Omurice

Last week I made omurice for the first time. The first two were a bit misshapen, but by the third try I managed to make a properly-formed omurice! I was so proud of it that I grabbed a camera to commemorate the success – but not before I took a bite out of it to make sure it tasted ok

I didn’t follow the recipe to the letter for the ingredients, but I figured you should be able to put whatever you want in fried rice. For mine I pan-fried ground pork, bits of cabbage, onions, frozen peas/corn/carrots, and added in the mixture of ketchup, cooking wine, and a bit of salt and pepper for flavoring. Then I added leftover rice to the mix, set the finished fried rice aside, and started on the “omu” part of the omurice, by frying two beaten eggs (on medium heat) for each serving.

The trick to making pretty omurice that “looks like the ones in restaurants,” per my awesome cookbook, is to put the fried rice on the eggs when they’re half-cooked through and still a little runny – turn the heat to low if needed – then slide half of the omurice on the plate before flipping the pan over. This was a bit tricky, but since I’m not an experienced cook by any means and I did get the hang of it by the third try, I’d say it’s very doable.

Omurice is one of those ultimate Japanese comfort foods that I’ve always wanted to learn to cook, so this was a fun cooking venture for me. That it got the thumbs-up from my boyfriend and his cousin was an additional plus, even though we were having omurice for dinner instead of breakfast ;D