Truffled Yakimeshi

By: Luz Colsa

Truffled Yakimeshi
cuisine icon Keywords
4 servings, add additional ½ cup water), cambray onion stalk, carrot, chicken, chopped, chopped (very thin cut), eggs, fresh ginger or ½ tsp ground ginger , garlic, green bell pepper, instant pot, may be ground, onion, pumpkin, rib eye, rice, sesame oil or other vegetable oil, shrimp, sushi rice, truffle butter or truffle oil, truffle oil, white sesame seeds, with a bit of lemon and an orange.

serving icon Servings
4 Servings
Ingredients
  • 2 cups sushi rice
  • 2 cups water (for Instant Pot, add additional ½ cup water)
  • ¼ onion
  • Sesame oil or other vegetable oil
  • 1 carrot
  • 1 pumpkin
  • 1 green bell pepper
  • 3 tbsp truffle butter or truffle oil
  • 3 cloves garlic
  • 1 tsp fresh ginger or ½ tsp ground ginger
  • 2 eggs
  • ½ lb (250 g) Shrimp, chopped
  • ½ lb (200 g) chicken, may be ground
  • ½ lb (250 g) rib eye, chopped (very thin cut)
  • ¾ cup soy sauce with a bit of lemon and an orange.
  • Cambray onion stalk
  • Truffle oil
  • white sesame seeds
Instructions
  • Rinse rice with cold water and drain. Add to the Instant Pot® stainless steel inner pot.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Rice and set time to 12 Minutes.
  • Once the time has elapsed, move the handle to Venting to release the steam.
  • Allow rice to cool briefly, then fluff with fork.
  • Transfer to another container and set aside. Clean the Instant Pot® inner pot.
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 15 Minutes. Heat 3 tbsp oil, add the finely chopped vegetables, and sauté.
  • Add the ginger and chicken. Cook a few minutes.
  • Add the meat, wait a minute before adding the shrimp (let these cook; add more oil if needed).
  • Leave space empty in center of the pot by moving the ingredients to the sides. In the center, place the truffled butter, garlic, and 2 beaten eggs (cook like scrambled eggs).
  • Mix and add ¼ cup soy sauce.
  • Add the rice. Then add another ½ cup soy sauce. Mix well.
  • Add chopped Cambray onion stem and mix.
  • Finish with truffle oil (if you prefer it more fried, jin san style, add 3 tbsp truffle oil in another large pan and refry the yakimeshi) or simply add at the end and mix.
  • Add sesame seeds and serve.
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