Chanan (taakanon)

Chahan
	Chahan prepared with many ingredients, at a restaurant in Naha, Okinawa, Japan
Alternative names	チャーハン/炒飯
Associated cuisine	Japan
Created by	Chinese immigrants
Invented	1860s
Main ingredients	Rice
	Cookbook: Chahan; Media: Chahan;

Chahan (Jepun: チャーハン/炒飯, Hepburn: chāhan), ointutunan nogi sabaagi yakimeshi (Jipun: 焼飯 toi ko' 焼き飯), nopo nga takano ginuring takaanon noonsok miampai taakanon sabagi kakamot poinlobi miampai pomorolot togumu om nogi pomoruhang roso. Taakanon diti koinsoruan guringon, om milo onsokon id wok. Milo onodoson do nintodonon Chahan mantad rurumikot China ontok 1860 dadahon kapal Kobe. Chahan nopo nga taakanon koubasanan walai id Jipun.^[1] Haro ristoron labus do Jipun ii poposurung do takaanon di sabaagi do padagangon diolo.

Sajara

Milo oondoson do nintodonon do Chahan nopo nga mantad rurumikot China ii nokorikot id dadahon kapal Kobe, Jipun toun 1860. Id boros China, roitan o takano ginuring sabaagi chǎofàn (炒飯); simbol Cina di miagal diti nopo nga haro pambasaan do Jipun chāhan.^[2]

Kopotoundaan

Chahan fried rice on a plate, molded into the shape of a dome. — Milo onuan bontuk o Chahan soira do posurungon montok kowoyowoyoon estetik.

Chahan nopo nga takano ginuring Jipun ii kosoruan onsokon id wok.^[3]^[1] Gunoon takano sabaagi kakamot poinlobi, om ogumu kawo pomoruhang milo gunoon kohimpit do tontolu ginuring, kinotuan, bawang, bawang topurak, kingkilat taakan miagal ko shitake, touhu, wogok om nogi taakanon rahat miagal ko tonsi tongkuyu, tontolu sada om gipan.^[1]^[4]^[5]^[6]^[7] Miak miagal ko' miak canola, miak sesamel om miak tusak tadau gunoon montok momoguring do taakanon di.^[1]^[6] Milo ruhangan do pomoruhang roso miagal ko soos soya, soos tigom, miak sesame, silawon, lado toitom om katsuobushi, produk koring giniab do tuna. Shiso, iso tolonsi pagansakan, milo nogi gunoon montok momoruhang do roso chahan. Nori, produk hinamun aakan ii pinosidang, milo nogi gunoon sabaagi do pomolumis.^[6]^[7] Shiso, an Asian culinary herb, may also be used to flavor chahan.^[8] Nori, a dried edible seaweed product, can be used as a garnish.^[8]

Pomogunaan do wok talasu montok momoguring om mogonsok do chahan ii osiau milo mongilag takano di mantad sumokot id pagansakan di, om momoguno do takano di alasu nogi nga milo mongolig do kosokot id pagansakan. Pomogunaan do takano di noonsok mantad om pinosuang id kaban posogitan nogi nga kaanu poposonong do proses mogonsok.^[2] The use of pre-cooked and refrigerated rice is also conducive toward enhancing the cooking process.^[1]^[8]

Kawo

Takana chahan nopo nga oonsokon miampai takanzuke (takana noonsom) sabaagi kakamot poinlobi.^{[<span title="This claim needs references to reliable sources. (January 2025)">citation needed</span>]}

Intai kadau

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Japanese cuisine
List of fried rice dishes
List of Japanese dishes
Omurice – Yōshoku omelet with fried rice filling

Sukuon

↑ ^1.0 ^1.1 ^1.2 ^1.3 ^1.4 Samuels, D.; Robbins, H. (2013). My Japanese Table: A Lifetime of Cooking with Friends and Family. Tuttle Publishing. p. pt272–273. ISBN 978-1-4629-0638-3.
↑ ^2.0 ^2.1 Ono, T.; Salat, H. (2013). Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond. Potter/TenSpeed/Harmony. pp. 397–398. ISBN 978-1-60774-353-8.
↑ Sakamoto, T.; Ltd, M.C.I.P. (2013). Cook Japanese with Tamako: Hearty Meals for the Whole Family. Marshall Cavendish International (Asia) Private Limited. pp. 32–33. ISBN 978-981-4516-87-7.
↑ Hachisu, N.S.; Miura, K. (2012). Japanese Farm Food. Andrews McMeel Publishing. p. 152. ISBN 978-1-4494-1829-8.
↑ Stallings, D.; Butler, S.E. (2011). Fodor's Japan. Fodor's. p. 834. ISBN 978-0-307-48049-1.
↑ ^6.0 ^6.1 ^6.2 "Receita de tako chahan: arroz frito com polvo e cogumelo shitake". Mundo-Nipo (id boros Portugis). September 14, 2015. Linoyog ontok April 25, 2016.
↑ ^7.0 ^7.1 "Receita de ninniku chahan: arroz frito com alho, shissô e katsuobushi". Mundo-Nipo (id boros Portugis). July 15, 2015. Linoyog ontok April 25, 2016.
↑ ^8.0 ^8.1 ^8.2 "Garlic Fried Rice (Chahan)". The Washington Post. April 22, 2016. Linoyog ontok April 25, 2016.

[Samuels_Robbins_2013-1] 1.0 ^1.1 ^1.2 ^1.3 ^1.4 Samuels, D.; Robbins, H. (2013). My Japanese Table: A Lifetime of Cooking with Friends and Family. Tuttle Publishing. p. pt272–273. ISBN 978-1-4629-0638-3.

[Ono_Salat_2013-2] 2.0 ^2.1 Ono, T.; Salat, H. (2013). Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond. Potter/TenSpeed/Harmony. pp. 397–398. ISBN 978-1-60774-353-8.

[Sakamoto_Ltd_2013-3] Sakamoto, T.; Ltd, M.C.I.P. (2013). Cook Japanese with Tamako: Hearty Meals for the Whole Family. Marshall Cavendish International (Asia) Private Limited. pp. 32–33. ISBN 978-981-4516-87-7.

[Hachisu_Miura_2012-4] Hachisu, N.S.; Miura, K. (2012). Japanese Farm Food. Andrews McMeel Publishing. p. 152. ISBN 978-1-4494-1829-8.

[Stallings_Butler_2011-5] Stallings, D.; Butler, S.E. (2011). Fodor's Japan. Fodor's. p. 834. ISBN 978-0-307-48049-1.

[Mundo-Nipo_2015-6] 6.0 ^6.1 ^6.2 "Receita de tako chahan: arroz frito com polvo e cogumelo shitake". Mundo-Nipo (id boros Portugis). September 14, 2015. Linoyog ontok April 25, 2016.

[Mundo-Nipo-Atualizado-7] 7.0 ^7.1 "Receita de ninniku chahan: arroz frito com alho, shissô e katsuobushi". Mundo-Nipo (id boros Portugis). July 15, 2015. Linoyog ontok April 25, 2016.

[Washington_Post_2016-8] 8.0 ^8.1 ^8.2 "Garlic Fried Rice (Chahan)". The Washington Post. April 22, 2016. Linoyog ontok April 25, 2016.

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