The charm of Japanese cuisine is rapresented not only by its colors and shapes, but mostly by the type of food used. I love it so much!!!… but unfortunately I can have this amazing dish only when my body is allowed to have a FREE MEAL. It can be easily called “Cheat Meal” because behind the apparent lightness of the rice and raw fish, is hidden a cooking process that almost no one knows .
Let’s see what I am talking about!
First of all for making sushi you have to use a certain type of rice: a white rice, sweet and with a short grain. And Its special feature is the cohesion of the grains.
Also…Have you ever wondered why it has a sweet taste? Here you are! …to cook it you will have to use a mix of rice vinegar, mirin , sugar and salt. The “mirin” is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake with a higher sugar content and composed by raw materials like steamed glutinous rice and rice liquor.
And guess what?… usually when you sit comfortably at the restaurant in good company, enjoying a delicious oriental boat … you end up falling into the trap of ” One bite leads to another .” And without realizing it, you brushed away 2-300 grams of rice.
So even if we consider our loved Futomaki, Hosomaki, Temaki, Uramaki nutritionally acceptable, it becomes an obligation to pay attentino to the amount of food that we eat. So, I advice you to read well the menu when you are in a Japanese Restaurant, because you might find another dish wich is worth eating. Like: Teriyaki Sake (salmon ), Maguro at Teppanyaki (tuna ) and Sashimi (raw fish). There is a very good Japanese restaurant near my house, and every Saturday night I allow myself (when I can) to have my favorite dish: KAISEN YAKIMESHI – rice with grilled mixed fish. My motto is: “Eat YAKIMESHI and than you can die!!!”…belive me!
I tried to make it at home, but replacing the fish with the chicken nuggets (just to make it easier)And here’s my YAKIMESHI version.
■ 100 g of brown rice
■ 1 or 2 egg whites
■ 150 grams of chicken
■ 1 onion
■ 1 carrot
■ 1 cabbage leaf
■ 1 piece of pepper
■ soy sauce
■ 1 teaspoon of coconut oil
Boil the rice in unsalted boiling water for 30 min (or depending on the time suggested on the package). Drain it and set aside. Cook the rice al dente because in the next processes it will continue to cook.
Grill the chicken, cut it into small pieces and keep it aside.
Chop the onion, carrot, pepper and cabbage. If you do not like the taste of the cabbage, replace it with a stalk of celery. Place in a wok over low heat, a teaspoon of coconut oil and pour the freshly sliced vegetables. Cook for about ten minutes turning constantly with a wooden spoon. Add the egg whites and keep stiring. After 5 minutes add the chicken and turn continuously. Finally add the rice and stir until everything is well mixed (make sure it is well heated as the rice and the chicken were left aside).
It is very important that you stir continuously all the ingredients during the cooking process because the presence of white eggs can create unwanted problems and you risk to stick everything to the pan.
Turn up the heat and add the soy sauce (amount to taste, ¼ to ½ cup ) and turn continuously . As soon as everything is well mixed and the soy sauce has been completely absorbed by coloring all the ingredients, serve it… and EAT!
Enjoy yourself in the kitchen with my recipe, and if you go to a JAPANESE restaurant…think about me and don’t forget to ordered a good YAKIMESHI.