Chef Tomoyoshi Wakiya introduces Chinese recipes that can be enjoyed at home. This time, we'll show you how to make the all-purpose seasoning "fish sauce" and "lettuce and tofu fried rice" using it. This fried rice, which doesn't use eggs, creates a melty texture with silken tofu and is a perfect match for rice. The fish sauce, which makes various carbohydrates delicious by pouring over rice or mixing with pasta, is a dish you should definitely try making when you have time.
Ingredients
Main Ingredients (1 serving)
- Anchovies 2 cans (50g x 2 solid weight)
- Ginger (minced) 2 tbsp
- Garlic (minced) 2 tbsp
- Chili peppers 2
- Lettuce 2-3 leaves
- Cooked Rice 300g
- Silken Tofu 1/4 block
Seasonings
- [A] Cooking Sake (Rice Wine) 150ml
- [A] Taihaku Sesame Oil 150ml
- [A] Sugar (a little)
- [A] Ground Sichuan Pepper (a little)
- [B] Fish Sauce Oil 2 tbsp
- [B] Fish Sauce 1.5 tsp
- [B] Soy Sauce 1 tsp
- [B] Ground Sichuan Pepper (a little)
Steps
- Separately from the reserved oil, roughly chop the 2 cans of anchovies.
- Add 150ml of Cooking Sake (Rice Wine) to a frying pan and bring to a boil.
- Once the Cooking Sake (Rice Wine) is boiling, add the roughly chopped anchovies and stir while simmering over medium-low heat to evaporate the alcohol. [Key Tip!] The sweetness and aroma of the sake will bring out the umami of the anchovies.
- When the bottom of the pan leaves a trail, add the reserved anchovy oil and 150ml of Taihaku Sesame Oil.
- Before the oil gets too hot, add 2 tbsp of minced garlic, 2 tbsp of minced ginger, and 2 chili peppers, and simmer while stirring. [Key Tip!] The umami and fragrance from the anchovies will be enhanced within the oil.
- When bubbles start to form and there's almost no moisture left, add a little sugar and stir once. [Key Tip!] Adding sugar when the amount is small will add richness.
- Add a little Ground Sichuan Pepper to taste, stir, and the fish sauce is complete.
- Once cooled to room temperature, store in a jar. [Key Tip!] Having the fish sauce oil makes it less prone to spoilage and can be used in cooking.
- Tear 2-3 lettuce leaves into bite-sized pieces. Cut 1/4 block of silken tofu into small cubes.
- Heat a frying pan over high heat and add 2 tbsp of Fish Sauce Oil.
- Add the torn lettuce and stir-fry briefly. [Key Tip!] It's fine as long as the oil coats the lettuce.
- Add 300g of cooked rice and stir-fry while mixing with the lettuce.
- Push the stir-fried rice and lettuce to the side of the pan, creating an opening in the center, and add the cubed silken tofu.
- Drizzle 1 tsp of Soy Sauce over the silken tofu and stir-fry to warm it through.
- Quickly combine with the surrounding rice, sprinkle with 1.5 tsp of Fish Sauce and a little Ground Sichuan Pepper, and mix to finish.
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