Japanese broiled rice Yakimeshi
Introduction:
Japanese cuisine is known for its variety and delicious flavors, and one dish that stands out is Yakimeshi, also known as Japanese fried rice. Yakimeshi is a classic Japanese comfort food made with stir-fried rice, vegetables, and meat, seasoned with soy sauce and other spices. In this article, we will explore the history, preparation, and pros and cons of Yakimeshi.
Outline:
I. Overview of Yakimeshi
History and origins
Ingredients and preparation
Variations and regional differences
II. Pros of Yakimeshi
Nutritious and filling
Easy to prepare and customize
Can be made with leftovers
Versatile and suitable for different dietary restrictions
III. Cons of Yakimeshi
High in sodium and calories
May contain processed ingredients
Can be high in fat and cholesterol if made with meat or eggs
IV. Conclusion
Yakimeshi is a delicious and comforting dish that has a long history and is popular in different regions of Japan.
While it is nutritious and easy to customize, it can be high in sodium and calories and may contain processed ingredients.
By making Yakimeshi at home with fresh, whole ingredients and limiting added sodium, it can be enjoyed as a healthy and flavorful meal.
Pros of Yakimeshi:
Nutritious and filling: Yakimeshi is made with rice, vegetables, and meat, providing a balanced mix of carbohydrates, protein, and fiber that can keep you feeling full and energized.
Easy to prepare and customize: Yakimeshi is easy to make with just a few ingredients, and it can be customized with your favorite vegetables, protein, and seasoning.
Can be made with leftovers: Yakimeshi is a great way to use up leftover rice and vegetables, reducing food waste and saving time and money.
Versatile and suitable for different dietary restrictions: Yakimeshi can be made vegetarian, vegan, or gluten-free, making it a versatile and inclusive dish that can be enjoyed by many people.
Cons of Yakimeshi:
High in sodium and calories: Some Yakimeshi recipes may be high in sodium due to the use of soy sauce and other seasoning, and it can also be high in calories if made with fatty meats or added oil.
May contain processed ingredients: Some store-bought Yakimeshi mixes may contain processed ingredients and additives, so it is important to read the labels and choose whole ingredients whenever possible.
Can be high in fat and cholesterol if made with meat or eggs: Yakimeshi made with meat or eggs can be high in saturated fat and cholesterol, which can increase the risk of heart disease and other health problems.
Japanese broiled rice, known as "Yakimeshi" in Japan, is such a flavourful and delightful recipe that is really simple to make! This is on the grounds that it requires no exceptional fixings, and you can make it with things you most likely as of now have in your kitchen.
What is Yakimeshi?
Yakimeshi, which in a real sense signifies "seared rice", is one more staple dish for Japanese individuals very much like Nikujaga(Japanese Hamburger and Potato).
Capitalize on your extras
It's an especially modest dish to make with extras since you can utilize almost any vegetables or meat, then you should simply cook the rice (or utilize extra rice as well!).
Midweek Speedy Suppers
It's a typical dish we make during the week since it's so speedy and simple. Generally we generally have extra rice that should be utilized, so it's the ideal midweek feast!
Straightforward lunch on Ends of the week
My Mother frequently made this seared rice for lunch on Saturdays. My mom was kindergarten educator, and tutoring in Japan used to be 6 days per week. Along these lines, she needed to work Saturdays. Yakimeshi, the Japanese broiled rice, was something she could rapidly make for us since we generally had extra rice.
Comparable to remove seared rice
This recipe is on par with the Japanese seared rice Yakimeshi from Japanese eateries or remove stores. One explanation is on the grounds that the rice grains are isolated flawlessly so each single rice grain is seared independently. (We depict this as "para", and that implies it has a free, brittle surface)
Is your home cooked Yakimeshi saturated and soft?
Have you at any point thought when you cook Japanese broiled rice Yakimeshi, that it never tastes equivalent to the focus point store? Why would that be? Broiled rice sounds so basic and simple to cook. Are your Yakimeshi rice grains staying together, saturated or soft?
The explanation that cafés' Yakimeshi is so great
This is on the grounds that the rice is cooked on an extremely high temperature and continually flipped like a culinary expert does with a wok.
