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Grilled rice with green seaweed

This dish has the aroma of green seaweed and is delicious even when it cools down. You can also try changing the sauce to Hachi-mi-beijin if you like.
Please also refer to this page for information on the ingredients introduced in this recipe.

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This is a versatile seasoning that is concentrated with the flavor of bonito. The mirin and soy sauce ratio is 1:1, so it is easy to remember and can be used in a variety of dishes. For example, if you divide the kombu water broth (or water) into 2 for 1 Happo Bijin, it becomes tempura soup. Other substitutes can be used for fried dashi tofu (1:3), meat and potatoes (1:4), sukiyaki (1:5 and sugar), kake soba (1:5), and oden soup (1:6). You can store it in the fridge for about a week, so be sure to keep it on hand.

Japanese food

Rice dishes

Tamura Takashi

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Cooking time: 15 minutes

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How to make it

Heat 1 tablespoon salad oil in a frying pan. Here, add the pork belly and the Hachi-chan Beijin and fry.

Once the pork belly is cooked, add the pickled ginger and rice and stir fry so that the pickled ginger is mixed all over.

Add 2 tablespoons of green seaweed and stir-fry it to the top and it's finished.

Ingredients for 2 people

Salad oil

1 tablespoon
Pork belly

100g
Happo-mibijin (can be used as a substitute with soy sauce + mirin)

1 tablespoon
Pickled ginger

15g
cooked rice

200g
Blue Glue

1.5 tbsp

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