Yakimeshi (Japanese Fried Rice) with Pork and Miso
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Yakimeshi (Japanese Fried Rice) with Pork and Miso
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 tsp lard
- 1 tbsp Japanese leeks (naganegi) white part, finely diced
- 1 tsp ginger root finely diced
- 2 garlic clove finely diced
- 100 g ground pork
- 50 g slab skinless pork belly finely diced
- 60 g eggplant cubed
- 1 pinch salt and pepper
- 1 tbsp red miso paste
- ½ tsp soy sauce
- ½ tsp oyster sauce
- 1 tsp Chinese-style chicken bouillon powder (granules)
- 2 egg
- 200 g cooked Japanese short-grain rice
- 100 g beansprouts
- finely chopped green onions garnish
- chili oil (rayu) optional
- chili threads optional
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Instructions
- Heat a wok on medium-high and melt 1 tsp lard. Once melted, add 1 tbsp Japanese leeks (naganegi), 1 tsp ginger root and 2 garlic clove (finely diced). Stir fry until fragrant.
- Next, add 100 g ground pork, 50 g slab skinless pork belly and 60 g eggplant (cubed) with 1 pinch salt and pepper. Stir fry everything together until the meat is sealed.
- Add 1 tbsp red miso paste, ½ tsp soy sauce, ½ tsp oyster sauce and 1 tsp Chinese-style chicken bouillon powder (granules), mix until everything is well incorporated.
- Once mixed, push the contents of the wok to one side and crack 2 egg into the empty space.
- Scramble the egg and fry until half cooked.
- Add 200 g cooked Japanese short-grain rice and stir fry until all the ingredients are evenly distributed.
- Crush 100 g beansprouts in your hands and add them to the wok. Stir fry for 1-2 minutes.
- Remove the wok from heat and dish up. Top with finely chopped green onions, chili oil (rayu) and chili threads.
- Enjoy!
Notes
- Best made with day-old cooked rice that has been chilled.
- If using freshly cooked rice, leave it to cool down before making yakimeshi.
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