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Pilaf with soy sauce. Vegetarian pilaf with soy meat Soy meat pilaf with red rice

In Uzbek cuisine there is no recipe for pilaf with soy sauce. But it is in Japanese cuisine! This is Tyahan! Of course, Takhan’s recipe is very different from classic pilaf, but it is also prepared on the basis of rice. The result is something unusual, but very delicious dish based on rice, shrimp, fish fillet, vegetables and soy sauce. Try to cook pilaf with soy sauce, according to the recipe from our website, at least once and it will definitely take root in your kitchen.

List of ingredients

boiled rice - 300 g
soy sauce - 1/3 cup
onions- 1 piece
leek - 10 cm
shrimp - 250 g
salmon fillet - 160 g
tuna fillet - 160 g
sweet red pepper- 1 piece
sweet yellow pepper - 1 piece
egg - 1 pc.
carrots - 1 pc.
vegetable oil - for frying
green onions - for serving

Cooking method

Peel, wash and cut the onions into cubes. Wash and chop the leeks. Remove seeds from peppers, wash and cut into cubes. Peel, wash and cut the carrots into strips. Wash the fish fillet, dry it and cut into small cubes. Peel, wash and cut the shrimp into pieces.

Heat vegetable oil in a frying pan. Add onion and fry a little. Add carrots and fry for about 3 minutes. Add pepper and shrimp. Fry for about 2 more minutes. Add fish pieces, stir and fry until the tuna turns white. Break the egg into the mixture and stir quickly.

Add boiled rice and pour over soy sauce. Stir and heat for 2 minutes. Sprinkle with chopped green onions and serve.

Pilaf with soy sauce is ready!

To enjoy the Japanese variety of food, order rolls and sushi to your home with free delivery to Nizhny Novgorod. You will be pleased with the quality of the food, and current promotions and discounts will allow you to save money and lift your spirits. Tired of Japanese food? No problem, treat yourself to some Chinese food. Pilaf is a favorite dish in many countries of the Caucasus and Asia. It is prepared from Azerbaijan and Uzbekistan, to Kazakhstan and Turkey. In itself, such a dish as pilaf is very difficult to prepare. You must have a lot of time, you should not rush anywhere. After all, you will be preparing not just pilaf, but Japanese-style pilaf. It contains egg pancakes, which are very popular in Japan. A wide variety of fillings are wrapped in them. These pancakes are a very filling breakfast. Japanese pilaf can safely be called a man's dish. After all, it contains not only egg pancakes, but also many other ingredients. Such as: beef, ham. The male half will definitely like it. Japanese-style pilaf is becoming increasingly popular in restaurants. It is served with cut into strips fresh cucumber, and rice vinegar is served as a seasoning. Please note that during the cooking process no salt is added to pilaf. You can safely trust this task to soy sauce; it will not only give the dish a pleasant flavor, but also easily replace salt. Just like in, it is better to use a sauce called “teriyaki”, it has a rich taste. In addition to cucumbers, you can sprinkle and decorate the dish with fresh chives, chopped very finely. It is best to use a special Japanese variety of rice, which can be found in large supermarkets. If it suddenly does not appear on store shelves, in this case it can be replaced with a variety of rice called “jasmine”. These varieties of rice are suitable specifically for this species pilaf There is no need for strong friability here. The dish should vaguely resemble and have a slight creamy consistency.

Pilaf can be not only Uzbek, Azerbaijani, but also Japanese. In the country rising sun this dish is very popular. It is prepared on holidays and on major special days.

To prepare you will need (based on 3 servings):

2 pcs. cucumber;
3 pcs. chicken eggs ;
400 grams beef;
2 pcs. onions;
100 ml. soy sauce;
1 glass round rice;
300 grams boiled ham;
1 piece bell pepper;
¼ tsp. ground red pepper.

Preparation:

Rinse the rice under running water until the water runs clear.
Place the rice in a saucepan and add water so that the water covers all the rice and leave for 2 hours.
Drain the water, add 2 cups of fresh water and place over high heat, bringing to a boil.
Add a little salt, reduce heat to low, and cook for 15 minutes.
Heat a frying pan with vegetable oil.
Beat the eggs and pour 0.5 ladle of the egg mixture into the frying pan, fry on both sides.
Bake egg pancakes this way.
Let the pancakes cool and cut them into thin strips.
Peel the onion and cut it into half rings.
Wash the pepper, cut it in half, remove the seeds and cut it into thin strips.
Wash the beef, dry it and cut into thin strips.
Pour one tablespoon of vegetable oil into two frying pans and heat.
In one, fry the peppers and onions (for 7 minutes), and in the other, beef (for 9 minutes).
Wash the cucumber and cut into strips.
Cut the ham into strips.
Add fried peppers and onions and beef to the rice.
Add ham and omelette.
Stir and pour in soy sauce, season with hot pepper.
Sprinkle with fresh cucumber before serving.

