About once a month Dana and I go out to the local Japanese Steakhouse for Hibachi. We love it. You can’t beat dinner and a show. Dana is always raving about the fried rice. So during our last trip I asked the chef what each step was when he made the rice. He gave me everything but the secret ingredient. However, he told me what a few of the ingredients were in the secret ingredient. Bad move. Here is the recipe.
Japanese Steak House Fried Rice
- 2 cups cooked rice
- 3 carrots, thinly shaved and diced
- 3 green onions, thinly sliced
- 2 eggs
- 3 tbs Tamari or Soy Sauce
- 3 tbs peanut or vegetable oil
- 2 tbs sake
- 2 tbs butter
- 2 cloves garlic, minced
- 1/8 tsp salt
- 1/4 tsp pepper
- 2 tsp gomasio
Before doing anything make sure to have your veggies sliced and diced. This recipe takes only minutes to make so having the ingredients prepped is a must. For the carrots, I used a potato peeler to get strips and then sliced them into more manageable pieces.
Heat a large pan over medium/high heat. Add the oil and let warm for 30 seconds.
Crack the eggs into the oil. Immediately start scrambling.
Once the egg has thoroughly cooked, add the rice, carrots, onion and garlic. Mix well.
Then add the tamari or soy sauce and the sake. Then season with the salt and pepper and the gomasio.
Yes, the secret ingredient is Gomasio. It is a combination of sugar, sea salt, seaweed and sesame seeds. Some don’t have the dash of sugar. If yours does not have a dash of sugar, add a pinch to the rice. You can sometimes find this labeled as rice seasoning instead of Gomasio. Either way you will find it most likely in the international aisle.
Mix together until all of the seasoning is mixed in.
Serve immediately as a side or alone. It is up to you. The world is your oyster!
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This just made my month! I love the rice they make at Japanese steakhouses!
I'm going to try this out the next time I make teppanyaki style steak on the flaptop grill. I have a good recipe for the "golden shrimp sauce" and can nail the onions and zucchini so the only thing missing is the rice.
I can't wait to try this! I love the fried rice at our Japanese steak house and have searched for a recipe that comes close, but nothing yet. I don't have peanut oil. Is there much of a difference between it and vegetable oil?
When do you use the butter?
When do you use the butter?
Do you use the butter at the same time you add the garlic?
Sorry about that. You add the butter with the oil.
What type of rice was used, white rice or brown?
I used a white medium to short grain rice. My favorite is Kokuho Sushi Rice. They have it most big supermarkets.
Sushi Rice Japanese style – 5 lb
Otherwise you can use any variety of white rice.
I made it and honestly it tasted like mushy crap. I don't know what I did wrong. Did you you use day old rice? It looks like white rice but I used Jasmine rice does that matter? The rice just got mushy. Any idea as to what I did wrong?
Laura sorry to hear that. I did not use day old rice. I have never used Jasmine rice either. There are two things that I can think of; 1 the rice was cooked a little too long before being used to make the stir fry or 2 your pan was not hot enough when making the fried rice. I am not sure how you made the rice, but I usually make mine in a rice cooker with the water level at or slightly below the mark for the amount of rice that I am cooking. Once again, I am sorry that it did not turn out great for you. This is my wife's favorite recipe so we eat it a lot. I have never had an issue with mushy rice. Hopefully rice that is cooked a little less and a pan that is slightly hotter can fix the issue.
Thanks again for the comment. This may help out more people.
Rex
Laura, you might try throwing the cooked rice in the fridge for an hour or so before frying it. Works great for me