x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Japanese chahan with shrimp, dashi rice, and kombu tsukudani from Fried Rice: 50 Ways to Stir Up the World's Favorite Grain (page 60) by Danielle Centoni

  • green onions
  • soy sauce
  • long grain rice
  • garlic
  • fresh ginger
  • sesame oil
  • rice vinegar
  • shrimp
  • frozen pea-carrot medley
  • mirin
  • sake
  • shiitake mushrooms
  • low sodium tamari sauce
  • white miso
  • yellow onions
  • kombu
  • bonito flakes
  • gochugaru
  • toasted sesame seeds
  • yuzu essence

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute low-sodium soy sauce for low-sodium tamari sauce, dry sherry for sake, ground cayenne pepper for gochugaru, and medium grain rice for long grain rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.