In Japanese restaurants, not only sushi with rolls are good. There you can also taste delicious hot dishes. Interestingly, food is traditionally exposed to high temperatures for very short periods of time to preserve vitamins and nutritional value. Fish and meat can be pre-marinated in soy sauce or white wine, which gives them special flavors; pickling in vinegar is also considered one of the methods of disinfection. Restaurant meals can be repeated at home.
It is necessary
-
- rice nishiki
- Seafood Cocktail
- vegetable oil
- soy sauce
- egg
- sesame
- green onions.
Instructions
Step 1
Japanese rice varieties differ from Indian or Asian varieties not only in shape (round grain), but also in that they are more moist, sticky and sweet. Therefore, less water is used to cook rice than is usual. Boil the rice in the same way as for making sushi, rinsing it thoroughly in several waters and soaking it for 20 minutes before cooking. The proportions of rice and water barely reach 1: 1, although some sources write that water should be 1/5 (or 20%) more than rice. The only thing you don't need to do after boiling the rice is to knead it with the rice sauce.
Step 2
Prepare seafood for frying - cocktail prawns, mussels, mini-octopus, squid rings - whatever you like (you can buy a seafood cocktail in the hypermarket). Defrost them and pat dry with a paper / linen towel. On average, expect an amount of 100 grams per serving, but the proportions of seafood and rice can be varied based on your own taste preferences.
Step 3
Heat a deep frying pan, pour some vegetable oil into it, let it warm up well. Fry the seafood in hot oil for literally 2-3 minutes. It is not customary to fry seafood for a long time, but only quickly fry it - this preserves their nutritional value.
Step 4
Add already cooked rice at the rate of 100-150 g per serving, as well as your own taste. Sauté, stirring occasionally, for a minute, then drizzle with soy sauce, a little to taste. Cover and simmer for another 2 minutes. For a long time, products with soy sauce are not kept on fire, as the sauce quickly begins to burn. If you think the seafood is not ready yet, fry it a little longer. Add the sauce at the very end.
Step 5
Place the rice in a bowl (kosushka, large bowl, deep plate). Cover to keep warm. Fry an omelet. To do this, break the egg, stir it slightly (you do not need to beat much). Fry in a hot frying pan, greased with oil, either in the form of a pancake, only on one side (then tear it into pieces into the finished dish), or stirring constantly, until lightly cooked, only so that the egg rises and grabs without drying out.
Step 6
Add the omelet to the ready-made rice, stir lightly, sprinkle with sesame seeds on top and diagonally (Asian style) with chopped green onions. Seafood fried rice - sifudo no chahan, ready!
