Place the chahan on a plate. Garnish with the beni shoga, pickled ginger root. A tip to separate each grain in the chahan is using hot steamed rice cooked with a little less water and and cooking it in smaller portions. Separating each grain of rice makes the texture more palatable.
Although Japanese also has the word "yakimeshi" (焼飯) which also means "fried rice", the type served in Chinese resturants and ramen restaurants is always called chahan. It is said that chahan was brought to Japan by Chinese immigrants around 1860 and became a staple in Japanese homes as a good way to use up leftover rice.
Now, let’s get making this traditional low carb style Japanese Breakfast! 1) Gather all the ingredients. 2) Make 1 cup of Dashi and set aside on simmer. 3) In the meantime, place salmon on a silicone baking mat and bake for 7.5 minutes at 425F.
Ingredients 1 80g Pork Chashu 2 3 Slices kamaboko fish cake (optional) 3 30g Spring Onion 4 ½ tbsp Lard 5 2 eggs 6 200g Cooked rice 7 ¼ tsp fine white pepper 8 2g salt (1% of the rice quantity, approx ¼ tsp per 200g) 9 ½ tsp Chinese chicken stock powder 10 2 tbsp Charshu marinade (See note) 11 Pickled ginger (benishoga) to garnish More ...