Wagyu Fat Fried Rice (Shime Gohan Style)
The closing dish of any respectable yakiniku session — leftover beef fat from the grill transforms plain steamed rice into an extraordinary finale.
⏱️ Prep: 5 min🍳 Cook: 6 min
Ingredients
| 2 cups (370g) | cooked short-grain rice, cooled | |
| 2 tablespoons | 30 ml | beef tallow or leftover beef fat from the grill |
| 2 | eggs | |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | sake |
| 1 teaspoon | 5 ml | sesame oil |
| 2 | green onions, finely chopped | |
| 1/2 teaspoon | 2.5 ml | salt |
| to taste | black pepper |
Instructions
- Heat a wok or the grill plate over the highest heat available. Add the beef fat and let it melt completely.
- Add the cold rice, breaking up any clumps with the back of a spatula. Stir-fry for 2 to 3 minutes.
- Push the rice to one side, crack the eggs into the empty space and scramble quickly.
- Combine the egg with the rice and add the soy sauce and sake. Toss vigorously over high heat for 1 more minute.
- Drizzle sesame oil over the top, season with salt and pepper and scatter green onion.
- Serve directly from the pan while piping hot.