Taste of Japan and Sake Live vol.44

IGTV Vol 44

Products used in "Taste of Japan and Sake vol.44"

Omu Rice オムライス  

Omu Rice is one of the most ‘asked’ recipes from all walks of life, from a Michelin starred chef to a home cook. The method varies depending on how the egg is finished, some is move technical in need of many practices, so we would like to share with you the ‘fail-proof’ recipe. The classic recipe uses chicken but we swapped it with a juicy and smoky Japanese style pork sausages with amazing texture.

Serves 1

Ingredients

3 Eggs
150g Cooked Rice *
1/2 Medium Onion
3 Japanese Style Pork Sausages
1 tbsp Milk
1 tbsp Sunflower Oil
Salt and Pepper
For the sauce
1 tbsp Tomato Ketchup
1 tsp Worcester sauce

*Learn how to cook sushi rice 
150g of sushi rice makes about 340g of cooked rice.

Preparations

  1. If possible, cook rice the day before and store in the fridge. Day-old rice works best for fried rice, regardless. Any surplus rice can be frozen for later use for up to a month.
  2. Mince onion into 3-4 mm pieces.
  3. Cut sausages into 5mm discs.
  4. Make sauce by adding tomato ketchup and Worcester sauce. Put aside.

Make fried rice

  1. Heat ½ of the oil in 30cm (end to end) non-stick frying pan over medium heat, cook the onion and sausages for 5 minutes or until the onion turns semi transparent and slightly brown.
  2. Add rice. Use a cutting motion with your spatula to break the clumps into small pieces.
  3. Add 1 Tbsp tomato ketchup, salt and pepper. Turn over the rice several times to blend with the seasoning, continue cooking for another 2 minutes. Transfer the rice to a plate. It will make the next stage easier if you make the rice into a rugby ball shape.
  4. Wipe the frying pan clean or wash and dry.

Make Omu-Rice

  1. Add eggs to a medium bowl, whisk until egg white and yolk are well blended but without frothing. Add milk and a little salt, whisk lightly to blend.
  2. Heat the rest of the oil in the non-stick frying pan over medium heat, pour eggs. Immediately, hold the chopsticks 5cm apart to the bottom of the frying pan, move them gently in circular motion to elevate the mass of the egg in the centre area. This fluffs up the omelette. This has to be done right at the beginning while the eggs are still very runny.
  3. When 80% of the egg is cooked (20% is still runny), turn off the heat.
  4. Slide the fried rice into the centre of the omelette, in the shape of a rugby ball. Maintain plenty of space on either side of the rice.
  5. Use the spatula to fold both sides of the omelette over the middle to cover the fried Carefully move the Omu Rice to the edge of the pan.
  6. Flip the frying pan to transfer the Omu Rice, seam side down, onto the plate.

 

Shape Omu-Rice

We are not perfect, so it is normall that it is a little out of shape. Do not worry.

Cover the Omu Rice with a kitchen paper, tuck in the egg (and the rice) under the Omu Rice by hands to form a rugby ball shape. Pour the sauce to serve.

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