Recipe: Omurais step by step with pictures | Handy.Recipes

Omurais

Cooked omurais

Time to cook: 30 minutes

Total Servings: 2

Nutritional Value

Omurice is a modern Japanese dish which is an omelette stuffed with rice and vegetables. It is a very hearty and beautiful dish that can be both an appetizing breakfast and a festive table decoration. As you might have guessed, the word omuraisu comes from the words "omelette and rice". Omuraisu is best eaten with a spoon. When the spoon cuts into the airy yellow egg, some hot, ketchup-colored rice spills out. And there's a solid portion of tomato ketchup on top of the egg to slather on the rice.

Author of the recipe

Ingredients for omurais:


  • Rice (Mistral Japanica) - 100 g
  • Champignons - 6 pcs
  • Onions - 1 pc
  • Garlic - 5 clove
  • Shrimp - 5 pcs
  • Green peas - 4 tablespoon
  • Semisweet white wine - 3 tablespoon
  • Parsley (to taste)
  • Ketchup (1 garnish, 3 in rice) - 4 tablespoon
  • Chicken egg (4 in first omelette. 4 in the second) - 8 units
  • Milk (2 for each omelet) - 4 tablespoon
  • Black pepper (to taste)

How to cook omurais step by step with photos


The king of Japanese cuisine, of course, is rice, which the Japanese had about 2,500 years ago. years ago. The Japanese call it "an indicator of national health. Rice is used to make a huge number of dishes in Japan. I will tell you about one of them... In Japan, omuraisu has long been a symbolic dish. It's cooked as a token of appreciation for a certain person. So omuraisu is a kind of culinary message. There are obligatory patterns or writings on top of the omelette with ketchup. By the way, the Japanese recipe for this dish was so diverse that there are even specialized cooking cafes where they make omuraisu with all kinds of fillings and additives keeping only two ingredients unchanged - rice and omelet. Here is a photo from an anime.

Here is a picture of the main ingredients for omuraisu. We'll cook Japanese omelet with rice from Mistral "Japonica". White as snow and very sticky, Japonica rice is an ingredient in most Japanese national dishes. When cooked, the nearly opaque, rounded grain of this variety of rice absorbs large quantities of liquid, becoming sticky but retaining its shape. Boil the rice as instructed, but with less water than usual.

While the rice is boiling, prepare the filling for the omelet. Finely chop onion and garlic. Cut shrimp into small pieces.

Cut mushrooms in small pieces. Fry garlic and onion in butter until golden brown. Then add wine and fry until the alcohol has evaporated.

Add the cooked rice and ketchup and stir. Season with salt. Warm it up a bit.

Then add green peas, chopped parsley, shrimp and stir-fry for two minutes.

Make an omelette! Whisk 4 eggs and milk in a bowl (for one omelette), stir in salt. Pour the egg mixture into a well heated frying pan with sunflower oil. The egg mixture should cover the whole surface of the pan, so it is better to take a medium sized frying pan.

Put half the rice mixture on top of the omelet, and wrap it around the omelet. In Japan, there are two ways: the first is to put the rice on the omelet, wrap it in the omelet and turn it over into a plate, the second is to simply take the omelet off the pan and cover the rice that is already in the plate.

An interesting fact is that it turns out that omuraisu is specially served with ketchup, with which you can write any phrase on the bright surface of the omelet. Many places even write the name of the person for whom you want to serve the omuraisu. A trifle but pleasant!

A little about the rules of table etiquette in Japan. The rules of Japanese table etiquette have been established for centuries. Their observance always evokes a friendly reaction from the Japanese. Before the meal begins, one should, usually with a slight bow, address the host with the word "Itadakimas!" It has many meanings, and in this case: "With your permission, I will begin the meal!" Normally, the first tray served to you has two bowls covered with lids. The one on the left is for rice (or empty rice bowl), and the one on the right is for soup. If the rice bowl is empty, you must hold the bowl with both hands and place it on the tray, which the rice-paying waiter (or hostess) will place in front of you. The bowl, filled with rice, is then placed onto your own tray. Only then take the sticks with your right hand, but not before the main guest took them. The bowl of rice is taken in the left hand and the chopsticks pick up the lump of rice. This fulfills an ancient Japanese tradition of beginning a meal with rice, the staple food. After the rice, a sip of soup is taken from the bowl, which is taken in the right palm. This is where the ritualistic part of the meal often almost ends. Next, you can eat whatever is served on the tray, in any order. There are a number of important conventions when eating rice. If there is rice left in the bowl, it means you have not finished eating. A clean bowl is a signal that you have finished your meal and you will be served tea. Bowls are covered with lids after tea. Chopsticks are placed on special racks during meals when not in use. Never leave them stuck in the rice. After the meal is over, the chopsticks are placed on a tray as a sign of the end of the meal with words: "Gotiso-sama!" ("Thank you for the treat!") and bowing.

Itadakimas!

Nutritional Value:

Whole Dish:
Calories
1541.7 Calories
Protein
113.3 g
Fat
57.3 g
Carbohydrates
136.2 g
Per Serving:
Calories
770.9 Calories
Protein
56.7 g
Fat
28.7 g
Carbohydrates
68.1 g
100g:
Calories
116.8 Calories
Protein
8.6 g
Fat
4.3 g
Carbohydrates
10.3 g

Black Pepper, Garlic, Tomato, Ketchup, Onions, Eggs, Parsley, Rice, Milk, Chicken Eggs, Mushroom, Champignons, Green Peas, Shrimp, Starters, appetizers, Semisweet White Wine

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