10-Minute Chahan Recipe That Tastes Just Like Your Favorite Ramen Shop in Japan

By Sudachi · 10 min

Ingredients

Instructions

1. Heat a wok on high and melt the 1/2 tbsp lard.
2. Crack in the 2 eggs and break them up while frying until they form soft, runny scrambled eggs, about half cooked.
3. Add the 200 g cooked short-grain rice (cooled) and break it up, mixing well.
4. Once the eggs are fully cooked, add the 80 g pork chashu, the 3 slices kamaboko and the 1/4 Japanese leek. Stir-fry a few minutes until hot and evenly mixed.
5. Pour the 2 tbsp chashu marinade down the side of the wok, then sprinkle the rice with 2 g salt, 1/4 tsp ground white pepper and 1/2 tsp Chinese-style chicken bouillon powder.
6. Stir-fry 1 to 2 minutes, tossing now and then to dry the rice a little.
7. Press the rice into a ladle or small bowl, flip it onto a plate, and garnish with red pickled ginger.

Summarized from Sudachi's video. Watch it for the details.

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