{"id":29716,"date":"2013-04-11T01:44:44","date_gmt":"2013-04-11T05:44:44","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=29716"},"modified":"2013-04-11T01:46:12","modified_gmt":"2013-04-11T05:46:12","slug":"advanced-chahan-recipe","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2013\/04\/11\/advanced-chahan-recipe\/","title":{"rendered":"Advanced Chahan Recipe"},"content":{"rendered":"

Posted by Benjamin Martin<\/strong><\/a>, a 5th year JET on Kume Island<\/a> in Okinawa<\/a>, publisher of the blog MoreThingsJapanese.com<\/a><\/strong><\/em>\u00a0and author of the YA fantasy series\u00a0<\/em>Samurai Awakening<\/a><\/strong>\u00a0(Tuttle).<\/em><\/p>\n

\"Chahan\"<\/a>By far my most popular post on More Things Japanese is my easy recipe for Chahan<\/a>. \u00a0This time around, I wanted to share a slightly more time-consuming, but even tastier recipe for those of you who love Chahan. \u00a0As with my advanced recipe for miso soup<\/a>, it is all made from scratch, including the dashi. This take on Fried Rice is a mix of the local flavors I’ve learned on small Okinawan islands, and a bit of flair from me as well. I hope you enjoy.<\/p>\n

Ingredients<\/h2>\n
    \n
  • \u00a05 cups water<\/li>\n
  • 1 piece conbu<\/li>\n
  • 1 cup packed bonito flakes<\/li>\n
  • 1\/4 cup extra virgin olive oil<\/li>\n
  • 1\/2 onion<\/li>\n
  • 170g sausage<\/li>\n
  • 1 pack mushrooms<\/li>\n
  • 1tsp salt<\/li>\n
  • 1 carrot<\/li>\n
  • 1 clove garlic<\/li>\n
  • 1 package nirai<\/li>\n
  • 1 cob fresh corn<\/li>\n
  • 1\/2 cup chopped green onions<\/li>\n
  • 1\/2 cup chopped nira (a scallion-like leaf)<\/li>\n
  • 5 eggs<\/li>\n
  • 1tbsp sake<\/li>\n
  • 6 tbsp soy sauce<\/li>\n
  • 1\/2 tsp ginger<\/li>\n
  • 2tbsp mustard<\/li>\n
  • 2tbsp honey<\/li>\n
  • 1\/2 tsp pepper<\/li>\n<\/ul>\n

    Directions<\/h2>\n