Name: Yakiniku BBQ Sauce Fried Rice & Chinjao Rosu
Cuisine: 中華
Ingredients: Warm cooked rice 300g; Thinly sliced pork 120g; Kikkoman 'Wagaya wa Yakiniku-san' BBQ Sauce - Medium Hot (for marinade) 1 tbsp; Eggs (medium) 2; Vegetable oil 1 tbsp; Scallion 1/3; Lettuce 60g; Kikkoman 'Wagaya wa Yakiniku-san' BBQ Sauce - Medium Hot (for finishing) 2 tbsp; Pork loin (thinly sliced, ginger-pork style) 150g; Kikkoman 'Wagaya wa Yakiniku-san' BBQ Sauce - Medium Hot (for marinade) 3 tbsp; Green bell peppers 150g; Boiled bamboo shoots (shredded) 100g; Kikkoman 'Wagaya wa Yakiniku-san' BBQ Sauce - Medium Hot (for finishing) 1 tbsp; Potato starch slurry (1:1 ratio of potato starch and water) 1 tsp; Vegetable oil 1 tsp

About "Yakiniku BBQ Sauce Fried Rice & Chinjao Rosu"

Chef Kinya Komoda of '4000 Chinese Restaurant' in Minami-Aoyama shares his recipes for authentic fried rice and Chinjao Rosu (Pork and Pepper Stir-Fry) using only Kikkoman 'Wagaya wa Yakiniku-san' BBQ Sauce (Medium Hot). For the fried rice, he browns the egg whites to bring out a savory aroma and drizzles the sauce along the edge of the pan. For the Chinjao Rosu, he slices the bell peppers against the grain and marinates the pork loin in the sauce to keep it tender and juicy. The best part is that both dishes require no complex seasonings—just one bottle of BBQ sauce does it all!

Video Timestamps

Tips for Making "Yakiniku BBQ Sauce Fried Rice & Chinjao Rosu"

Prep (Fried Rice)
- Do not tap or chop scallions repeatedly after mincing. Simply slide the knife back and forth to avoid releasing bitterness.
Prep (Fried Rice)
- Tear lettuce by hand instead of using a knife. Tear into slightly larger pieces as they shrink when cooked.
Marinade (Rice)
- Massage 1 tbsp of BBQ sauce into the pork. This locks in the flavors of soy sauce, garlic, and sesame oil, giving it a rich, chashu-like taste.
Egg (Fried Rice)
- Crack eggs directly into the pan without beating, and cook until the whites brown. Letting the whites brown brings out a savory aroma.
Stir-Fry (Rice)
- No need to toss the pan. Simply press and mix the rice gently against the pan to make it fluffy.
Sauce (Fried Rice)
- Drizzle 2 tbsp of BBQ sauce along the edge of the pan. The high heat caramelizes the sauce, releasing its aroma and coating the rice evenly.
Prep (Chinjao)
- Briefly blanch the boiled bamboo shoots and drain to remove their unique odor.
Prep (Chinjao)
- Slice bell peppers horizontally (against the grain) rather than vertically. Slice into even strips for uniform cooking.
Meat (Chinjao)
- Use pork loin (slightly thick slices) instead of pork belly, which is too fatty and difficult to shred.
Marinade (Chinjao)
- Massage 3 tbsp of BBQ sauce into the pork. Letting the meat absorb the moisture makes it incredibly tender and juicy.
Heat (Chinjao)
- Stir-fry over medium heat instead of high heat. Too much heat makes temperature control difficult.
Stir-Fry (Chinjao)
- Stir-fry bell peppers briefly until cooked but still crisp, then set aside. Overcooking ruins their texture.
Stir-Fry (Chinjao)
- Gently separate the marinated pork with chopsticks while stir-frying to prevent the strips from clumping together.
Finishing (Chinjao)
- Drizzle in 1 tsp of potato starch slurry, adjusting the amount while checking the thickness of the sauce.
Twist
- Top the fried rice with black pepper for a sharp kick, perfect for an adult-friendly flavor.

