kimu-taku yakimeshi

If you are familiar with popular singers in Japan, you'll know that "kimu taku" is a nickname for SMAP's Kimura Takuya.

Not to disappoint, but this post has nothing to do with him.

On a recent television show, which showcases the odd & mysterious cuisines from different prefectures in Japan, there was "kimu-taku gohan" = kim chee takuan gohan.

In Nagano prefecture, this is a really popular dish with school kids, especially when served as part of their school lunch.

On the program, they briefly went through how to make it, I ad-libbed and came up with my own recipe.

Kat's Kimu-Taku Yakimeshi serves: 4

150 grams thinly sliced pork, cut into bite sized pieces
70 grams tsubozuke, chopped chunky
100 grams kim chee, chopped chunky
about 1.5 cups day old rice
1 tablespoon sesame oil
green onion, sliced
1 tablespoon roasted sesame seed

Heat a pan with the sesame oil
Add the pork and brown
Add the rice and break up in the pan
When the pork is cooked and rice broken up, add the kim chee and tsubozuke, mix well.
Sprinkle with green onions and sesame seeds
Enjoy!

NOTES: Tsubozuke is a type of shoyu-based takuan (pickled daikon) that is kind of sweet. If you cannot find tsubozuke where you are, I would suggest using takuan and add a little shoyu (maybe a teaspoon).

This dish is sweet, salty and spicy, perfect with beer. I used cold rice and made this like fried rice though the original version used fresh rice.

I would serve this with suimono (clear broth) or an egg-drop soup, I think miso soup would be too salty with this. Also, I think putting an over-easy or sunny side up egg on it would also be delicious.

I'm making this again, especially when beer season starts.