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At this time’s recipe, Fried Rice with Pickled Mustard Greens (Takana Chāhan), is a vegetarian fried rice. In contrast to the standard fried rice you get at a Chinese language restaurant, it has a bitter flavour, which comes from the pickled mustard greens.
Takana Chāhan (Takana fried rice) comprises just a few components, however the flavour is sort of addictive. Maybe as a result of I like bitter flavour generally and it makes use of minimal quantity of oil, I get pleasure from consuming this fried rice a lot that after I made it, I couldn’t cease consuming it.
As you possibly can see within the recipe card, I used solely a few components for flavouring. However the fried rice tasted surprisingly good. It’s all due to the Japanese pickled mustard greens referred to as ‘takanazuke’ (高菜漬け).
About Takanazuke
Mustard greens are referred to as ‘takana’ (高菜) in Japanese, so pickled mustard inexperienced is ‘takanazuke’ (高菜漬け), which consists of the phrase ‘takana’ and pickling, i.e., ‘tsuke’ (漬け). The sound of pickling modified from ‘tsuke’ to ‘zuke’ for simpler pronunciation.
You can also make takanzuke at dwelling and I’m desiring to submit a recipe sooner or later. However most Japanese households purchase pickled takanzuke in a pack from supermarkets/grocery shops. Takanazuke in a pack can include both complete leaves or finely chopped leaves which are ready-to-use.
Takanazuke is marinated in vinegar, sugar, and salt, with some soy-based umami added to it. Similar to some other pickles, there are such a lot of variations to the components included within the marinade. However generally, it has a soy-like style with a slight pungency.
Most takanazuke you should purchase at grocery shops have a yellow color (both turmeric or synthetic) added to it. It typically comprises pink chillies so as to add a spiciness to the flavour.
As talked about in my submit Onigiri, chopped takanazuke is commonly used as a filling for rice balls.
Takanazuke vs Asian Pickled Mustard Greens
At Asian grocery shops, you should purchase pickled mustard greens made in different Asian international locations akin to China, Thailand, and Vietnam.
In comparison with the Japanese model of pickled mustard greens, they’ve a lot stronger acidity as the primary pickling liquid is vinegar. The color of the greens could be very comparable.
When you add some soy sauce and a small quantity of sugar to these Asian pickled mustard greens and go away them in a single day, the acidity turns into milder with a touch of umami, making it nearer to takanazuke.
What’s in My Fried Rice with Pickled Mustard Greens (Takana Chāhan)
- Scorching/heat cooked rice
- Eggs
- Finely chopped inexperienced onions
- Julienned takanazuke (Japanese pickled mustard greens)
- Vegetable oil
- Sesame oil
- Konbu dashi powder
- Soy sauce
A very powerful ingredient on this recipe is the Japanese pickled mustard greens, takanzuke. I hope you may get a pack of takanazuke. When you can solely get a pack of Asian pickled mustard greens, improve the flavour of the pickles as defined within the earlier part earlier than utilizing them.
I used konbu dashi powder to make the fried rice a vegetarian dish. You should utilize bonito-based dashi powder in the event you like.
The right way to Make Fried Rice with Pickled Mustard Greens (Takana Chāhan)
The method of constructing Takana Chāhan is barely totally different from my different fried rice recipe Japanese Fried Rice (Chāhan) with Instantaneous Seasoning. I cook dinner egg, then rice earlier than including takanazuke and inexperienced onions. It is because takanazuke hardly requires cooking.
- Warmth the vegetable oil and cook dinner eggs in a frying pan.
- Add rice to the pan and stir fry, breaking apart the lumps of rice and the egg.
- Add inexperienced onions, then takanazuke. Stir fry, mixing all components.
- Add dashi powder and soy sauce and blend.
- Drizzle sesame oil across the fringe of the pan, then combine into the fried rice.
- Serve whereas sizzling.
I used a wok as an alternative of a frying pan as you possibly can see within the step-by-step photographs. Fried rice must be cooked at excessive warmth shortly. A wok is ideal for that as a result of the spherical form conducts warmth shortly.
Including sesame oil on the finish enhances the nutty flavour successfully as an alternative of including it first. It additionally makes use of a smaller quantity.
As soon as the components are ready, it takes solely 5 minutes to cook dinner the fried rice. It’s so fast to make. The color of this fried rice is brownish inexperienced and never as vibrant as my Japanese Fried Rice (Chāhan) with Instantaneous Seasoning. Nevertheless it tastes scrumptious.
