Today I’ll show you how to make another of Japan’s favourite dishes. We normally use only chicken and onion, but this recipe is a great way to use up any left over veggies or even frozen ones. It takes roughly 5 mins preparation time and 10 minutes cooking time. I will show you 2 kinds of omu rice – one standard one and one deluxe one which is called Tampopo Omu Rice (Dandelion Omu Rice)! All this can be made for roughly $3!
Along with teriyaki chicken, omu rice is one of the most popular Japanese recipes I’ve come across.
Ingredients (for 2)
2 small bowls of rice
3 slices of rindless bacon (can also use chicken or sausage)
Half an onion
1/4 green pepperSmall handful of sweetcorn
3 small mushrooms
Half a handful of grated cheese
One tbs milk or cream
Salt & Pepper
One big squeeze of Ketchup
Knob of butter
Add a bowl of cooked rice to the pan and mix well. If you have some, add a small drop of white wine to the mixture – this will give depth to the dish and also help lift he rice from the pan when it comes to serving.
When the egg mixture is half cooked, place the rice mixture from your other pan in the middle and wrap it with the eggs like you would an omlette. Add some more ketchup on top if you wish and this is the end of the regular Japanese omu rice recipe.
Dandelion Omu Rice
(Continuing from step 6)