Ooooooh…….. it’s so good to be back to my little kitchen. How I missed my frying pans, my beloved Sollingen knife and my spice rack. And now my cooking time is even happier with the sound of my little baby cooing from the next room. Ain’t life grand? 🙂
Making a nice comeback, I cooked something light and simple for dinner. Something Japanese. Well, for the terms ‘light’ and ‘simple’, Japanese food often cross one’s mind at the first place right? And tonight, I couldn’t think of others except Japanese style fried rice.
This dish never requires a long time for preparation and cooking. Easy to make, as well.. but always a good choice. You can throw in any vegetable you have in the fridge to flourish and nourish. And my version needs neither sake nor mirin. (Well, never use any of them.)
(please scroll down for recipe in Bahasa Indonesia)
Chahan / Japanese Style Fried Rice
2 cups Musenmai rice*
Warm water (adequate for regular rice cooking)
100 gr boneless chicken fillet, cubed
1/2 onion, sliced
2 cloves garlic, finely chopped
1 large egg, scrambled
4 tbs butter
2 medium-size eggs, beaten
3 tbs chopped nira (japanese leek)
3 tbs shoyu
1 tbs fish sauce
1/2 consomme block (optional)
2 tsp sugar
Vegetables at your preference, sliced
– Cook rice with warm water in usual way until done.
– In a big frying pan, heat butter and saute onions and garlic until caramelized.
– Add rice, one spoon at a time, and make sure to
– Fold chicken, nira, vegetables and scrambled egg into rice.
– Add shoyu, fish sauce, consomme block and sugar. Mix thoroughly.
– Pour beaten eggs, stir until well-blend.
– Add salt and pepper to taste, mix it a little bit more. Remove from heat. Ready to serve.
Chahan / Nasi Goreng Jepang
2 cup beras Musenmai*
Air hangat (sebanyak kalau bikin nasi cara biasa)
100 gr dada ayam fillet, potong dadu
1/2 btr bawang bombay
2 siung bawang putih, cincang halus
1 btr telur ukuran besar, buat scrambled egg
2 btr telur ukuran sedang, kocok
4 sdm mentega
3 sdm nira (daun bawang Jepang)
1 sdm shoyu
1 sdm kecap ikan
1/2 btr kaldu bubuk (optional)
2 sdt gula pasir
Sayur-sayuran sesuai selera, potong-potong
– Masak nasi dengan air hangat seperti biasa sampai matang.
– Lelehkan mentega, kemudian tumis bawang putih dan bawang bombay sampai wangi.
– Masukkan nasi, sesendok demi sesendok sambil ditekan-tekan supaya nggak menggumpal.
– Masukkan ayam, nira, dan sayur-sayuran. Aduk rata.
– Tambahkan shoyu, kecap ikan, kaldu bubuk dan gula. Aduk rata.
– Tuangkan telur kocok, aduk sampai benar-benar tercampur rata.
– Tambahkan garam dan merica, aduk-aduk sebentar. Angkat.
* Musenmai is special type of rice manufactured in Japan with new milling technology so that it doesn’t need pre-cooking rinse. No rinsing means more nutrients saved, thus means healthier too. This actually one eco-friendly product, since it could help water-conserving. By using this kind of rice, I could get ‘the authentic taste’ of Japanese style rice.
– I always use warm water for cooking rice. This is a trick adopted from the Japanese cooking show “Ai No Apron”. Warm water makes the rice taste better (katanyaaaaaaaa……….)
– Nira can be replaced by spring onions or shallots.
– 🙂 This is supposed to be an easy-peasy recipe, so don’t get mixed up with distinguish type of rice and ingredients I used here. If you’re in Africa, then you could use African rice and African leek and African vegetables. Shortly, just use any kind stocked in your kitchen. Have a nice chahan, everyone!