A hearty dinner is ready. Total cooking time: 3 hours

Traditional dish Japan

Vegetarian pilaf with soy meat

This very interesting and tasty dish is prepared on the basis of traditional Devzira pilaf rice, but instead of a meat base, soy meat is used in this pilaf. The dish complies with the canons of a vegetarian menu, in addition, it will decorate the diet of people during Lent. If you haven’t tried soy meat before, take note of this recipe and you will be surprised how similar this product is in taste and elastic texture to real meat pieces. If you don’t tell a meat-eater that the meat in the pilaf is soy, he most likely won’t notice anything. This vegetarian pilaf turns out to be very nourishing and tasty and has its own taste qualities not inferior to traditional pilaf, an excellent alternative to pilaf with chicken. To prepare it, it is best to choose Uzbek rice of the Devzira variety - it is considered the best rice for pilaf due to its taste, as well as the fact that it absorbs liquids, juices and aromas of the prepared dish as much as possible. This long grain rice almost quadruples in volume when cooked.

Soy meat is a nutritious product that will compensate for the lack of protein in the diet in the absence of animal products. It can be cooked each time in different gravies, with different sauces and seasonings. Try cooking this vegetarian pilaf with it for the whole family - and you will be pleasantly pleased with the result.

Ingredients (for 2-3 people):

devzira rice (red or pink) - 250 g,
soy meat - 80 g,
vegetable oil - 100 g,
carrots - 250 g,
yellow onion - 1 pc.,
garlic - 1 head,
bean red hot pepper- 1 pc.,
salt – 0.5 tbsp. (or to taste)
cumin (whole) – 0.5-1 tsp. with a slide,
cumin (ground) – 0.5-1 tsp,
ground coriander seeds – 0.5 tsp,
turmeric – 0.5 tsp,
sugar – 0.5 tsp. (optional).

For good pilaf, it is best to use long-grain varieties of rice, and even better - varieties that are specially grown for pilaf. The best are Uzbek, and Devzira rice is the best among them. It is still grown without use modern technologies. The technique will not work in most rice fields due to the difficult terrain.

The flat varieties of rice must be sorted out - small pebbles and grains of weeds (kurmak) may be found in the rice. Then the rice needs to be washed in 3-4 waters. There is no need to rub the rice between your palms, just turn it over in a container. Washed Devzira rice becomes almost white, with a barely noticeable amber yellowness. Reddish spots may remain on the grains of rice, and the hollow along the grain of rice will remain dark red in color. When peeling rice from the husk with a water rice grinder, only the seed husk is removed from the rice, and that’s all. beneficial properties rice remains with him.

Then the washed rice is soaked in fairly hot (about 80°C) and slightly salted water about 2 hours before the start of preparing the pilaf.

Peel the onions, then cut the onion in half and cut the halves into half rings.

Peel the carrots from the top layer, then cut them into pieces about 5-6 cm long, and then cut these carrot logs crosswise into slices no more than 0.5 cm thick. And cut the slices into strips also no more than 0.5 cm thick. You will get an even carrot straws. Carrots for pilaf are never grated - only chopped.

Remove the soy meat from the packaging - it resembles real pieces of meat.

Heat vegetable oil in a wok (or better yet, in a cauldron) over maximum heat, add onions to the wok and fry, stirring, until browned.

Add the carrot sticks to the wok and continue cooking, stirring, for about 2-3 minutes, until the carrots have softened.

Add seasonings to the wok - half the salt, ground cumin, ground coriander and turmeric.

Add red pepper, a head of garlic and cold water, in an amount so that it completely covers the contents of the wok 1 cm above. Bring the liquid to a boil, reduce the heat to low so that the liquid barely gurgles, and cook covered for about 10 minutes.

After time, taste the broth - it should taste like vegetables and seasonings. If necessary, add salt to the pilaf; the broth should taste a little saltier than regular food. Some of the salt will be absorbed by the rice. Add sugar to the broth.

Now it's time to add rice and soy meat to the wok. Drain the water from the container with rice. Load the soy meat into the wok and level it over the surface.

Place rice in the wok and add hot water from the kettle. It will be needed so much that it is 1-1.5 cm above the level of rice. Increase heat to high and bring liquid to a boil. Soy meat will float - it is light, as it should be.

ADVICE:
There is no need to stir the rice. Otherwise, when stirring, the grains of rice will stick to the bottom and begin to burn, and the pilaf will become bitter.

Once the liquid has evaporated from the surface of the rice, you can carefully make a hole in the rice to ensure that most of the liquid has evaporated. Then collect the rice (without stirring) in a mound.

