Yuuummmmm, these photos are making me drool. This post gets two for good measure.
I’ve labeled the dish わふうチャーハン, that is, Japanese style fried rice (wafuu chahan).
The first step was to soak dried hijiki, a wondrous thin seaweed, kindly sent to us by my mother-in-law in Japan. (I also love kombu, nori, and wakame, but I think hijiki is my favourite.)
Yusuke began the cooking stage by sauteing shredded cabbage and chopped okra with a bit of sesame oil.
He then added the now-soft drained hijiki to the sizzling pan.
After the veggies were cooked, he pushed them to the side of the pan and poured beaten eggs onto the hot surface. After the eggs stared to cook (like an omelette), he added hot pre-cooked rice and mixed everything together.
At the very end, he added some seasoning to taste:
- sea salt
- black pepper
- dashi powder
- soy sauce
So. Good.
Chez Yusuke 