I know...been almost a month since I posted here. I'm not going to give excuses blaming work, weather, this, that etc etc. Instead, I'm going to jump right into it and talk about the 'Cooking with Kikkoman masterclass' I attended a month back at the fabulous Matsuri St James restaurant. Kikkoman is a leading brand of soy sauce and I regularly use it for all my Asian cooking. We networked over cocktails at the foyer before being escorted into the restaurant and seated around a Teppan table. Bing-yu Lee, Manager for Kikkoman UK gave a talk on Kikkoman- how it is made, how its different from the usual ones and we even did a blind tasting between two different types of soy sauces.
I went a bit crazy with the stir frying and that's why it looks like tiny grain. Its just that the rice broke while I got carried away. So be careful when you do the final mixing.
Recipe adapted from the Kikkoman cook book (serves 2)
Water- to cook the rice
Oil- 1 tbsp
Minced pork - 300gms
Ginger- 1 1/2 tbsp, peeled and grated
Garlic- 2 tbsp, peeled and finely chopped
Spring onion- 1/4 cup, finely chopped (reserve a few greens for garnish)
Green chilli- 1, finely chopped
Salt and pepper- to season
Kikkoman soy sauce- 2 tbsp
Coriander leaves- 1 tbsp, finely chopped (optional)
Cook the rice al dente. Drain and keep aside. Make the rice a day ahead and store in the refrigerator. This would make it drier- perfect for fried rice
Heat the oil in a non stick wok and add the minced pork. Stir fry on high heat till the meat changes colour.
Throw in the ginger, garlic, spring onion and green chilli and fry till the pork is cooked through.
Season with salt and pepper and 1 1/2 tbsp of Kikkoman soy sauce. Mix well and cook till the meat turns a bit brown.
Add the rice and stir fry on high heat continuously.
Whisk together the egg and remaining 1/2 tbsp soy sauce in a bowl.
Move aside a bit of the rice from the wok and add the egg. Scramble a bit, turn off the heat and leave covered for about a minute or two for the eggs to set.
Just before serving, garnish with the remaining spring onion greens and coriander leaves.
Notes: The original recipe called for chicken breasts. If using chicken (around 2 medium), dice them into cubes and do as above.
With thanks to Kikkoman for inviting me to the event and the goody bag.