This is a pleaser of a dish, though easy to create and suitable for all skill levels. To create Omurice, a Japanese nickname for omelet rice, simply serve over rice. I prefer sushi rice as I mentioned before, it has a lovely nutty flavor. Traditionally Omurice is served as a plain omelet over rice, drizzled with ketchup, but I prefer this asian influenced spin using tonkatsu sauce instead. Tonkatsu is a savory, sweet sauce, much like Worcestershire sauce, but thick and complex. We use it on everything.
Serve simply, or with all you favorite fillings.
Basics: What you need
2 whole eggs per person (or egg substitute)
1 teaspoon milk or water per egg to thin the mix.
dash of salt
pepper
butter
What makes it better:
Thinly sliced steak - room temp
thinly sliced green onion
sesame seeds
tonkatsu sauce
Shredded Mozzarella cheese
1/4 tsp or so Garlic powder
Whisk egg, water, and seasonings (yes, garlic too). In a medium hot SMALL nonstick pan, with a pat of melted butter. Pour the mix and immediately scramble until eggs are half cooked, this ensures a very fluffy omelet. Then slowly swirl the uncooked eggs to fill in the gaps and up the sides a little. Turn the temp down if its not cooking very quickly, browning the omelet it tasty, burning is not. Once the eggs are loosely set, sprinkle shredded cheese onto the entire surface. You may then start laying the strips of meat quickly onto one half of the omelet, add more cheese if you wish, and some green onion. Slide the omelet out of the pan onto a plate and as you are ejecting it, use the edge of the pan to fold in half. Drizzle the Tonkatsu sauce onto the top, sprinkle with sesame seeds and green onion, serve.
If you would like to add sliced veggies to the omelet, slice and cook them first. They will not cook sufficiently from raw inside the omelet. You would place them on top of the meat before serving and folding.
Serve on top of 1/2-1 cup of sushi rice for a deluxe breakfast. Rice and egg were made for each other.
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