Japanese Garlic Fried Rice
Ingredients: garlic, Japanese soy sauce, Japanese soy sauce, salt, hondashi (bonito soup stock powder) · 20 min cook time · 565kcal · ₩6,000
Ingredients
1head garlic, 1Tbsp Japanese soy sauce, 1tsp Japanese soy sauce, 0.25tsp salt, 1tsp hondashi (bonito soup stock powder), 2Tbsp warm/hot water, 650g cooked Japanese short grain rice, 2Tbsp unsalted butter, 0.5tsp black pepper, 2ea eggs, 2Tbsp green onions, 1tsp crushed seaweed (aonori)
Instructions
1. Slice about 40% of the garlic into chips and finely mince the rest. Prepare the sauce by mixing Japanese soy sauce, salt, and hondashi powder with warm water. If omitting hondashi, increase salt slightly. Cook Japanese short grain rice.
2. Heat oil in a pan. Add a test piece of garlic to check if the oil is hot enough (it should bubble gently). Add the garlic chips and turn the heat to low. Fry gently until light golden brown and crispy, then remove. Avoid over-browning to prevent bitterness.
3. Melt unsalted butter in a wok over low heat. Add the minced garlic and black pepper. Sauté until fragrant, allowing the pepper to infuse into the fat.
4. Add the cooked Japanese short grain rice to the wok. Pour the prepared seasoning mixture (soy sauce, salt, hondashi) over the rice. Turn up the heat and stir-fry, using an angled spatula to break up any rice lumps and ensure even coating.
5. Create a space in the wok and add the eggs. Let them set slightly, then smother them with the hot rice to cook them faster and prevent sticking. Toss everything together until the eggs are cooked and well-incorporated.
6. Turn off the heat. Add chopped green onions and toss to combine. Serve the fried rice in a bowl, garnishing with the reserved fried garlic chips and crushed seaweed (aonori).
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