Rice With Butter And Soy Sauce バーター醤油ご飯 Recipes
SOY SAUCE FRIED RICE (酱油炒饭)
Soy sauce fried rice is simple yet indulgent. It is a classic Chinese dish that uses minimal ingredients to create maximum flavor. Only takes ten minutes to prepare, and it's robust enough to serve as a main or to satisfy your midnight salty snack craving.
Provided by Maggie Zhu
Categories Side
Time 10m
Number Of Ingredients 9
Steps:
- Combine the light soy sauce, dark soy sauce, sugar, and white pepper in a small bowl. Stir to mix well.
- Add the butter into a large nonstick skillet and heat over medium-high heat until melted. Add the eggs. Cook until the bottom is slightly set. Scramble until the eggs are mostly cooked.
- Add the rice onto the egg. Cook and chop the rice with your spatula, to separate the grains and coat the rice with egg. Cook until the heat builds up and you can hear a vibrant sizzling.
- Swirl in the soy sauce mixture. Cook and stir constantly, until the rice turns an even color.
- Add the green onion and stir to mix well.
- Carefully taste the rice. Season lightly with sea salt if needed. Stir and mix thoroughly, so the salt is evenly dispersed.
- Transfer the rice to a bowl and serve hot as a side or a light main dish.
Nutrition Facts : ServingSize 1 serving, Calories 183 kcal, Carbohydrate 12.9 g, Protein 6.2 g, Fat 12 g, SaturatedFat 6.5 g, Cholesterol 146 mg, Sodium 786 mg, Fiber 0.6 g, Sugar 1.7 g
RICE WITH BUTTER AND SOY SAUCE (バーター醤油ご飯)
A recipe for Rice with Butter and Soy Sauce (バーター醤油ご飯) inspired by our visit to the National Building Museum in Washington DC! Freshy steamed rice is served simply with butter and a drizzle of soy sauce.
Provided by Tara
Categories Side Dish
Time 10m
Number Of Ingredients 4
Steps:
- Place the rice in a serving bowl and make a hole in the center.
- Add the butter and allow to melt. Drizzle the soy sauce over the top and stir with the rice to combine.
- Top with chives if desired. Serve immediately.
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- Gather all the ingredients. The white rice to water ratio is 1 : 1.1 (or 1.2 ). I used my Hario donabe in this recipe, but you can use a rice cooker (same measurement, and start cooking as usual) or heavy bottomed pot (for a better heat distribution).
- Add water just enough until it submerges all the rice. Then discard the water immediately (so the rice doesn't absorb the cloudy water). Repeat this process 2-3 times. Tip: Rice absorbs water very quickly when you start rinsing, so don't let the rice absorb the first few rounds of water.
- Peel away the outer leaves (if you have any) until you only have one thin layer of inner leaves remaining around the ear. Grasp the top of the leaves and the tassel together in one hand and pull them straight down in one firm tug, inverting the husk and the cob. Break off the leaves and the silks at the base of the ear of corn and discard them. Pick away any remaining silks (or just do your best to pick most of them). Rinse under cold running water.
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