Japanese garlic yakimeshi recipe
Here’s another version of the recipe. This one has a garlicky, buttery twist.
Servings 2
Cost $5
Ingredients
- 2 rice cooker cups uncooked short grain rice
- 2 tbsp extra virgin olive oil
- 2-3 cloves garlic
- 1 tbsp unsalted butter
- ¼ tsp kosher or sea salt
- 1 tsp soy sauce
- 3 stalks parsley
- Fresh ground black pepper
Instructions
- Cook rice using your preferred method. Set aside for about an hour to remove the moisture.
- Cut half of your garlic cloves into thin white round slices. Mince the remaining half.
- Remove parsley leaves from stems and mince.
- Add olive oil to the pan and heat on medium high. Fry garlic slices until golden brown. Don't add garlic slices when the oil's hot or they'll burn. Rather, let the garlic and oil heat together.
- Add minced garlic and heat until golden brown.
- Add butter, swirling it around so it coats the pan. Then, add warm steamed rice.
- Break up the rice to separate it. Once it's coated in garlic, add soy sauce.
- Season with salt and pepper. Taste to make sure it's seasoned to your liking.
- Add the chopped parsley and mix.
- Serve by putting the rice in a rice bowl, pressing to make sure it's packed. Invert the bowl and serve in a domed shape.
Notes
- Unlike the other recipe, this one doesn't recommend using stale rice. In fact, it recommends adding warm rice to the recipe. That’s because if the rice is added cold, it'd take too long to heat up and the garlic might burn.
- Like most Japanese garlic recipes, this recipe doesn't require an excessive amount of garlic. If you want to add more for a stronger taste, that’s perfectly acceptable.
- You can substitute the rice for a lower-calorie alternative if desired.
- You can substitute parsley with scallions.
- You can add an egg to the dish, but if you're serving it as a side dish, it’s best to keep it simple.