In any case, I don't have a wok and muscles!?
I don't have a major wok nor the muscles either, to continue flipping the rice by throwing my wok around. In any case, stand by! There is an astounding stunt for individuals like me who have no muscles, and don't have a gas cooktop with a high temperature setting (which gives you have more prominent command over the searing temperature)
My unmistakable advantage
My stunt to getting very delectable and non-tacky seared rice, is to add Japanese Kewpie Mayonnaise. I know! I utilize a great deal of mayonnaise for some recipes. I read a tweet some place about the strategy of involving mayonnaise in making flapjacks which became famous online as of late. I felt that at last the world is finding involving mayonnaise for everything!
This is certainly not a paid promotion coincidentally, I've super cherished this mayo since I was pretty much nothing. I want to believe that you give it a shot in the broiled rice and partake in the recipe!
Science behind my mystery
The egg yolks and emulsified vegetable oil coat each grain of rice when it is broiled with mayonnaise. So the Japanese mayonnaise truly isolates the rice grains. Astonishingly, that you couldn't actually taste the mayonnaise and it makes the broiled rice a lot more extravagant in flavor.
Never fizzled, secure Yakimeshi Japanese broiled rice
I have been utilizing this stunt and it never neglects to accomplish that "para" (and that implies it has a free, brittle surface) broiled rice, similarly as though the Yakimeshi was cooked at an eatery.
Varieties of Yakimeshi Japanese broiled rice
Look at other broiled rice fixings I have shared on Chopstick Accounts. For instance, Kimuchi Seared rice, Ketchup Rice, Dark sesame Chahan, Sobameshi (this is brilliant carb stacking), Japanese curry broiled rice.
On the off chance that you loved my recipe for Japanese seared rice "Yakimeshi", if it's not too much trouble, rate it and leave a remark beneath. Likewise, remember to follow me on Youtube, Pinterest, Facebook and Instagram to stay up with the latest with every one of the most recent happenings on Chopstick Narratives. Remember to utilize the hashtag #ChopstickChronicles so I see your great manifestations!
Yakimeshi - Japanese Broiled Rice
Simple Japanese broiled recipe utilizing a mysterious fixing "Japanese mayonnaise"
Course: Rice, Rice dish
Food: Japanese
Planning Time 10 minutes
Cook Time 10 minutes
Absolute Time 20 minutes
Servings: 4
Calories: 183kcal
Creator: Shihoko | Chopstick Annals
Rate this recipe
Fixings
2 cups of cooked rice
2 tbsp Kewpie Japanese Mayonnaise
2 cuts alternate route bacon
2 eggs
1/4 cup green shallots
1/2 tsp salt
Pepper to taste
Directions
In a little bowl, blend the mayonnaise well with the cooked rice.
Cleave the green shallots and bacon into little pieces.
Heat a little olive oil in a skillet over high intensity then, at that point, add the rice and broil for a couple of moments.
Put the rice aside of the container and add the eggs and scramble them.
When the egg is half cooked, mix it into the rice.
Add the bacon and cook for around 5 minutes.
Add the shallots and salt just a little.
Eliminate from the intensity and sprinkle a touch of pepper and serve!
Video
Notes:
Normally broiled rice is cooked with left overs so cooking rice time is excluded. You can likewise supplant bacon with ham, shrimp, salmon pieces, and supplant or add various veggies like onion, carrots, green beans, green peas and so on.
Nourishment
Calories: 183kcal | Carbs: 22g | Protein: 5g | Fat: 7g | Immersed Fat: 1g | Cholesterol: 84mg | Sodium: 377mg | Potassium: 75mg | Vitamin A: 180IU | L-ascorbic acid: 1.2mg | Calcium: 25mg | Iron: 0.6mg
Conclusion:
In conclusion, Yakimeshi is a delicious and comforting dish that has a long history and is popular in different regions of Japan. While it is nutritious and easy to customize, it can be high in sodium and calories and may contain processed ingredients. By making Yakimeshi at home with fresh, whole ingredients and limiting added sodium, it can be enjoyed as a healthy and flavorful meal.
