Omuraisu Japanese Omelette Recipes

Steps:

• Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
• Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
• To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
• Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
• Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
• Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.

Steps:

• Cut chicken thigh into 1cm cubes, Finely chop the onion and thinly slice the mushroom cap.
• Keep all ingredients separate.
• Melt 10g Butter in a hot frying pan.
• Saute first the onion, then add chicken and finally the mushroom.
• Once the onion is partly transparent and the chicken is nearly pink-free, season with the ketchup.
• Add 60 g cooked rice, the wine and season again with some salt and pepper.
• Saute until chicken is done and lightly brown.
• Turn off the heat and leave in pan.
• Break 3 eggs into a bowl and add a touch of salt and pepper.
• Don't beat the egg!
• Just mix it with 10 stokes of a fork or chopsticks.
• Melt 10g of butter in a new frying pan over medium-high heat.
• Pour in the egg mixture.
• Spread the egg quickly with 3 broad strokes while moving the frying pan back and forth.
• When the egg is half done, place the rice and chicken mixture in, offset to one side.
• Take the frying pan off the heat and fold the chicken rice mixture free side of the Omuraisu almost all the way over the chicken rice mixture.
• Roll the Omuraisu in the pan by raising one side and tapping the handle so that we gradually wrap the rice inside the omelette.
• Keep rolling slowly until the edges of the Ouraisu are again facing up, and then roll once more onto the plate it is to be served upon.
• The Omuraisu should have it's edges facing down in the final potition, so as to appear to be a regualr omelette.