Omurice

Cooking at home and sourcing ingredients
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Skillet Doux
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7 months ago

Though I have to do it far less often these days than I did in 2010, moving to Phoenix once got me in the habit of simply cooking the things that I couldn't find in restaurants around town.

Enter, omurice:

Omurice.jpg
Omurice.jpg (138.15 KiB) Viewed 166 times
Unless you're familiar with the form, it's perhaps a little tricky to discern the composition in this shot, since it's kind of just a big (delicious) lump, but the broad strokes are these:
  • Fried rice
  • Creamy omelet
  • Toppings
Much to my chagrin, the doux deux prefer theirs with ketchup, both in the fried rice and drizzled on top. (A perfectly common variant, but I feel dirty making it.)

For me, however, it's all about okonomiyaki sauce -- first shot into the rice while it's being stir-fried in the wok along with onion, cabbage, carrot and bacon. Then drizzled over the top along with Kewpie mayo (essential) and a lot of aonori.

In between is the omelet. Many of you have, no doubt, seen the viral video of a Japanese chef gently laying a plump omelet on top of a mound of rice and carefully scoring it across the top such that it flops open and spills its creamy, eggy guts everywhere:



I've probably tried it two dozen times at this point, and I've yet to get it right. Either I overcook the center, or it's so jiggly that it doesn't hold its form long enough to be balanced on top, or it just doesn't quite fall to the sides in the gorgeous, symmetrical fashion. So I give up. I just gently scramble eggs, let them develop some nice, thick curds and then quickly set the bottom while leaving the top very loose (note, runny egg mingling with okonomiyaki sauce and mayonnaise at the edge of the plate).

Mine's largely informed by the recipe at Serious Eats, though I take some issue with the stir-fry technique. (Why fry the rice first and set it aside? Start with the pork -- let that fat render out -- then add veg, then add rice. Simple.)

Highly recommended. Be prepared to nap afterwards.
Dominic Armato
Dining Critic
Arizona Republic | azcentral.com
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LaPan
Posts: 273
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Location: Chandler, AZ
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7 months ago

Japanese Moko Loco, eh?
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Skillet Doux
Posts: 3437
Joined: 7 years ago
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7 months ago

LaPan wrote:
7 months ago
Japanese Moko Loco, eh?
Less meaty, but in the same milieu :-)
Dominic Armato
Dining Critic
Arizona Republic | azcentral.com
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