어보여요 구독하고 갑니다^^ 집에서 만들어볼게요!ㅋㅋ
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Потрясающе! Слюнки побежали)))
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楽なところが1つもなくて素晴らしい👏 最高に美味そう🤤
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It's perfect recipe of fried rice I ever seen. Thanks for share it. 🙇♂️
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チャーハンはやっぱりこの色合いが一番好き❤️
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すごい！フライパン一つでチャーハンが出来るなんて！
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Love ❤ your fried rice recipe 😊
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味が濃くて美味しいですね
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It was so flavorful and delicious🥰
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Made this for my father who normally loves german traditional food. He was very impressed, thank you a lot chef!
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I made this and it is truly amazing! ❤❤❤
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丁寧なチャーハンですね。 愛だなぁ。
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I loved how you explain everything and I loved the Gunplas in the scene, lovely!!
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A++ fried rice, love it so much！ Greetings from Hong Kong ❤️
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That looks pretty yummy. The little tips while showing the steps are really informative and helpful too!
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와 진짜맛있을것같아요!!😊😊😊
