Japanese pilaf tyahan
4 servings
40 minutes
Japanese fried rice tyahan is a harmony of traditions and flavors that combines the lightness of Japanese cuisine with the richness of pilaf. The dish is based on al dente rice that absorbs the rich taste of salmon and fresh vegetables. Carrots, onions, and red bell peppers create a vibrant ensemble of textures while maintaining their juiciness and slight crunchiness. Korean soy sauce plays an important role, adding a refined salty-sweet depth to the dish. Tyahan has a long history, with roots in Japan where it is served as a variation of fried rice. This dish is suitable for both cozy home dinners and elegant presentations in restaurants. The ease of preparation and richness of flavor make tyahan an ideal choice for those wanting to experience Japanese culinary culture.
1
Cook the rice to al dente: bring to a boil, then immediately reduce the heat to the minimum and cook for 11 minutes.
- Rice: 200 g
2
Fry the fish on each side — usually it takes no more than 15-20 minutes (depending on the thickness of the fish). Cut into small pieces.
- Salmon: 250 g
3
Chop all vegetables into cubes and add them to the pan after the fish. It's important to fry without a lid. Don't overcook, or the vegetables will become too soft. They should remain slightly firm.
- Carrot: 2 pieces
- Onion: 0.5 head
- Red sweet pepper: 1 piece
4
Mix all ingredients in the pan and add soy sauce.
- Korean soy sauce: 8 tablespoons
- Salt: to taste
- Sugar: to taste
5
Cook for another 5 minutes.