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 leek white part, finely diced, naganegi
- 1 tsp ginger root finely diced
- 2 garlic finely diced, clove
- 100 g ground pork
- 50 g pork belly finely diced, slab, skinless
- 60 g eggplant cubed
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp red miso paste
- ½ tsp soy sauce
- ½ tsp oyster sauce
- 1 tsp chicken bouillon powder Chinese-style, granules
- 2 egg
- 200 g Japanese short-grain rice cooked
- 100 g beansprouts
- green onion garnish, finely chopped
- Chili oil optional, rayu
- chili threads optional
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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