Recreating the Not-for-Sale "Sapporo Ichiban Fried Rice Seasoning" with Store-Bought Sapporo Ichiban Shoyu Flavor

The video opens with footage from when they previously tasted the fried rice seasoning. The staff reacted to the "toasty aroma of soy sauce," and after eating said things like "this is really delicious" and "I think I might really love this." Ryuji recalls having previously made "Rahan" using a different Sapporo Ichiban flavor, which was also delicious. Even so, Ryuji says this shoyu-based fried rice seasoning was especially good.

One staff member had assumed that today they'd just be adding an egg or something to the fried rice seasoning. Ryuji rejects this. Cooking with a not-for-sale product is pointless because viewers can't buy it. The idea is that this isn't a channel where "everyone just watches enviously." The starting point this time is that if it can be made with store-bought Sapporo Ichiban Shoyu Flavor, anyone can eat it. Ryuji also mentioned being a little hopeful that, given the response to the previous video, the fried rice seasoning might eventually go on sale.

Besides the bagged noodles, the ingredients are Japanese leek, eggs, and pork. Since it's fried rice, leek goes in, and having meat makes it even better. This time there was leftover pork belly, so pork belly is used. Not wanting to waste the noodles either, they use both noodles and rice, like sobameshi.

Ryuji initially thought the fried rice seasoning was just the bagged noodles' powdered soup packed as is. But comparing the ingredient labels showed the contents were quite different, modified for fried rice. The main things found only in the fried rice seasoning were garlic powder, a bonito flake seasoning (in Ryuji's words, "basically something like Hondashi"), and ginger powder.

Since the manufacturer improved it to suit fried rice, Ryuji reasons that recreating it at home calls for improvements in the same direction. So this time, Hondashi and garlic powder are added. If you have ginger, adding a little makes it tastier, too. The logic is that closing this gap will get you close to that "insanely good fried rice seasoning." Grumbling "if you're tweaking it this much, I wish they'd just sell it," Ryuji says that since it isn't sold, they'll make it themselves.

The quantities are meant for 2 servings. One serving of noodles and one serving of rice are used, adding up to 2 servings. About 40 g of Japanese leek is chopped.

The pork belly is about 110 g for 2 servings. It's cut fairly small so it blends well with the rice. Pork offcuts or ground pork are fine too. The fried rice seasoning package actually says to use chashu, but chashu isn't something households keep on hand. So a pinch of sugar and 1 teaspoon of soy sauce are added to the cut pork and massaged in. According to Ryuji, this gives it "pretty much a chashu-like flavor." Since it's pork seasoned with soy sauce, it's a good enough substitute.

About 5 g of ginger is grated. It replaces the ginger powder in the fried rice seasoning, and can be left out if you don't have it. Ryuji says adding the aroma of ginger makes it extremely tasty.

For the rice, 200 g cooked at home is used. Ryuji explains that the Sapporo Ichiban representative had said home-cooked rice tastes better, so that advice was followed.

While taking out the noodles, Ryuji talks about the choice of flavor. Salt and miso flavors are also delicious, but since fried rice is basically a soy sauce dish, Ryuji thinks Sapporo Ichiban's shoyu flavor probably goes really well with it. Ryuji also speculates that the soup's chicken bone base may be another reason it pairs well with fried rice.

The noodles are crushed into fine pieces through the bag. During filming, the bag tore open midway through crushing, causing a commotion with the staff. The key is to break them down until they're "in a miserable, unrecognizable state," and Ryuji stresses crushing them more if they're not fine enough. These crushed noodles take the place of rice.

The crushed noodles and water go into a frying pan, which is covered to steam. Ryuji first said 150 cc, but then reconsidered with "maybe it was a bit more water," and decided to rehydrate with 170 cc this time. The steaming time is about 3–4 minutes. The noodles absorb the water, soften, and loosen up. Ryuji describes this state as "pretty much just like rice."

The steamed noodles aren't removed but pushed to the edge of the pan. Ryuji figures it's a hassle to take them out each time, and people wouldn't want to use another pot either. About 1 tablespoon of oil goes into the open space, the pork is stir-fried, and the grated ginger is added too. The amount of meat is up to you; this time it's on the generous side.

Two eggs are cracked in and cooked sunny-side up rather than beaten. According to Ryuji, frying them sunny-side up instead of beating them gives the whites more aroma and tastes better. Placing the rice on top of the eggs once they're somewhat cooked lets the yolks coat the rice, making for delicious fried rice. Meanwhile, the noodles pushed to the edge had gotten a little browned, almost like a crust.

Now the included soup packet goes in, along with the included pepper, and everything is stir-fried together. Ryuji says the toasty aroma of soy sauce really comes out. Because the noodles can be treated as part of the rice, it's also good for people who want something hearty.

Next, garlic powder is added, with Ryuji saying "you can put in a ton" while counting up to 12 shakes. Hondashi is used because the fried rice seasoning contained a bonito flake seasoning (the recipe in the video description calls for 2/3 teaspoon). The trick is to season it on the stronger side. Ryuji speculates that the fried rice seasoning contains bonito flake seasoning because the developers felt fried rice is better with bonito umami.

Since half the ingredients are noodles, pressing and spreading them out gives a light, separate texture. Finally, the Japanese leek is added, followed by about 5 more shakes of table pepper. The fried rice seasoning had quite a lot of pepper in it, so making it a little spicy makes it "perfect." To finish, it's adjusted with salt and pepper.

While still stir-frying, Ryuji said it was tastier than the Rahan made before. Once plated, the garlic powder aroma is strong, and the staff react with "it's like a restaurant." Others said you'd never guess half of it is noodles, and that if it were served at a restaurant, everyone would say it's delicious. It's nominally 2 servings, but there's enough that three people could share it.

When they actually ate it, the cast exclaimed in surprise, "I didn't think it would be this delicious." Ryuji emphasizes again that shoyu flavor is the best match. Salt and miso are good too, but this crisp chicken bone flavor suits fried rice. Other comments included that the bonito dashi really comes through and that the texture from the noodles is fun. Some said that, compared with eating regular fried rice, this one is tastier. A staff member also pointed out that yakisoba noodles would probably fall apart, but these hold together well. They also agreed that while it's junky, it doesn't have a snack-food flavor, and it's like the fried rice from a really good neighborhood Chinese restaurant.

Ryuji half-jokingly says that Sanyo Foods should make this into a frozen food, wanting something like a big 500 g bag. Someone also suggested a collaboration with a frozen food manufacturer that can make fried rice.

Finally, Ryuji says this recipe is easy to try. The ingredients are almost the same as regular fried rice, with just Sapporo Ichiban added. The shoyu flavor is sometimes sold by the single bag at convenience stores, so people hesitant to buy a 5-pack can start by buying just one bag to try. That said, Ryuji adds that once you make it, you'll definitely make it again, so you might as well buy 5 bags.

Ryuji rated this result as "on another level," calling it fried rice that surpasses regular fried rice, and urged viewers to try making it too.