Ingredients for "Yakiniku BBQ Sauce Fried Rice & Chinjao Rosu"

15 items

* Tap ingredient names to find on Amazon

Fried Rice (2 servings)

Warmcooked rice 300g
Thinlysliced pork 120g
Kikkoman'Wagaya wa Yakiniku-san' BBQ Sauce - Medium Hot (for marinade) 1 tbsp
Eggs(medium) 2
Vegetableoil 1 tbsp
Scallion1/3
Lettuce60g
Kikkoman'Wagaya wa Yakiniku-san' BBQ Sauce - Medium Hot (for finishing) 2 tbsp

Chinjao Rosu (2 servings)

Porkloin (thinly sliced, ginger-pork style) 150g
Kikkoman'Wagaya wa Yakiniku-san' BBQ Sauce - Medium Hot (for marinade) 3 tbsp
Greenbell peppers 150g
Boiledbamboo shoots (shredded) 100g
Kikkoman'Wagaya wa Yakiniku-san' BBQ Sauce - Medium Hot (for finishing) 1 tbsp
Potatostarch slurry (1:1 ratio of potato starch and water) 1 tsp
Vegetableoil 1 tsp

How to Make "Yakiniku BBQ Sauce Fried Rice & Chinjao Rosu"

Fried Rice

1
Finely mince the scallion by sliding the knife back and forth (do not chop or tap it repeatedly). Tear the lettuce by hand into pieces slightly larger than bite-sized. Cut the thinly sliced pork into bite-sized pieces.
2
In a bowl, combine the pork and 1 tbsp of the BBQ sauce for marinade, then massage it well into the meat.
3
Heat 1 tbsp of vegetable oil in a frying pan over medium heat, and crack the eggs directly into the pan without beating them. Cook without stirring until the egg whites are lightly browned.
4
Add the rice and stir-fry gently, pressing it against the pan to separate the grains. Once the rice is evenly coated in egg and becomes fluffy, turn off the heat and transfer it to a plate.
5
Without adding more oil to the same pan, add the marinated pork and stir-fry over medium heat until fully cooked.
6
Keep the heat at medium, return the rice and egg to the pan, and stir-fry together. Add the scallion, turn the heat to high, and stir-fry.
7
Drizzle 2 tbsp of the BBQ sauce for finishing along the edge of the pan, and stir-fry until well combined.
8
Add the lettuce, stir-fry quickly over high heat, and remove from the heat. Plate and serve. Top with black pepper if desired.

Chinjao Rosu

1
Briefly blanch the boiled bamboo shoots in hot water and drain. Cut the green bell peppers in half lengthwise, and remove the stems and seeds.
2
Slice the bell peppers horizontally (against the grain) into thin strips. (Slightly overlap and flatten them to ensure even thickness while slicing). Cut the pork loin into thin strips.
3
In a bowl, combine the pork loin and 3 tbsp of the BBQ sauce for marinade, then massage it well into the meat.
4
Heat 1 tsp of vegetable oil in a frying pan over medium heat and stir-fry the bamboo shoots. Add the bell peppers and stir-fry briefly until they are cooked but still crisp. Turn off the heat and transfer them to a plate.
5
Without adding more oil to the same pan, add the marinated pork loin and cook over medium heat, gently separating the strips with chopsticks until the meat is fully cooked.
6
Keep the heat at medium, return the bamboo shoots and bell peppers to the pan, and stir-fry briefly. Add 1 tbsp of the BBQ sauce for finishing and toss to combine.
7
Drizzle in 1 tsp of the potato starch slurry and stir over medium heat, adjusting the amount while checking the thickness. Once the sauce thickens and coats everything, remove from the heat, plate, and serve.

Detailed Commentary on "Yakiniku BBQ Sauce Fried Rice & Chinjao Rosu"

* Content organized by topics from the video.

Authentic Chinese with BBQ Sauce?! Chef's Secret

Chef Kinya Komoda of '4000 Chinese Restaurant' shares his secrets for making delicious, easy Chinese dishes at home. His secret weapon this time is Kikkoman's 'Wagaya wa Yakiniku-san' BBQ Sauce (Medium Hot). This sauce has a perfect balance of soy sauce, garlic, and sesame oil, making it an excellent all-in-one seasoning for Chinese cuisine. Chef Komoda guarantees, 'With this sauce, anyone can achieve professional flavors without worrying about complex seasoning ratios!' Today, we will make two classic home-cooked dishes using this sauce: Fried Rice and Chinjao Rosu. Watch how a common household condiment is transformed into authentic Chinese cuisine through professional techniques.

