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Right now’s recipe, Fried Rice with Pickled Mustard Greens (Takana Chāhan), is a vegetarian fried rice. In contrast to the same old 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 only some elements, however the flavour is kind of addictive. Maybe as a result of I like bitter flavour basically and it makes use of minimal quantity of oil, I get pleasure from consuming this fried rice a lot that once I made it, I couldn’t cease consuming it.
As you possibly can see within the recipe card, I used solely a few elements 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 may make takanzuke at residence and I’m desiring to submit a recipe someday. 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 might be ready-to-use.
Takanazuke is marinated in vinegar, sugar, and salt, with some soy-based umami added to it. Identical to some other pickles, there are such a lot of variations to the elements included within the marinade. However basically, it has a soy-like style with a slight pungency.
Most takanazuke you should buy 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 buy pickled mustard greens made in different Asian nations equivalent to China, Thailand, and Vietnam.
In comparison with the Japanese model of pickled mustard greens, they’ve a lot stronger acidity as the principle pickling liquid is vinegar. The color of the greens may be very comparable.
In the event 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 will get a pack of takanazuke. In the event 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 use bonito-based dashi powder when you like.
How you can Make Fried Rice with Pickled Mustard Greens (Takana Chāhan)
The method of constructing Takana Chāhan is barely completely different from my different fried rice recipe Japanese Fried Rice (Chāhan) with Instantaneous Seasoning. I prepare dinner egg, then rice earlier than including takanazuke and inexperienced onions. It is because takanazuke hardly requires cooking.
- Warmth the vegetable oil and prepare 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 elements.
- 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 scorching.
I used a wok as an alternative of a frying pan as you possibly can see within the step-by-step pictures. Fried rice must be cooked at excessive warmth rapidly. A wok is ideal for that as a result of the spherical form conducts warmth rapidly.
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 elements are ready, it takes solely 5 minutes to prepare 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)
Right now’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.
Remember to see the part ‘MEAL IDEAS’ beneath the recipe card! It offers you a listing of dishes that I’ve already posted and this recipe that may make up a whole 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
:
Components (tbsp=15ml, cup=250ml)
-
300g/0.7lb
cooked rice
(scorching or heat, observe 1) -
2
eggs -
2/3
cup
inexperienced onion
finely chopped -
80g/2.8oz
takanazuke
(Japanese pickled mustard greens, observe 2) -
2
tsp
vegetable oil -
2
tsp
sesame oil -
½
tsp
konbu dashi powder
(observe 3) -
½
tsp
soy sauce
Directions
-
Vertically halve or quarter the mustard inexperienced leaves as they’re fairly vast. Then finely chop them crosswise into 3-4mm/⅛-3⁄16″ vast items.
-
Warmth vegetable oil in a wok or a frying pan over excessive warmth.
-
Put two eggs into the wok/pan, combine rapidly (observe 4). When the egg is sort of cooked by, add rice to the wok/pan.
-
Stir-fry repeatedly for a couple of minute, breaking apart lumps of rice and huge 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 blended with the rice.
-
Add dashi powder and soy sauce. Combine properly rapidly.
-
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 scorching (observe 5).
Recipe Notes
1. I used medium grain rice, which is much less starchy than the brief grain rice equivalent to the usual Japanese rice and sushi rice. You can even use lengthy grain rice. If you’re utilizing Japanese rice/sushi rice, you might wish to rapidly rinse the rice to make it much less starchy.
2. I used Japanese pickled mustard greens referred to as takanazuke (高菜漬け). In the event 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 kind of robust in comparison with the Japanese pickled mustard greens. So, in case you are utilizing one in every of 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 use 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 when you like.
4. The egg whites and yolks don’t should be utterly blended. You don’t have to make the egg scrambled into items as a result of will probably be damaged up into smaller items while 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 important dish, a few facet dishes, a soup and rice. I attempt to give you a mixture of dishes with quite a lot 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 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 shouldn’t be in my weblog (even whether it is my recipe!), so I picked Rooster Wing Gyōza as an alternative.
The primary dish and the fried rice collectively can be fairly filling, so I picked gentle facet dishes to go along with them. For a similar cause, I picked a lightweight clear soup.
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