For a bento box : Recipe N°35Chāhan is, more precisely, a Sino-Japanese dish, brought by Chinese migrants to Kobe in the 19th century.
- 1 bowl of cooled cooked rice
- 1 small piece of fennel
- 1 small carrot
- 1 small celery stalk
- 1 shallot or 1 small onion
- 50 g tofu
- A few slices of lotus root
- 1 tablespoon corn or potato starch
- 1 to 2 tablespoons soy sauce
- 1 teaspoon of mirin
- 1 teaspoon of cooking sake
- 1 nice pinch of powdered sugar
- Cut your vegetables into strips.
- Also slice the celery and shallot. Finally, cut the tofu into small cubes.
- Flour the tofu with the starch and brown it in the wok with a little oil. Remove and set aside.
- Add a little oil and fry the shallot over high heat. Then add all the vegetables and continue to sauté over high heat, stirring every 30 seconds.
- When the vegetables are cooked but still crunchy, add the diced tofu and rice.
- Stir-fry for a few minutes to distribute the ingredients evenly in the wok.
- Mix all liquids and sugar and pour into the wok, stirring constantly. Spread the contents of the wok all over the hot surface to obtain a small crust of crispy rice and stir again.
- Mould your preparation in a small bowl to arrange it nicely in your bento once turned over.