00:08Hi everyone, it's Yuto from SachiRecipes.com and today I'm going to show you how to make
00:13a delicious ramen restaurant-style fried rice dish we call Chahan. I'll be using leftover
00:19chashu for this recipe, so if you're interested in making your own pork chashu from scratch,
00:24feel free to check out this recipe on my channel.
00:27For two portions of ramen restaurant-style Chahan, you'll need 80g of pork chashu, 3
00:36slices of kamaboko fishcake , 30g of spring onion, 1.5 tbsp of lard, 2 eggs,
00:46200g of cooked rice, 1.25 tsp of fine white pepper, 2g of salt, which is about 1.25 tsp,
00:561.5 tsp of Chinese chicken stock powder, 2 tbsp of char shu marinade, and pickled ginger,
01:04Benishoga to garnish. So first we're going to prepare all the ingredients. I have a large
01:11spring onion here that we call negi. I like to cut long strips like this, leaving the end intact.
01:28Then you can finely dice it like this. We cook fried rice on a high heat, so the ingredients need
01:35to be
01:36cut small so that they cook evenly. Next, I have kamaboko, which is a type of Japanese fish cake that
01:47is
01:48usually served on udon noodles. Ramen uses a similar one called narutomaki. This fried rice is made in the
01:56similar way as a ramen restaurant. They often use leftover ramen ingredients and fry them with rice.
02:03That's why I wanted to add fish cake here. You can buy kamaboko or narutomaki in Japanese supermarkets,
02:10but it's okay if you leave it out. Next, I have 80g of homemade char shu here, and I'm just
02:21gonna cut it into small pieces.
02:24Like I mentioned earlier, the recipe is on my channel, but if you don't want to make char shu from
02:29scratch,
02:30you can use any kind of leftover meat like roast pork or roast chicken. If you want to use raw
02:37meat,
02:37you should cook the first before making the fried rice.
02:57Let's cook the fried rice.
02:57Okay, my prep is done. Let's cook. Take a decent sized wok and heat it on high.
03:05Once it's hot, add half a tablespoon of lard. Lard really adds great flavour to this dish.
03:12I don't think it'll be the same without it. When it's melted, add two eggs. I'm just gonna stir fry
03:20them
03:20until they're a runny scrambled consistency. Next, let's add the rice and fry until the eggs have
03:39firmed up. This is rice I cooked yesterday and then kept in the fridge overnight. Because it's chilled
03:45and dried out a little, it fries perfectly. If you make fresh rice, you might want to let it cool
03:53down
03:53before frying, otherwise it might get mushy. I recommend spreading it out on a baking sheet to
03:59cool and chilling it in the fridge for a little while before making fried rice.
04:06Okay, let's add the rest of the ingredients and mix them in.
04:10Chaham was brought to Japan by Chinese immigrants around 1860 and became a staple in Japanese homes
04:18as it's a good way to use up leftover rice. We also call fried rice yakimeshi but the one served
04:26in
04:26ramen restaurant is often called chaham because it's more Chinese style. Finally, we're gonna add the
04:33seasonings. Add two tablespoons of char siu marinade and sprinkle with salt, white pepper and chicken stock.
04:44If you didn't make char siu and therefore don't have any marinade, you can make a little sauce instead.
04:51I've put ingredients for the substitute sauce on the screen and in the description.
04:58Okay, we just stir fry this for one to two minutes. If you have a wok, you can kind of
05:04toss the rice like this.
05:11Finally, let's dish up. You can use a small bowl but I have a ladle here. I'm just gonna pack
05:17the rice in
05:19and turn it out onto the plate.
05:31Garnish with a Japanese pickled ginger called Benishoga for a refreshing kick.
05:37And there you have it, delicious ramen restaurant style fried rice, the ultimate leftovers dish.
05:44Thanks so much for watching. I hope you enjoyed this recipe. If you did, don't forget to like.
05:49And if you want to see more tasty Japanese recipes, subscribe to my channel. Thanks again. Hope to see you
05:55next time.
06:13Thanks, everybody.
06:17Once again, try and thank you all for staying.
06:18You
