【150万回再生人気レシピ】料理研究家コウケンテツが魂を込めた！焦がしネギと焦がし醤油のしっとり炒飯（チャーハン）のつくり方

【150万回再生人気レシピ】料理研究家コウケンテツが魂を込めた！焦がしネギと焦がし醤油のしっとり炒飯（チャーハン）のつくり方

Hi everyone, I’m Koh Kentetsu Some of you may have already noticed that we have something called the, “Legendary Series” such as shoga-yaki (ginger pork) yakisoba (stir-fry noodles) or napolitan spaghetti These, “Legendary Series” are me sharing recipes that mean a lot to me So for today’s, “Legendary” episode We’re making FRIED RICE Let me talk about what I strive for when making fried rice *he’s very passionate about this…* People often want a light and fluffy fried rice where the individual grains don’t stick to each other in one big blob But Japanese rice is known for its sweetness, umami, and stickiness It has a high moisture content and so it’s delicious on its own but actually is not well-suited for fried rice Why use a naturally sweet and sticky rice for a dish where you’re wanting a light and fluffy texture? If you try to make sticky rice lighter and fluffier you actually end up with dry and crumbly rice So today I’m going for… *his passion continues…please stay with us* fluffy and moist fried rice Does that make any sense? Not SUPER light but lighter… but fluffy-moist Kind of light, fluffy-moist fried rice is what I’ll be making today Calling it… Fluffy-moist Fried Rice with browned green onions and soy sauce This is GOOD stuff and… in order to make this fried rice we need these… spatulas Ideally, both a wooden and silicone spatula We’ll use both when cooking Also have a bowl ready to mould the rice when serving Having these tools will make things easier *thanks for staying with us through that long intro* Let’s get started now Let’s start with the browned green onions *green onion, NOT a leek* I’m going to mince this green onion Some of you hate mincing so here’s a trick, use a fork to score, or shred the green onion Then, flatten the onion a bit with your palm This way, you’ll get a pretty good mince Thin julienne for the ginger (1/2 a knob) Transport the green onion and ginger into the (cold) pan Let’s slice the pork My super market had these thick slices so I’m using these today but you can certainly use thinly-sliced pork as well Place them in the pan with some salt (1/3 tsp) oil (2-3 tbsp) Turn the heat on, medium-heat Spread everything out, evenly Render the fat out of the pork and cook the ginger and onions in the flavourful fat About 4-5 minutes over medium-heat Can you see the perimeter starting to brown? Once you see that happening give it a toss and mix and continue cooking until nicely browned So the silicone spatula is handy here to scrape down the side of the pan Once it’s nice and brown transfer to a bowl and set it aside We need to take this out, otherwise it’ll burn and get bitter We will use the oil though, so pour back the oil only this has all the flavour We’ll use this green onion-infused oil as a base To make a fluffy rice, we need the help of these eggs As soon as the eggs cook for a second add the rice (350g) Hold the silicone spatula with your dominant hand and use both spatulas in this manner to coat the egg around the rice This is why I use 2 spatulas You need both to get this movement Mix if lightly while fluffing up the rice Use the wooden spatula to squish any chunks of rice You’re kind of pushing it down to brown it a bit and use the silicone spatula to cut through the rice Press down and cut, down and cut and then fluff it up again Household cooktops aren’t as strong as industrial/restaurant ones but there’s no need to blast it on high-heat You end up wasting the heat anyways and you won’t end up with a nice fluffy rice Looking good! So on medium-heat imagine you’re cooking on a griddle See, it’s already fluffy at this point And then…once it’s all blended add some salt, just regular salt and the… pork and green onions Toss again to combine Looks SO good The umami is really getting in there Toss it to get everything evenly distributed so all the flavours and ingredients come together It’s fluffy now but we’re also going for “moist” Some liquids soy sauce and sake (2 tsp each) Soy sauce for the aroma AND it brings the flavours all together sake also works as an aromatic as well Be sure to brown it well and then toss to combine We want to let the moisture evaporate first and THEN we add liquid, right at the end The rice will be fluffy this way Oh the smell…colour…it’s AMAZING All done! Let’s plate this! So this step, is up to you but you can use a round bowl like a miso soup bowl Cover with a plate and flip it over You can leave it like this for a bit, to steep It gets really moist that way Open! I’m usually pretty picky with my black pepper but for fried rice I like the simple, finely ground black pepper Some additional green onions and I LOVE ginger some pickled red ginger and it’s DONE! Fluffy-moist Fried Rice with browned green onions and soy sauce You’re gorgeous Why would Kaibara give me this!! *quote from a foodie comic book* It’s SO good It’s TOO good This is SOLID It’s utterly PERFECT Thanks for putting up with my monologue This turned out REALLY well That one extra step of taking out the browned green onions with the ginger and pork seems like nothing but using that oil to fry the rice and egg really makes it OUTSTANDING Thank you for watching Please give a thumbs up and subscribe to our channel Byeee!

今回は皆さんお待ちかねの、王道チャーハン！！
コウケンテツが熱量たっぷりにレシピを公開します！

▼王道シリーズ

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【チャプター】
00:00 オープニング
03:16 下ごしらえ
04:46 ファイヤー
11:18 試食

■焦がしねぎと焦がし醤油のパラふわっしっとりチャーハン
【材料（2人前）】
・豚バラ薄切り肉：80ｇ
・長ねぎ：1本
・しょうがのせんぎり：1/2かけ
・サラダ油：大さじ2～3
・温かいごはん：350ｇ
・溶き卵：2個
・塩：小さじ1/3
・しょうゆ、酒：各小さじ2
・仕上げ用の青ネギ、紅ショウガ、塩、こしょう：各少々

※テフロン加工のフライパンで強火調理するとフライパン自体が痛みやすくなります。鉄製のフライパンを使用した方が良いかと思います。

【作り方】
①ねぎをみじん切り、豚肉を切る。溶き卵を混ぜる。
②ねぎ、しょうが、豚肉を中火で焼く。色づいたら、4分ほどこんがりするまで焼いてとり出す。
③溶き卵を流し入れて、ご飯を炒める。
④塩をふり、豚肉とネギを戻して全体を炒め合わせる。
⑤しょうゆとお酒をくわえて全体に絡める。

【ポイント】
京極はん

【字幕作成へのご協力をよろしくお願いします】
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＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
Koh Kentetsu Kitchen
（料理研究家コウケンテツ公式チャンネル）
コウケンテツと申します。
大阪府出身、お料理のお仕事をしております。
日本・アジア各地でいろんなもの食べさせてもらったりもしております。
一男二女の父もさせてもらっております。

料理に限らず、いろいろな情報をお届けします。
料理や企画のリクエストも随時受け付けておりますので、
コメントをお待ちしてます！！

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