Sprinkle cumin seeds on top. Pierce the rice “mound” in several places to the bottom with a chopstick. Steam will escape from the bottom from the remaining liquid through these holes. Cover the wok with a lid, turn the heat to low and cook for about 10 minutes.

After the time has passed, remove the lid from the wok and carefully mix its contents. Taste the rice to see if it is done. The rice should be quite crumbly, but not dry, but juicy. It should absorb a lot of moisture. No wonder cooked rice swells almost four times. It is precisely for this feature that Devzira rice is valued.

If there is still water at the bottom, cover the wok (or cauldron) with a lid and cook the rice for another 5-7 minutes.

Ready-made pilaf with soy meat can be served like traditional Uzbek rice - on a common serving dish called lyagan. Or in portioned bowls.

WITH best wishes,
Your Corshop.

Compound:

Soy meat - 150 gr. (1 sachet).
Onion - 1 pc.
Carrots - 2 pcs.
Rice groats. - 2 stacks.
Grows. oil - 100 gr.
Spice mixture - 1 tsp.
Salt - to taste.
Garlic - 2-3 cloves.

Pre-soak the soy meat in hot water for an hour. At this time, prepare the products. Chop the vegetables into strips and half rings. Cut the garlic cloves into slices. Rinse the cereal thoroughly.
In a frying pan at a preheated temperature high temperature Fry the onion in oil until tender, 5-10 minutes.

Then combine with carrots and fry, stirring for 5 minutes, then pour in water and add spices. Add garlic and salt. Simmer for 10 minutes.

While the vegetables are stewing, drain the water from the soybeans and rinse the pieces of meat in running water. Add to vegetables, stir and fry for 10 minutes.
Pour boiling water, lightly cover the zirvak with water and simmer over medium heat for 20 minutes.

Next, load clean rice cereal. Do not mix with zirvak! Add boiling water 1 cm above the level of the cereal and increase the heat. Wait until the moisture evaporates and the rice comes to the surface. Then reduce the burning intensity to low and simmer with the lid tightly closed for 30 minutes.

Turn off the stove. Do not open the pilaf for 10 minutes. Then mix and put into plates. I recommend preparing a salad or tasty sauce first.
Bon appetit!

Soy meat pilaf with red rice

Ingredients:

Soybean meat - 130 gr. (1 sachet).
Red rice - 2 cups.
Onions - 1 pc.
Carrots - 1 pc.
Spice mixture - 1+1 tsp.
Grows. Oil - ? stack
Salt - to taste.

Half an hour before cooking, the cereal is washed and soaked in hot water with salt. Chop carrots and onions as for regular pilaf.
In a frying pan (cauldron, saucepan) in heated oil, fry vegetables until soft. The flame intensity should be medium.

When the vegetables are fried, about 10 minutes later, add the soaked cereal, after draining the water and rinsing it. Pour boiling water 0.5 cm above the level of the cereal and simmer in a sealed container over low heat for 20 minutes.

While the rice and vegetables are stewing, cook the soy meat with spices in a separate saucepan for 15 minutes. Then it is also rinsed and added to rice with zirvak. Season with the remaining seasoning mixture, salt again if necessary, and mix with the rest of the ingredients.

Stew the pilaf closed for literally 3-4 minutes and turn it off. Let stand for 10 minutes and place on plates.

Bon appetit!

Soy pilaf in a slow cooker

Soy meat - 1 sachet (50-80 g).
Onion - 1 pc.
Carrots - 1 pc.
Cereal rice - 1 stack.
Tomato paste - 1 table/l.
Spice mixture - 1 tsp.
Garlic - 4-5 teeth.
Salt - to taste.
Ginger root - 20 gr. (for amateurs).
Salad oil - 50 gr. (for frying).

Half an hour before the start of the cooking process, thoroughly wash the cereals and soybeans and soak them in hot water in different cups.
Cut vegetables and ginger root as shown in the photo or at your discretion.

Pour oil into the multicooker bowl and place the soybean meat, after draining the liquid. Set the appliance to ROAST or BAKING mode. Fry, stirring occasionally, 10 minutes.
After this period, add vegetables with ginger and spices and continue frying for 10 minutes.

After this, add the remaining ingredients of the dish: Tomato diluted in a glass of water; cereal washed after soaking; salt and garlic.
Pour another glass of water on top.

Close the lid. Switch the unit to the PILAM or STEWING function. If there are none, then the COOKING, RICE, PORridge modes are suitable. When installing some programs in many multicookers, the cooking time is automatically set to an hour. But I would recommend 40-50 minutes.

Wait for the signal from your device, after which you should mix the contents of the container and place them in plates.

Bon appetit!

The calorie content is 98 Kcal per 100 grams of the finished dish.