Japanese Fried Rice 枝豆とひじきのチャーハン
Ingredients
- 5 cups Cooked Japanese short grain rice
- 1 Tbsp Dried Hijiki seaweed
- 1 piece Aburaage deep-fried tofu pouch
- 1 Carrot julienned
- 1 cup Edamame defrosted, pod discarded
- 1 tbsp Sesame oil
For Seasonings
- 1 tbsp Sake
- 1 tbsp Sugar
- 3 tbsp Mirin
- 4 tbsp Light soy sauce
Instructions
- Gather all the ingredients first. If rice is not cooked yet, make 2 rice cooker cups (360 ml) rice in your rice cooker
- Re-hydrate hijiki seaweed in 1 cup water for 20 minutes.
- Bring a small pot of water to a boil. Add the aburaage in the boiling water and flip once. This step is optional, but it’s best to remove the oil from the aburaage. Transfer to a plate to let cool. Cut into thin strips and squeeze out water.
- Heat sesame oil over medium heat in a large frying pan. When it’s hot, add the hijiki seaweed, aburaage, and carrot. Sauté to coat with the oil.
- Add Sake, sugar and Mirin and mix.
- Add soy sauce and mix well.
- Add the edamame and steamed rice. Break the rice into smaller pieces (as Japanese rice tends to stick together).
- Once the rice is no longer clump together, each grain is well coated with the seasonings and heated through, serve and enjoy immediately.
- DONE!