How to make a Japanese Rice Omelette.
INGREDIENTS: Serves 2
For the Rice:
- 2 tablespoons butter
- ½ medium onion, cut in 1/2-inch dice (about 3/4 cup)
- 1 medium carrot, peeled, cut in 1/4-inch dice (about 3/4 cup)
- 2 to 3 slices ham, cut into 1/2-inch pieces
- 2 cups cooked medium-grain rice, preferably day-old or cooked a little dry
- 2 tablespoons ketchup, plus more for serving
- 1 teaspoon soy sauce
- ¼ cup frozen peas
- 1 tablespoon chicken stock or dashi (optional)
- Salt and pepper
- Canola or safflower oil, or other neutral oil
For the Omelette:
- 1 teaspoon canola or safflower oil, or other neutral oil
- 4 eggs
- 1 teaspoon dashi or water
- Salt and pepper
- Heat a large skillet over medium-high heat.
- 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.
- In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelette pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high heat.
- 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 omelette, and tap the pan firmly against the stove to release the omelette.
- Turn the omelette 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 omelette.
- Dress the omelettes with a zigzag of ketchup (or a cute design if you’ve got a steady hand), and serve.
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