HOMERecipe:Corn and Bacon Rice

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.

Corn dashi

The core and stems are often thrown away, but they are packed with nutrients, so try using them to make soup stock

Japanese food

Rice dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 15 minutes

Excluding soaking and cooking time for rice

modified recipe0posts

How to make it

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

Ingredientsfor 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
broth can be made by substituting the juice from a can of corn with water.

Appropriate amount
with unsalted butter For rice cooked

10g
[B]

egg

1 piece
Fresh cream

1/2 tsp
Finely chopped chives

1/2 tsp
unsalted butter For

5g
ketchup For

Appropriate amount