Takana Chahan (Mustard green Fried rice)

Takana Chahan（高菜炒飯）

🍚What kind of dish is Takana Chahan??

Takana Chahan is a savory and aromatic fried rice dish featuring pickled mustard greens.

The spiciness of takana comes from allyl isothiocyanate (also found in wasabi and mustard). This compound is known for its antibacterial effects and its ability to stimulate gastric juices to aid digestion.

This makes Takana a “functional vegetable” that perfectly balances the richness of fried rice, making the meal much easier on your stomach.

Takana is packed with essential vitamins, many of which are fat-soluble. By stir-frying the greens with sesame oil and bacon fat, the absorption rate of these nutrients significantly increases.

Fried rice is loved for being quick and easy. However, many recipes rely on vague measurements like “a tablespoon” or “a pinch.” As a Registered Dietitian, I believe in precision. I have developed a “Precision Recipe” based on the golden ratio of salt concentration to ensure the perfect flavor every single time.

My goal is to provide a highly reproducible recipe that delivers a professional, body-friendly, and flawless taste, no matter who cooks it.

Be sure to give this recipe a try!

🥬What is Takana (Chinese Mustard Green)?

Takana known scientifically as Brassica juncea, these greens are a member of the Brassicaceae family.

Originating in Central Asia, Takana arrived in Japan via China through Kyushu. It has been documented in Japanese literature as far back as the Heian period.

The name “Taka” means “High,” referring to the plant’s ability to grow over 1 meter tall.

It is rich in Beta-carotene, Vitamin C, Vitamin B, Vitamin K, Iron, and Potassium.

The spicy component of Takana (mustard greens) acts as a natural digestive aid. It not only has antibacterial properties but also stimulates the secretion of gastric juices.

Takana（Chinese mustard greens，brassica juncea)

Karashi takana = Spicy takana abura itame

🌟The Secret of Flavor: Takana-zuke vs. Takana Aburaitame

Takana-zuke (Pickled Mustard Greens)
- Takana can be eaten raw, but in most cases it is processed and sold as Takana zuke (takana pickles). Takana is typically salt-pickled and undergoes lactic acid fermentation. This process creates a refreshing tartness and a deep, fermented complexity.
Takana Aburaitame (Stir-fried Mustard Greens)
- It consists of pickled mustard greens stir-fried with chili peppers in sesame oil and seasoned with soy sauce. It is a legendary, indispensable topping for Hakata-style Tonkotsu Ramen, known for its addictive aroma.

🔥Why “Takana Aburaitame” is Perfect for Fried Rice

A Robust Flavor Base: Because it is pre-seasoned and sautéed, the flavor is incredibly bold. Even when paired with strong-flavored ingredients like bacon or seafood, the Takana maintains its presence, creating a perfect balance.

Professional Aroma without the Effort: By choosing Takana Aburaitame—a staple in the ramen mecca of Hakata—you can achieve a rich, professional-grade aroma and depth without needing a long list of complex spices.

Concentrated Umami: The fermentation process concentrates the natural umami of the greens. This allows you to achieve a “deep, layered taste” with minimal additional seasoning. It is a highly efficient and intelligent way to cook.

kimchi chahan — If you like this recipe, try using kimchi for a tangy kimchi flavor! 　👉　Recommended recipes using Kimchi

NUTRITON FACTS : Takana Chahan (Fried rice with mustard greens)

1218 Calories
Protein 38.3 g
Total Fat 50.4 g
Total Carbohydrates 156.0 g
Sodium 8.2 g

Nutrition Facts (Per Serving / when serving 3)

406 Calories
Protein 12.7 g
Total Fat　16.8 g
Total Carbohydrates 52.0 g
Sodium 2.7 g

Ingredients (Serves 2–3): Takana Chahan (Fried rice with mustard greens)

Cooked Rice: 400g (Lukewarm/room temperature is best)
Eggs: 2
Sesame Oil: 5g
Bacon: 80g (or 40g if using thinly sliced)
Alternatives: Ham, shrimp, roast pork, or mentaiko (spicy cod roe).
Takana Aburaitame: 80g
Chicken Broth Mix: 4g
Light Soy Sauce: 10g
Sake: 10g
Pepper: To taste

How to make Takana Chahan (Fried rice with mustard greens)

Watch the Recipe Video Here

Prep the Rice: If using freshly cooked rice, spread it on a tray to cool. If using refrigerated rice, microwave it for 1 minute until slightly warm. (See “Pro Tips” below).
Prep Ingredients: Beat the eggs in a small bowl. Chop the bacon into 1cm pieces.
Cook Eggs: Heat sesame oil in a frying pan over medium-high heat. Pour in the beaten eggs and stir quickly with chopsticks to create soft scrambled eggs. Remove them from the pan and set aside.
Brown the Bacon: Fry the bacon until crisp to render out the fat. This flavorful fat helps your body absorb the vitamins in Takana more efficiently
Stir-Fry: Add the rice and Takana Aburaitame to the pan. Mix thoroughly to ensure the greens are evenly distributed.
Season: Sprinkle in the chicken broth mix, light soy sauce, sake, and pepper. Use a spatula to incorporate the seasonings well.
Finish: Add the scrambled eggs back into the pan. Stir-fry over high heat, stirring constantly. When you can smell the fragrant aroma of soy sauce, it’s done.

💡 Pro Tips for Perfect Fried Rice

Temperature Matters: Never use piping hot, freshly cooked rice, as it will become mushy. Instead, use rice that has cooled to a lukewarm temperature.

Avoid Fridge Clumps: Cold rice from the refrigerator tends to clump together, making it difficult to separate during stir-frying. If your rice is cold, microwave it for about 2 minutes to soften the grains before adding it to the pan.

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!