A Japanese-style omelet rice recreated from the omelet rice at a restaurant called torse in Yutenji, Tokyo. The rice, flavored with the umami of tuna and bonito flakes, is gently wrapped in fluffy, half-cooked eggs. Melting cheese blends in for a new sensation of deliciousness. This is an easy-to-make new standard for omelet rice at home.
Ingredients
Main Ingredients (1-2 servings)
- 1 can tuna
- 200g rice
- 3 eggs
- 20g cheese
- Parsley to taste
- 10g butter
- About 3g bonito flakes
Seasonings
- [A] 1 tbsp mayonnaise
- [A] 1 tsp soy sauce
- [A] Salt and pepper to taste
- Ketchup to taste
Steps
- Crack 3 eggs into a bowl and mix thoroughly without whisking, cutting through the egg whites. [This is the key!] Mixing thoroughly will result in a fine-textured, beautiful omelet rice. The point is to mix while keeping the whisk at the bottom of the bowl to cut through the egg whites.
- Finely chop parsley to taste.
- Melt 10g butter in a heated frying pan, add 1 can of tuna (with the oil) and 200g warm rice, and mix well until the rice is loosened.
- Once the rice is thoroughly loosened, add 1 tbsp mayonnaise and 1 tsp soy sauce.
- Further add about 3g bonito flakes while crushing them, and season with salt and pepper to taste. It's okay if it's slightly under-seasoned at this point. After mixing, add 20g pizza cheese and mix briefly, then set aside to melt from the residual heat.
- Prepare a wet cloth on the side. Add about 1.5 tbsp oil to a non-stick frying pan (24cm recommended) and heat over low to medium heat. [This is the key!] The guideline is a temperature where a small amount of egg mixture solidifies, so don't overheat the pan. If it starts to smoke, cool it down with a wet cloth.
- Pour the mixed egg mixture into the warmed frying pan.
- While the outer egg is solidifying, quickly stir it inwards.
- Once it has solidified to some extent, move the frying pan away from the heat or place it on a wet cloth to stop the cooking. The ideal is for the surface of the egg to remain liquid and gooey.
- Place the prepared tuna rice in the center of the egg. Leave some margin to make rolling easier.
- Using a rubber spatula, peel the outer edge of the egg and attach it to the rice. Tilt the frying pan towards you, attach the near side, then slide it towards the back and use the curve of the pan to wrap the far side.
- Tilt the frying pan, slide the omelet rice to the tip, and flip the frying pan while catching it with a plate.
- Even if the shape is distorted, use a paper towel to press and shape it into a beautiful omelet rice.
- Finish by drizzling with ketchup to taste and sprinkling with chopped parsley.
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