Rokuri bacon rice
If you don't have corn stock, you can use a mixture of the juice from a can of corn and water
Bacon varies in saltiness depending on the store, so taste and adjust seasoning accordingly
Please also refer to this page for information on the ingredients introduced in this recipe.
Wash the rice and soak it for 30 minutes, then drain in a colander
Add the corn, bacon cut into bite-sized pieces, and [A] to the drained rice, add the corn stock up to the 2-cup line, stir lightly, and start cooking
Once cooked, add 10g of butter and cover. Once the butter has melted in the residual heat, stir and serve in a serving dish
Mix [B] together to make the egg mixture. Heat 5g of butter in a frying pan, pour in the egg mixture, and make an omelet. Slide it on top of the cooked rice and drizzle with ketchup to finish
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- Rice
- 2 go
-
- Canned corn is also acceptable
- 150g
-
- bacon
- 50g
-
[A]
- Light soy sauce
- 1/3 tablespoon
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- Dark soy sauce
- 1/3 tablespoon
-
- salt
- 1/2 tsp
-
- Mirin
- 1/2 tbsp
-
- Corn stock can be substituted with the juice from a can
- Appropriate amount
-
- Unsalted butter for rice
- 10g
-
[B]
- egg
- 1 piece
-
- Fresh cream
- 1/2 tsp
-
- Asatsuki small cut
- 1/2 tsp
-
- Unsalted butter for the omelette
- 5g
-
- For ketchup
- Appropriate amount



