Omurice is a famous modern Japanese fusion formulation unique blending Western omelette plus Japanese fried rice. Omurice is a "western style" meal made in Japan in the early 1900s. This's commonly savored in the house however even can be discovered at numerous western food restaurants in Japan.
Omurice can possibly be covered with cream dressing or demi-glace brown marinade, while simple Omurice is typically doned with ketchup. The rice is normally pan-fried with ketchup and chicken, then covered in a delicate piece of egg omelette.
Ingredients:
• 1 chicken thigh, rinsed and pat dry
• ½ medium onion
• 1 Tbsp. olive oil
• Salt
• 1 tsp. soy sauce
• Freshly ground black pepper
• 1½ cups cooked Japanese rice
• ½ cup frozen mixed vegetables, defrosted
• 1 Tbsp. ketchup and more for decoration
For 1 omelette:
• 3 Tbsp. sharp cheddar cheese
• 1 large egg
• 1 Tbsp. olive oil
• 1 Tbsp. milk
Directions:
1. Slice the onion carefully.
2. Slice the chicken into 1/2" (1 cm) slices.
3. Heat the oil in a non-stick frying pan and fry the onion till lightened.
4. Include the chicken and cook up until no more pink.
5. Include the blended veggies and season with salt and pepper.
6. Include the rice and get into little slices.
7. Include ketchup and soy sauce and mix everything consistently with a spatula.
8. Move the fried rice to a plate and clean the frying pan.
9. Blend the egg and milk side by side in a little bowl.
10. Heat the oil in the frying pan around medium high heat (ensure the surface area of the frying pan is perfectly coated with oil).
11. If the pan is hot, pour the egg mix right into the frying pan and pitch to cover the bottom of the frying pan.
12. Reduced the heat, if the bottom of the egg has actually fixed (however still smooth on top)
13. Place the cheese and the fried rice aside from the omelette.
14. Utilize the spatula to fold up both sides of omelette towards the center to cover the fried rice.
15. Gradually transfer the omurice to the edge of the frying pan.
16. Keep a plate in one hand and the frying pan in the other hand, turn the frying pan and transfer the omurice to the plate.
17. Although it's still hot, cover the omurice with a paper towel and form it into Rugby football shape.
18. Sprinkle the ketchup on the top for embellishment. Go on creating omelette till the fried rice is all utilized.
Ingredients:
• 1 chicken thigh, rinsed and pat dry
• ½ medium onion
• 1 Tbsp. olive oil
• Salt
• 1 tsp. soy sauce
• Freshly ground black pepper
• 1½ cups cooked Japanese rice
• ½ cup frozen mixed vegetables, defrosted
• 1 Tbsp. ketchup and more for decoration
• 3 Tbsp. sharp cheddar cheese
• 1 large egg
• 1 Tbsp. olive oil
• 1 Tbsp. milk
1. Slice the onion carefully.
2. Slice the chicken into 1/2" (1 cm) slices.
3. Heat the oil in a non-stick frying pan and fry the onion till lightened.
4. Include the chicken and cook up until no more pink.
5. Include the blended veggies and season with salt and pepper.
6. Include the rice and get into little slices.
7. Include ketchup and soy sauce and mix everything consistently with a spatula.
8. Move the fried rice to a plate and clean the frying pan.
9. Blend the egg and milk side by side in a little bowl.
10. Heat the oil in the frying pan around medium high heat (ensure the surface area of the frying pan is perfectly coated with oil).
11. If the pan is hot, pour the egg mix right into the frying pan and pitch to cover the bottom of the frying pan.
12. Reduced the heat, if the bottom of the egg has actually fixed (however still smooth on top)
13. Place the cheese and the fried rice aside from the omelette.
14. Utilize the spatula to fold up both sides of omelette towards the center to cover the fried rice.
15. Gradually transfer the omurice to the edge of the frying pan.
16. Keep a plate in one hand and the frying pan in the other hand, turn the frying pan and transfer the omurice to the plate.
18. Sprinkle the ketchup on the top for embellishment. Go on creating omelette till the fried rice is all utilized.
No comments:
Post a Comment