Name: Drinkable Fried Rice (Moist Fried Rice with Thick Tuna Sauce)
Cuisine: 中華
Ingredients: Cooked rice: about 200g (1 bowl); Egg: 1; Vegetable oil: 2 tbsp; Salt: a pinch; Dark soy sauce: a pinch (about 1 bottle cap); Black pepper: a pinch; Green onions: a small amount; [Tuna Sauce] Canned tuna: 1 can (with oil); [Tuna Sauce] Water: 250ml; [Tuna Sauce] Chicken bouillon powder: 1 tbsp; [Tuna Sauce] Light soy sauce: 1 tsp; [Tuna Sauce] Sesame oil: a few drops; [Tuna Sauce] Potato starch slurry: a small amount

About "Drinkable Fried Rice (Moist Fried Rice with Thick Tuna Sauce)"

Created by Chef Yuhei Toda of "Shokudo Todaka" in Gotanda, this moist fried rice recipe features a savory, thick tuna sauce. It solves the common struggle of making fluffy fried rice on a weak home stove by intentionally mixing it with a thick sauce. Using the canned tuna along with its oil dramatically boosts the richness, creating a deep flavor combined with chicken bouillon, soy sauce, and sesame oil. The key is to thoroughly mix the sauce and rice in a bowl rather than just pouring it on top. Made with everyday pantry staples, it is incredibly easy to whip up.

Introduction to 動画 de 食堂とだか　料理人・戸高雄平 →

Tips for Making "Drinkable Fried Rice (Moist Fried Rice with Thick Tuna Sauce)"

Heat control
- Pour a generous amount of vegetable oil into the pan and heat on high until white smoke rises before adding the egg.
Prep
- Beat the egg thoroughly in a bowl beforehand.
Cooking Concept
- Do not try to make it fluffy; intentionally aim for a moist stir-fry. Standard home stove heat is perfectly fine.
Sauce Ingredients
- Add the entire can of tuna to the pot without draining the oil. Using the oil dramatically boosts the richness of the soup.
Thickening
- Do not pour the starch slurry all at once. Reduce to low heat and add it gradually while stirring slowly with a ladle to adjust the thickness.
Mixing Method
- Instead of pouring the sauce over the plated rice, thoroughly mix the fried rice and sauce in a bowl first. This is key to coating every grain of rice.
Seasoning
- Keep the soy sauce in the fried rice to a minimum (about 1 bottle cap) just for aroma, and season lightly with salt.

Ingredients for "Drinkable Fried Rice (Moist Fried Rice with Thick Tuna Sauce)"

13 items

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Cookedrice: about 200g (1 bowl)
Egg:1
Vegetableoil: 2 tbsp
Salt:a pinch
Darksoy sauce: a pinch (about 1 bottle cap)
Blackpepper: a pinch
Greenonions: a small amount
[TunaSauce] Canned tuna: 1 can (with oil)
[TunaSauce] Water: 250ml
[TunaSauce] Chicken bouillon powder: 1 tbsp
[TunaSauce] Light soy sauce: 1 tsp
[TunaSauce] Sesame oil: a few drops
[TunaSauce] Potato starch slurry: a small amount

How to Make "Drinkable Fried Rice (Moist Fried Rice with Thick Tuna Sauce)"

1
Crack 1 egg into a bowl and beat it thoroughly.
2
Add 2 tbsp of vegetable oil to a frying pan and heat on high until white smoke starts to rise.
3
Pour the beaten egg into the hot pan and immediately add the warm cooked rice.
4
Stir-fry using a wooden spatula to coat the rice with the egg (no need to make it fluffy).
5
Season lightly with a pinch of salt, add about 1 bottle cap of dark soy sauce, and stir-fry quickly.
6
Transfer the fried rice to a bowl and set aside.
7
In a small pot, add 250ml of water and the entire can of tuna, including its oil.
8
Add 1 tbsp of chicken bouillon powder and bring to a boil over medium heat.
9
Once boiling, taste the soup, then add 1 tsp of light soy sauce and a few drops of sesame oil to adjust the flavor.
10
Reduce the heat to low, slowly pour in the potato starch slurry while stirring gently with a ladle to thicken it slightly.
11
Pour about 2 ladles of the hot tuna sauce over the fried rice in the bowl, and mix thoroughly with a spoon until well combined.
12
Plate the rice, grind some black pepper on top, garnish with chopped green onions, and serve.

Detailed Commentary on "Drinkable Fried Rice (Moist Fried Rice with Thick Tuna Sauce)"

* Content organized by topics from the video.

