Kansai-style seasoned rice with salted pork, onion, tomato, Usui pea, baby corn, shiitake, and fried scallion

Kayaku gohan is written with the characters for 'added medicine' (ka-yaku), originally referring to a supplementary medicine added to enhance the efficacy of Chinese herbal remedies. From that meaning, it came to refer to the ingredients added to mixed rice or udon, and it seems mixed rice itself came to be called 'kayaku gohan.' Because kayaku gohan uses seasonal seafood and vegetables, it produces a rice dish unique to that time of year, so it can be served across all four seasons. Also, by changing the type of dashi or the size of the ingredients, it becomes a meal that lets diners enjoy different aromas and textures. For this salted-pork kayaku gohan, using pure olive oil, which has less of a distinct character compared to extra-virgin, lets the deliciousness of the ingredients come through more, making it a dish also well received by female guests. If sesame oil or the like is used instead of olive oil, a Chinese-style kayaku gohan can also be made. Because salted pork, onion, and tomato pair well together, sautéing them in olive oil lets the cooked rice separate out nicely, finishing somewhat like a paella. Considering the moisture released by the onion and tomato, cooking the rice a little firmer makes it taste even better, I think. Depending on the season, it could also be interesting to add shrimp or asari clams and finish it even more like a paella.