Fried Rice Prep: Marinating Pork like Chashu

We start with the prep for the fried rice. To keep it simple and accessible for home cooks, the ingredients are limited to scallions, lettuce, pork slices, eggs, and rice. The key to mincing the scallions is to slide the knife back and forth. Chef Komoda warns never to tap or chop repeatedly on the cutting board after slicing, as this releases bitterness from the scallions. Tear the lettuce by hand into relatively large pieces; since lettuce shrinks when heated, keeping the pieces larger is key. For the pork, which acts as a substitute for chashu pork, cut it into small pieces and massage in 1 tbsp of the BBQ sauce. Letting the meat absorb the sauce locks in the rich flavors of soy sauce, garlic, and sesame oil, resulting in a juicy, deep flavor reminiscent of authentic chashu.

No Need to Toss! Fragrant Lettuce Fried Rice

Now, let's stir-fry the rice. Heat vegetable oil in a frying pan and crack the eggs directly into it. The crucial point here is 'do not stir immediately.' Allowing the egg whites to brown slightly brings out a wonderful, savory aroma. Next, add the rice. While Chinese cooking often conjures images of vigorously tossing the wok, Chef Komoda says, 'No need to toss the pan!' Instead, gently mix the rice while pressing it against the pan. Once the rice is fluffy and coated in yellow egg, transfer it to a plate. Next, stir-fry the marinated pork. Once fragrant, return the rice to the pan and add the scallions, which release sweetness and aroma when heated. To finish, drizzle 2 tbsp of the BBQ sauce along the edge of the pan. The light sauce coats everything evenly. Finally, toss in the lettuce and stir-fry quickly to complete this colorful, delicious fried rice.

Chinjao Rosu Secrets: Slicing and Meat Choice

Next, we make the classic Chinese dish, Chinjao Rosu. Briefly blanching the boiled bamboo shoots removes their unique odor, making them taste much better. For the bell peppers, Chef recommends using thin-skinned ones with a slight bitterness rather than sweet ones. He also emphasizes slicing them horizontally (against the grain) rather than vertically. Overlapping and flattening the peppers to slice them into even, thin strips ensures they cook uniformly and look beautiful. For the meat, use slightly thick pork loin slices (such as those for ginger pork), which are widely available. Pork belly is too fatty and difficult to shred, making loin the best choice. Massage 3 tbsp of the BBQ sauce into the shredded pork. As the meat absorbs the moisture, it becomes incredibly tender and juicy.

Stir-Fry Technique: Control with Medium Heat

Time to stir-fry. Heat vegetable oil in the pan and start with the bamboo shoots. Chef Komoda explains, 'People think Chinese food requires high heat, but too much heat makes temperature control difficult. Stir-frying over medium heat is the secret to success.' Next, add the bell peppers. Stir-frying removes their raw smell, but overcooking ruins the texture, so stir-fry them quickly until they are cooked but still crisp, then set them aside. Next, add the marinated pork and stir-fry, gently separating the strips with chopsticks. Once the meat is separated and cooked, return the bamboo shoots and bell peppers to the pan and toss. Add 1 tbsp of the BBQ sauce to finish the seasoning, and finally, drizzle in 1 tsp of potato starch slurry to bind everything together. This creates a glossy, perfectly coated, authentic Chinjao Rosu.

Tasting Time: Kid-Friendly and Adult Twists

Chef Komoda tastes his creations. Starting with the fried rice, he praises, 'Delicious! It has a lovely sweetness that kids will absolutely love.' For an adult twist, he suggests topping it with freshly cracked black pepper. The black pepper adds a sharp kick that highlights the rich meat and savory sauce, making it hard to stop eating. Next, he tries the Chinjao Rosu. 'The crunchy texture is amazing! It's hard to believe this complex, deep flavor comes from just BBQ sauce,' he says, amazed by the quality. He concludes with a smile, 'Using this sauce makes it quick and easy to whip up authentic Chinese dishes, even on busy mornings for bento boxes. Please give it a try at home!'

[Chinese Food with Just BBQ Sauce?!] Chef Komoda's Ultimate Fried Rice & Chinjao Rosu [4000 Chinese Restaurant] | #kurashiru