Rokuri bacon rice

It is cooked in corn stock, so you can enjoy the flavor of corn, and adding butter at the end adds richness, making it very delicious
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.
Japanese food
Rice dishes
Tamura Takashi
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Cooking time: 15 minutes
Excluding soaking and cooking time for rice
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How to make it
1

Wash the rice and soak it for 30 minutes, then drain in a colander

2

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

3

Once cooked, add 10g of butter and cover. Once the butter has melted in the residual heat, stir and serve in a serving dish

4

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

Ingredients for 4 people
  • Rice
    2 go
  • Canned corn is also acceptable
    150g
  • bacon
    50g
  • [A]
    Light soy sauce
    1/3 tablespoon
  • 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
[PR]
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