The Challenge of 'Drinkable Fried Rice'

The 'Classic Series' has been highly praised by viewers, and this time we are tackling 'fried rice,' a dish almost everyone has made at least once. The speaker notes that because fried rice is so common, making it normally wouldn't be interesting. That's why they came up with the concept of 'drinkable fried rice.' While people often say 'curry is a drink,' the speaker confidently declares, 'The fried rice I make is a drink.' Furthermore, it requires very few ingredients, using simple pantry staples you likely already have at home without needing a special shopping trip. It is an ideal home-cooked recipe: cheap, easy, and delicious. The staff starts cooking with high anticipation, unable to picture the final result.

Simple Ingredients Found in Any Pantry

The ingredients used this time are surprisingly simple and readily available in any household. For the base fried rice, prepare about 200g of rice, 1 egg, 2 tbsp of vegetable oil, a pinch of salt, a splash of light soy sauce, and a pinch of black pepper for the finish. For the star of the dish, the 'tuna sauce,' you will need 1 can of tuna, 1 tsp of chicken bouillon powder, 1 tsp of light soy sauce, a few drops of sesame oil, a small amount of potato starch slurry, and 250ml of water. The speaker notes that 'a can of tuna that has been sitting in the back of your pantry for a while is perfectly fine,' emphasizing that no special preparation is needed. With a seasoning base of just chicken bouillon, soy sauce, and salt, anticipation builds to see how such simple ingredients can create a flavor rich enough to be 'drinkable.'

Intentionally Moist, Home-Style Fried Rice

First, we make the base fried rice. Crack 1 egg into a bowl and beat it thoroughly. Pour a generous amount of vegetable oil into a frying pan and heat it well over high heat. The speaker mentions that even at their restaurant, they use a standard stove similar to home kitchens, keeping the atmosphere relaxed with casual chat about how fried rice always brings 'Gyoza no Ohsho' to mind. Once white smoke rises from the pan, pour in the egg and immediately add the warm rice. Stir-fry with a wooden spatula to coat the rice with the egg. While typical fried rice is a race against time to make it fluffy, this 'drinkable fried rice' doesn't need to be fluffy. To intentionally keep it moist, stir-fry calmly, add a pinch of salt and a splash of light soy sauce for aroma, toss quickly, and transfer to a bowl.

Using Canned Tuna with Oil for Rich Sauce

Next, we make the crucial 'tuna sauce' that transforms the fried rice into a 'drink.' Pour 250ml of water into a small pot and add the entire can of tuna. The key point here is to include the tuna oil without draining it. The speaker explains, 'While you drain the oil for salads, keeping the oil in the soup dramatically boosts the richness and flavor.' Add 1 tbsp of chicken bouillon powder and bring it to a boil. Since it is difficult to make fluffy fried rice with home stove heat, the professional's clever solution is to embrace a moist texture by mixing it with a savory soup sauce, making it incredibly smooth to eat. Once it boils, taste it, and add about 1 tsp of light soy sauce and a few drops of sesame oil to enhance the aroma.

Perfect Thickening and Mixing in a Bowl

Once the soup flavor is adjusted, it's time to thicken it. Reduce the heat to low and slowly pour in the potato starch slurry while stirring gently with a ladle. The speaker advises, 'Making it too thick isn't good, but too watery isn't good either. The secret to success is adding it gradually while watching the consistency.' Once you achieve the perfect thickness, pour the hot tuna sauce directly over the fried rice set aside in the bowl. The ultimate secret to making it 'drinkable' is to thoroughly mix the rice and sauce in the bowl with a spoon, rather than plating the rice first and pouring the sauce on top. Mixing them beforehand ensures every single grain of rice is coated with the sauce, creating a perfectly unified dish.

Tasting the Irresistible Drinkable Fried Rice

Mound the well-mixed fried rice onto a plate, grind some black pepper on top, and garnish with chopped green onions to complete the beautiful 'drinkable fried rice.' Taking a spoonful to taste, the speaker exclaims with excitement, 'You really don't even have to chew; it just slides right down!' The rich tuna flavor and savory chicken bouillon work beautifully together, resulting in an incredibly delicious dish. While this version uses canned tuna for home cooking, the speaker notes that at a restaurant, you could easily adapt the recipe with crab, shark fin, or bonito dashi. Thanks to the smooth, thick texture, it is easy to swallow even when you have no appetite or are feeling under the weather. They even suggest it might taste great served cold, wrapping up the session with complete satisfaction.

About 動画 de 食堂とだか　料理人・戸高雄平

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