I really don't believe in fried rice recipes. For me, fried rice is meant to be an empty canvas full of an unorthodo hodgepodge with any themed haovers found in refrigeratory or pantry. Half of a cabbage? Sure! More ripe jar of kimchi? It's good! A tin of tuna? Why!
But when I saw the fried rice recipe on the side of a Hondashi instant box of Bonito stock, I was intrigued. For beginners, I only use Hondashi for actual pronounced purpose: make bonito soup broth, for Miso broth or soba dipping sauce. It never happened to me that the msg-laced powder could work on dry application (although I used chicken bouillon and msg all the time in my typical fried rice). Perhaps small forms of Pebble in Dashhi Powder, who don't have to melt without liquid, why I don't consider my dryer dishes.
I also checked how fried rice, seeing the instructions three short sentences read as follows:
Stir in fried 6 shrimps, 1 egg, 14oz rice in 1 tbsp in Sesame Oil. Add 2 tsp to Hondashi (trademark) with 1 tsp of soy sauce. Over the green onion and serving.
There is no reference to salt or pepper or garlic, three things I attach to all my fried rice. There is no stirring onions. You don't have this time to shrimp before you add it! There is no way it can work, I conclude. But the power of msg reached to prove me wrong.
To start, using toasted Sesame Oil instead of a neutral cooking oil gives the taste of the dish from the beginning. Even if the shrimp is not clear, they are woolen, increases their own fields and sweet notes. I cracked an egg and scrambled it before adding the rice and pulled all the same. At first, it looked on the subpar and regret. For me, the addition of a teaspoon of soy and two teaspoons of dry bonito powder is not as long as it tastes tasteful dish.
But as I add soy sauce and Hondashi, the rice is taken in color and actually began to see … make fun. And when I have tasted it, behold, and behold: salt! The taste and little wasted values of the powdered bonito stock infiltrate on every crevice of fried rice and soy sauce adds an extra layer of umami, as well as some needed color.
The fried rice is adorned with fresh green onions, as all the good fried rice should, and I am amazed at saying that it is simply simple Hondashi recipe works.
Are there any things I can change? Completely. I have attached the garlic, for those who begin, and new ground black pepper. I'll finish the dishes with a slice of lemon to arouse it and add a puckeriness to the shrimp. I also appreciate the shrimp, at least one thing as simple as a shaking of salt and pepper, to build more flavor from getting.
Given how short the recipe is, I also think that someone is expected to be expected by the person who follows it with eggs cooked with dry rice, so that you don't blow dry rice. There is no real time to think, neither mention how hot your pan is. However, I think the recipe is easy to manage that even cooking starts can find it.
Although I haven't changed if we need to follow fried rice recipes in the first place, what has changed so rice replacement, more than I would include Hondashi as an additional boossa.