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–+ servings

Yakimeshi (Japanese Fried Rice) with Pork and Miso

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

Instructions 

  • Heat a wok on medium-high and melt 1 tsp lard. Once melted, add 1 tbsp Japanese leek (naganegi), 1 tsp ginger root and 2 garlic clove (finely diced). Stir fry until fragrant.
    frying finely chopped green onion, ginger and garlic cloves in lard in a wok
  • Next, add 100 g ground pork, 50 g slab skinless pork belly and 60 g eggplant (cubed) with 1 pinch salt and pepper. Stir fry everything together until the meat is sealed.
    frying pork and eggplant with aromatics in a wok
  • Add 1 tbsp red miso paste, ½ tsp Japanese soy sauce (koikuchi shoyu), ½ tsp oyster sauce and 1 tsp Chinese-style chicken bouillon powder, mix until everything is well incorporated.
    frying pork and vegetables with condiments including red miso paste, soy sauce and more
  • Once mixed, push the contents of the wok to one side and crack 2 egg into the empty space.
    frying eggs in the same pan with the other ingredients pushed to the side
  • Scramble the egg and fry until half cooked. 
    scrambled egg until half cooked in a wok
  • Add 200 g cooked Japanese short-grain rice and stir fry until all the ingredients are evenly distributed.
    adding cooked rice to wok
  • Crush 100 g bean sprouts in your hands and add them to the wok. Stir fry for 1-2 minutes.
    adding beansprouts to wok
  • Remove the wok from heat and dish up. Top with finely chopped green onions, chili oil (rayu) and chili threads.
    miso flavored pork yakimeshi (Japanese fried rice) on a brown plate topped with chopped green onion and chili threads
  • Enjoy!

Notes

Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.
Best made with day-old cooked rice that has been chilled. 
If using freshly cooked rice, leave it to cool down before making yakimeshi.