Truffled Yakimeshi


  • 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
  • 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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