Omuraisu arrives at your table as a perfect, smooth, quivering oval, a golden omelette perched atop a bed of fried rice. You slice into it and it spills open, fluffy and soft, dressing the rice with a rich, molten egg sauce.
- neutral oil, for frying
- ¼ onion, diced
- 2 button mushrooms, sliced
- 1 tbsp diced ham
- 185 g (6½ oz/1 cup) cooked rice
- 1 tsp soy sauce
- 1 tbsp tomato sauce (ketchup)
- 3 eggs, beaten
- beef demi-glace or tomato sauce, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat 1 tablespoon oil in a 20 cm (8 in) frying pan over high heat. Stir-fry the onion, mushroom and ham until the onion is translucent. Add the rice to the pan and fry until warmed through, then add the soy sauce and tomato sauce and stir to combine. Transfer to a plate and keep warm.
- Heat a clean non-stick frying pan over medium–high heat and add enough oil to cover the bottom. Pour off the excess oil so that only a thin coating is left, then add the eggs to the pan. Mix with chopsticks or a spatula until they are partially set but still runny.
- Transfer the eggs to a large bowl and whisk them to break up the curds. Clean the frying pan, heat it back up and coat again with oil. Pour out the excess oil and return the eggs to the pan, using the side of the pan to flip and shape them into an oval.
- When just set, carefully place the omelette on top of the rice and serve with demi-glace or more tomato sauce on top.
Recipe from Tokyo Local by Caryn Liew and Brendan Liew, Smith Street Books, RRP $39.99