Garlic Rice (ガーリックライス) is known as Teppanyaki style fried rice.
This is the recipe that I learnt when I worked at a Teppanyaki restaurant. And I adapted it to cook at home.
All you need is just one pan! But if you have a flat grill, you can use it, and cook like a teppanyaki chef!
[Serving] 1
[Prep time] 20 mins
[Cook time] 15 mins
[Storage] Best to eat immediately
[Difficulty] D *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Short grain rice (as cooked) 250g
-Egg 1 (50-60g)
-kombu salt 1/3tsp (2g)
-Garlic (as peeled) 20g
-Chive 5g
-Any Steak 200g
-Kombu salt 1/2tsp (3g)
(Kombu salt)
-Salt 50g
-Kombu 4g
(Sauce)
-Soy sauce 1tbsp (15ml)
-Sugar 1/2 tsp (2.5g)
[Ingredients] (OUNCE)
-Short grain rice (as cooked) 8.9oz
-Egg 1 (1.7-2.1oz)
-kombu salt 1/3tsp (0.07oz)
-Garlic (as peeled) 0.7oz
-Chive 0.2oz
-Any Steak 0.45oz
-Kombu salt 1/2tsp (0.1oz)
(Kombu salt)
-Salt 1.7oz
-Kombu (Dried kelp) 0.1oz
(Sauce)
-Soy sauce 1tbsp (0.5oz)
-Sugar 1/2 tsp (0.1oz)
[Recipe video]
(Chapter)
0:00 Prepare Ingredients
2:56 Beef oil
3:49 Sauce
4:07 Prep before coking
5:03 Cook Garlic Rice
7:14 Cook Steak
[Instruction]
[Chapter1: Prepare Ingredients]
Chop garlic, chive
Blitz kombu and salt
Cut steak in bite size. Trim and keep the fat
1/2tsp kombu salt for steak
Leave it for 30-45mins
*(You don't have to leave 30-45 mins for the fat)
[Chapter2: Beef Oil]
Cold pan. 2tbsp vege oil. The beef fat. Medium heat
Once brown, strain
Keep the fat separate
[Chapter3: Sauce]
Mix soy sauce and sugar
[Chapter4: Before cooking]
Mix the egg and rice
Season with 1/3tsp kombu salt
*(If you want wet fried rice, skip egg. Use 1/4tsp kombu salt when you cook)
[Chapter5: Cook Fried Rice]
Cold pan. 1.5tbsp beef oil. Low heat. Garlic
Once the garlic start changing colour, add rice
High heat. Add some black pepper. Cook 1-2 mins
Add the beef fat, and 1tsp of the sauce on the pan
Once mixed, add chive, gas off
[Chapter6: Cook Steak]
Hot pan. Some beef oil. Med high heat
Add steak. Black pepper
Colour both side, gas off
Pour the rest of the sauce
Serve it up.
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