Thursday, December 16, 2010
Omuraisu! Or, how sometimes it's okay to put ketchup on rice
Days off usually mean more culinary exploration.
I've been wanting to make "omuraisu" or "omelet rice" for a while, but I just hadn't gotten around to it. I'm not sure what prompted me to make it today, but I'm glad that inspiration struck because it's tasty. Oh yoshoku, how deliciously ironic you are.
I used Maki's recipe, as she's very reliable for this sort of thing. I did add a little salt to the onions (which isn't called for) but since I was using unsalted butter I figured it was fine.
Basically you dice half a small onion and saute it in butter, then you add half a cup of chicken or ham (I used ground chicken that was in the fridge) and cook that through. Add a cup of rice and two tablespoons of ketchup and mound on a plate. Then you beat two eggs and half cook an omelet and flip it onto the rice mound (runny side down). A little more ketchup on top and you're good to go.
I didn't really measure the amount of chicken I put in (I was trying to use it up) but it made a hefty omelet.
I made some glazed carrots to go on the side. That was two carrots (for two servings), peeled and chopped roughly, maybe a quarter inch of grated ginger, a splash of soy sauce and two tablespoons of simple syrup. I added enough water to cover and let it reduce down. I actually added more water as the carrots weren't soft enough and had to let it reduce again, but I don't think that hurt anything.
It was a very yellow/orange/red kind of meal, but that's not a bad thing.
What are your views on the ketchup raise combination?