How To Make Homemade Japanese Pickled Takana Fried Rice

📌 Check It Out: About Rice In This Video
My Favorite Rice for Cooking is "Nishiki". I Always Buy it on Amazon for Convenience and Quality!
👉 https://amzn.to/3YDvTja

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Bring a taste of Japan to your kitchen with this flavorful Japanese Pickled Takana Fried Rice recipe!
This cooking recipe video introduce how to make a delicious Japanese pickled takana fried rice that can be made easily and quickly with simple ingredients. Takana-zuke (高菜漬け）is the pickled mustard green in English, one of Japanese popular pickles.
The mix flavor of takana, shimeji mushrooms, and bacon is complemented by the aroma of sesame oil and garlic, and the spicy chili peppers bring out the flavor.
This is one of Japanese mom's regular yummy recipes.

Takana pickles (Mustard green pickles) can be bought anywhere in Japan on a daily basis, but it's a little hard to find them in the life of other countries.
However, mustard green seeds can be easily obtained on Amazon, etc., so if you are doing gardening, why not try growing them in your garden and try making homemade pickles?
It's easy to make with only takana (mustard green) leaves and salt, and it's very delicious to eat with hot rice with vinegar soy sauce for breakfast. you won’t regret it!
(Please see “How to make Japanese pickled mustard greens (pickled takana) at home” on the bottom)

In this recipe video, we show you step-by-step how to make this delicious and comforting dish that is packed with flavor. This dish is perfect for a quick and easy weeknight dinner or as a meal-prep option.

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📌 You Can Get Those Ingredients Which I Used in This Video on Amazon:
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❥ Mustard Green Sheeds
👉 https://amzn.to/3FfdhPL
❥ Dried Bonito Flakes
👉 https://amzn.to/3YzbWdv
❥ Hondashi
👉 https://amzn.to/3FcFgzG
❥ Soy Sauce
👉 https://amzn.to/3Lxatl9
❥ Sesame Oil
👉 https://amzn.to/3l6LBpn
❥ Shredded Nori (Seaweed)
👉 https://amzn.to/3Fcdnr9
❥ Tobiko (flying fish roe)
*Can be divided into small portions and stored in the freezer
👉 https://amzn.to/3LdhzuP
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00:19 Preparing Picked Mustard Greens (Takana)
04:31 Cooking Pickled Takana Fried Rice
05:53 Seasoning the Fried Rice

● Ingredients (for one)

・Rice … 1 cup
・Pickled takana (pickled mustard green)... 1/2 pack
・Shimeji mushrooms... 1/2 pack
・Bacon ... 2 pieces
・Eggs... 1
・Katsuobushi (dried bonito) … 1 pack
・Garlic ... 3
・chili pepper ... 2
・Hondashi … 1 teaspoon
・Salt … appropriate amount
・Black pepper ... appropriate amount
・Soy sauce... appropriate amount
・Sesame oil ... appropriate amount
・Olive oil
・Tobiko (flying fish roe)
・Shredded seaweed

● Cooking Recipe

① Cook the rice

② Finely chop the pickled takana (pickled mustard greens) and garlic, finely chop the bacon, cut off the roots of the shimeji mushrooms and loosen them, and remove the seeds from the chili pepper.

③ Add olive oil, garlic, and chili pepper to a frying pan and heat over medium heat.

④ When the garlic aroma comes out, add the takana and shimeji mushrooms, raise the heat to high, and stir-fry.

⑤ When the shimeji mushrooms have softened, add the bacon and continue frying

⑥ When the whole is fried, season with hondashi, salt, black pepper, and soy sauce, drizzle with sesame oil, and add rice and bonito flakes.

⑦ Stir-fry until the rice becomes not sticky (crumbly??) while mixing everything together, check the taste, and if the taste is vague, add salt, black pepper, and soy sauce to adjust the taste.

⑧ Open a space in the center, drop the egg in it and stir it until it becomes a scrambled egg, then mix it all together and it's done.

⑨ When served on a plate, top with tobiko (flying fish roe) and shredded seaweed

● Cooking tips

・Sesame oil can become bitter when heated, so add it at the end to add flavor.

● How to make Japanese pickled mustard greens (pickled takana) at home

① Wash mustard greens and dry for 1-2 days. (Hanging it on a clothesline is easy.)

② Make saturated salt water. Pour water into a container (a plastic bottle or a bottle-shaped Tupperware is good) and add salt until it no longer dissolves.

③ Fill the pickle container with mustard greens. Place some crushed chili peppers in between. Add saturated salt water to the extent that the mustard greens are half submerged, and put a weight.

④ Leave it for a day and when the water rises, throw the water away. Repeat this for 2-3 days. You can eat it when the mustard greens are soft.

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