Make Chahan

Edited by Anonymous

RafahPerlado chahan.jpg

Chahan is the Japanese version of fried rice, which is influenced by Chinese cooking. This is closely related to the Chinese Chao Fan. Chahan is fried rice made from cold rice, which is stir fried in a wok. The cold rice is often mixed with cubed scrambled eggs, vegetables and meat. The vegetables can include, but are not limited to carrots, celery, corn, green peas and green onions, while the meat that is added can be chicken, pork, sausage, ham, bacon or spam. It is then seasoned with condiments like soy sauce, pepper, olive oil and sake. One of the best accompaniments for this recipe is Pork Tonkatsu, a fried pork chop with a Japanese-style barbecue sauce.

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Chahan

Ingredients

RafahPerlado ingchahan.jpg
  1. 1
    1/3 cup butter
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  2. 2
    ¼ cup white onions, minced
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  3. 3
    2 tablespoons carrots, minced
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  4. 4
    1/3 cup ground pork
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  5. 5
    2 tablespoons bell pepper, minced
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  6. 6
    1 teaspoon Japanese soy sauce
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  7. 7
    2 tablespoon white sugar
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  8. 8
    1 egg beaten
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  9. 9
    3 cups cooked cold rice
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  10. 10
    ¼ teaspoon salt
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  11. 11
    ¼ teaspoon pepper
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Procedures

  1. 1
    Place the wok on top of the stove with low fire.
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  2. 2
    Melt in the butter.
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  3. 3
    Add the minced onions, carrots and bell peppers.
    RafahPerlado mincess.jpg
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  4. 4
    Add the ground pork and stir continuously until the meat changes color.
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  5. 5
    Add the bell pepper, followed by the Japanese soy sauce and sugar.
    Blend well with the ingredients.
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  6. 6
    Beat the egg and add it in the wok.
    Stir until the egg coagulates and the rest of the ingredients are coated.
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  7. 7
    Add the cooked cold rice and blend well until the rice is coated by the other ingredients.
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  8. 8
    Season with salt and pepper
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Tonkatsu

Ingredients

RafahPerlado ingtonkatsu.jpg
  1. 1
    2 large piece of pork chop
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  2. 2
    1 cup evaporated milk
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  3. 3
    ½ cup all purpose flour
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  4. 4
    Salt and pepper, to taste
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  5. 5
    1 egg
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  6. 6
    1 cup Panko (Japanese bread crumbs)
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  7. 7
    Oil for frying
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Procedures

  1. 1
    Remove the bone, skin and fat from the pork chops.
    RafahPerlado fats.jpg
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  2. 2
    Slice each cutlet into two pieces.
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  3. 3
    Tenderize the cutlets - do this in a crosshatch pattern using a knife.
    Do this on both sides.
    RafahPerlado crosshatch.jpg
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  4. 4
    Marinate in a cup of evaporated milk for 15 minutes.
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  5. 5
    Dust and rub each side with salt and pepper.
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  6. 6
    Coat the cutlets with all purpose flour.
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  7. 7
    Beat the egg.
    Coat the cutlets with the beaten egg.
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  8. 8
    Then coat it with the Japanese bread crumbs.
    Make sure that both sides are evenly coated with flour and bread crumbs.
    RafahPerlado drege.jpg
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  9. 9
    Heat a pan over medium heat.
    Add ¾ cup of oil.
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  10. 10
    Fry each side until golden brown.
    The ideal time to cook pork chop is about 3 to 4 minutes each side. This is long enough for the pork to tenderize, but still be juicy. Over-cooking will lead to a dry pork chop.
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  11. 11
    When done, place the cutlets on a paper towel-lined plate or rack to remove excess oil.
    RafahPerlado fried.jpg
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Tonkatsu Sauce

Ingredients

RafahPerlado ingsauce.jpg
  1. 1
    2 tablespoons Worcestershire sauce
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  2. 2
    1 tablespoon Japanese soy sauce
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  3. 3
    1 tablespoon rice wine vinegar
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  4. 4
    1 tablespoon sugar
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  5. 5
    ¼ teaspoon garlic powder
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  6. 6
    1 teaspoon honey mustard
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  7. 7
    1/3 cup ketchup
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Procedures

  1. 1
    In a small bowl, combine all the ingredients.
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  2. 2
    Stir until well blended.
    RafahPerlado sauce.jpg
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  3. 3
    Use immediately.
    If not, you may store the sauce into a airtight container and refrigerate. This will last for a month.
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Presentation

To enjoy this Japanese Cuisine

  1. 1
    Place the Chahan in a bowl.
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  2. 2
    Top the fried rice with the Tonkatsu.
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  3. 3
    Drizzle the Tonkatsu sauce on top of the pork chop.
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  4. 4
    Eat using chopsticks.
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Notes

  • If you cannot find Panko (Japanese breadcrumbs) you can use any kind of breadcrumbs that are available.
  • If you do not have Japanese soy sauce, you can use any local soy sauce that is available.
  • Without the use of thermometer, you can tell if the oil is ready for frying by flicking a few drops of water in. If it sizzles, it is good to go.
  • Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to what you prefer.
  • The pictures are just sample photos on how to execute certain procedures.
  • If you have problems with any of these steps, ask a question for more help, or post in the comments section below.
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