Traditional Japanese Fried Rice (Yakimeshi)
ID: 7a426305...
A classic Japanese-style fried rice (Yakimeshi) featuring savory pork belly, crispy garlic chips, fluffy eggs, and fresh scallions. It is seasoned with an umami-rich homemade kombu salt and finished with scorched soy sauce for an irresistible aroma.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prep scallions, chop garlic and ginger, make kombu salt, and season the pork belly. → Season the cold rice with kombu salt and black pepper. → Cook garlic and ginger in oil to make garlic chips and infused oil, then use it to fry the pork belly and scallion stems. → Stir-fry eggs and rice in the infused oil over high heat until grains separate. → Add sake, scallion leaves, garlic chips, pork, and finish by drizzling soy sauce along the edge of the pan.
Cooking Steps
Brief Cooking Order
Prep scallions, chop garlic and ginger, make kombu salt, and season the pork belly. → Season the cold rice with kombu salt and black pepper. → Cook garlic and ginger in oil to make garlic chips and infused oil, then use it to fry the pork belly and scallion stems. → Stir-fry eggs and rice in the infused oil over high heat until grains separate. → Add sake, scallion leaves, garlic chips, pork, and finish by drizzling soy sauce along the edge of the pan.
Introduction
A classic Japanese-style fried rice (Yakimeshi) featuring savory pork belly, crispy garlic chips, fluffy eggs, and fresh scallions. It is seasoned with an umami-rich homemade kombu salt and finished with scorched soy sauce for an irresistible aroma.
Step 1
Slice the white stems of the scallion and chop the green leaves, keeping them in separate bowls.
Step 2
Crush and chop the garlic and ginger very finely.
Step 3
Place 4g of dried kombu and 50g of salt into a blender or food processor. Blend until finely powdered, then sift into a bowl to create Kombu salt.
Step 4
Cut the pork belly into small bite-sized cubes. Place on a plate, season with 1/4 tsp (1g) of kombu salt and some black pepper, and mix well.
Step 5
Crack 2 eggs into a bowl, add 1 pinch of kombu salt, and beat well with chopsticks.
Ingredients List
Important Notes
Kombu salt acts as a natural MSG, significantly boosting the umami of the fried rice.
Ensure your non-stick pan is in good condition, otherwise the rice will stick easily.
Pre-seasoning the cold rice with salt and pepper makes it much easier to season accurately and quickly during high-heat stir-frying.
Do not shake the pan too much on domestic stoves. Keeping the pan in contact with the direct flame helps maintain the heat required for a fluffy texture.
Pouring soy sauce onto the edge of the hot pan instead of over the rice creates a fragrant scorched soy sauce aroma.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...