Ingredients:

  • 3 cups (700g) Cooked Short-Grain Japanese Rice (Must be cold and day-old)
  • 2 Tbsp (30ml) Neutral Cooking Oil (e.g., canola, rapeseed, or peanut)
  • 4 Large Eggs, lightly beaten with a pinch of salt and pepper
  • 4 oz (115g) Diced Protein (e.g., thick-cut ham, leftover char siu, or small diced chicken thigh)
  • 1 medium Carrot, finely diced (approx. 1/2 cup)
  • 3 cloves Garlic, minced
  • 1 inch piece Fresh Ginger, minced
  • 2 Spring Onions (Scallions), white and green parts separated and finely sliced
  • 3 Tbsp (45ml) Japanese Soy Sauce (Shoyu)
  • 1 Tbsp (15ml) Mirin (Japanese sweet rice wine)
  • 1 tsp (5ml) Sesame Oil (toasted)
  • 1 tsp Granulated Sugar
  • 1/2 tsp White Pepper
  • 1 Tbsp (15g) Unsalted Butter
  • Salt (Kosher or sea salt, to taste)

Instructions:

  1. Mise en Place: Ensure all vegetables, protein, rice, and sauce ingredients are measured and placed next to the hob. Heat the wok or skillet over high heat until it begins to smoke lightly. Add 1 Tbsp of the neutral oil.
  2. Cook the Eggs: Pour the beaten eggs into the hot pan. Scramble quickly using the spatula until just set but still slightly moist (about 30 seconds). Immediately transfer the scrambled eggs to a clean bowl and set aside.
  3. Sear Protein and Vegetables: Add the remaining 1 Tbsp of neutral oil. Add the diced protein and sear for 1–2 minutes until caramelized. Add the diced carrot and the white parts of the spring onions. Cook for 2 minutes, stirring constantly until the carrots soften slightly.
  4. Aromatics: Add the minced garlic and ginger. Cook for 30 seconds until fragrant—do not let the garlic burn.
  5. Introduce the Rice: Push the aromatics and protein to one side. Add the cold, day-old rice to the empty space. Use the spatula to break up any large clumps immediately. Toss and stir the rice vigorously for 2–3 minutes, ensuring every grain is coated in the residual oil and separates completely.
  6. Seasoning: Pour the soy sauce, mirin, sesame oil, sugar, and white pepper over the rice. Toss continuously for 60 seconds to allow the sauce to caramelize and coat the rice evenly.
  7. Finishing: Reduce heat to medium-high. Stir in the 1 Tbsp of unsalted butter, the reserved scrambled eggs, and the green parts of the spring onions. Toss for a final 30 seconds until the eggs are heated through.
  8. Serve Hot: Taste and adjust seasoning with extra salt or soy sauce if necessary. Transfer the Yakimeshi immediately to serving plates.