Yumiko
Fried Rice with Pickled Mustard Greens (Takana Chāhan)
At this time’s recipe, Fried Rice with Pickled Mustard Greens (Takana Chāhan), is a vegetarian fried rice. In contrast to generally served fried rice, it has a bitter flavour, which comes from the pickled mustard greens.
Do not forget to see the part ‘MEAL IDEAS’ beneath the recipe card! It provides you a listing of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.
Recipe Sort:
Rice
Delicacies:
Japanese
Key phrase:
Japanese Fried Rice, pickled mustard greens, vegetarian fried rice
Serves: 2
:
Substances (tbsp=15ml, cup=250ml)
-
300g/0.7lb
cooked rice
(sizzling or heat, notice 1) -
2
eggs -
2/3
cup
inexperienced onion
finely chopped -
80g/2.8oz
takanazuke
(Japanese pickled mustard greens, notice 2) -
2
tsp
vegetable oil -
2
tsp
sesame oil -
½
tsp
konbu dashi powder
(notice 3) -
½
tsp
soy sauce
Directions
-
Vertically halve or quarter the mustard inexperienced leaves as they’re fairly large. Then finely chop them crosswise into 3-4mm/⅛-3⁄16″ large items.
-
Warmth vegetable oil in a wok or a frying pan over excessive warmth.
-
Put two eggs into the wok/pan, combine shortly (notice 4). When the egg is nearly cooked by means of, add rice to the wok/pan.
-
Stir-fry constantly for a couple of minute, breaking apart lumps of rice and enormous items of egg.
-
Add inexperienced onions and blend for 30 seconds, then add mustard greens.
-
Stir fry for 30 seconds or so, guaranteeing that the vegetable items are evenly combined with the rice.
-
Add dashi powder and soy sauce. Combine properly shortly.
-
Drizzle sesame oil across the fringe of the wok/pan, then combine into the fried rice by turning the rice over or tossing the rice.
-
Flip the warmth off and serve whereas sizzling (notice 5).
Recipe Notes
1. I used medium grain rice, which is much less starchy than the quick grain rice akin to the usual Japanese rice and sushi rice. You can even use lengthy grain rice. In case you are utilizing Japanese rice/sushi rice, you might need to shortly rinse the rice to make it much less starchy.
2. I used Japanese pickled mustard greens referred to as takanazuke (高菜漬け). When you can’t discover takanazuke, you should utilize pickled mustard greens from an Asian grocery retailer. They’re made in China, Thailand, or Vietnam.
The acidity of those Asian pickled mustard greens is sort of sturdy in comparison with the Japanese pickled mustard greens. So, in case you are utilizing one in all these, add some soy sauce and sugar to the marinade and go away it in a single day. The acidity of the pickled mustard greens turns into a lot milder, and the flavour turns into nearer to my takanazuke. It additionally provides umami to the pickles.
You can even purchase a pack of chopped takanazuke, which regularly has some chillies added to the marinade. You should utilize chopped takanazuke as an alternative of complete pickled takana leaves and skip step one of the Directions.
3. I used konbu dashi powder to make a vegetarian fried rice. However you should utilize katsuo (bonito-based) dashi powder in the event you like.
4. The egg whites and yolks don’t need to be utterly combined. You don’t have to make the egg scrambled into items as a result of it is going to be damaged up into smaller items if you stir fry later.
5. I used a rice bowl to serve a dome-shaped fried rice, however you don’t have to do that.
6. Vitamin per serving.
serving: 273g energy: 365kcal fats: 14g (18%) saturated fats: 2.7g (14%) trans fats: 0.1g polyunsaturated fats: 5.9g monounsaturated fats: 4.8g ldl cholesterol: 186mg (62%) sodium: 158mg (7%) carbohydrates: 46g (17%) dietary fibre: 2.4g (9%) sugar: 1.4g protein: 12g vitamin D: 1mcg (5%) calcium: mg (8%) iron: 3.7mg (21%) potassium: 329mg (7%)
Meal Concepts
A typical Japanese meal consists of a most important dish, a few aspect dishes, a soup and rice. I attempt to give you a mix of dishes with a wide range of flavours, colors, textures and make-ahead dishes.
Chāhan (fried rice) originated from China. So, I made a decision to make as we speak’s meal with a most important dish with Chinese language origin. The primary dish that got here throughout my thoughts was Gyoza. The second dish I considered was Shumai. Sadly, Japanese Gyoza just isn’t in my weblog (even whether it is my recipe!), so I picked Hen Wing Gyōza as an alternative.
The principle dish and the fried rice collectively could be fairly filling, so I picked mild aspect dishes to go together with them. For a similar motive, I picked a lightweight clear soup.
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