Monday, February 21, 2011

Omuraisu Bento

A simple bento of omuraisu a.k.a. omlette rice and orange slices in juice. There are a couple ways to make omuraisu, some people wrap the rice in the egg, other people put the egg on top. For bento, the egg on top way is easier, so that's what I do :)

Simple Omuraisu:

bit liquid oil
half part Chopped onions
2-3 parts Cooked rice (day or more old preferred, esp. if it's been in the refrigerator -- the drier the better!)
1 part frozen peas
1 part frozen corn
ketchup to taste (about 2 T. per serving)
butter or vegetable oil
sake or cooking wine (optional)
mirin (optional)
sugar (optional)

For rice:
1. Heat up the oil in a wok or non-stick skillet and sautee the onions on medium-low until clear-ish.
2. Turn up the heat to medium and add the cooked rice, breaking it up with your wooden spatula. Once the rice is broken up, add the frozen peas and corn and reduce the heat. Cover.
3. After the frozen veggies have lost their frosty outer layer, uncover and stir quickly to prevent the rice from sticking to the pan.
4. Add a bit of salt to taste, and the scallions.
5. Once you the scallions become aromatic, add ketchup. Stir fervently and scrape the bottom of the pan often, otherwise the ketchup-rice will get stuck there.
6. Remove from heat and put in your bento.

For egg:
1. Using a different non-stick pan, heat up a small pat of butter, or vegetable oil, on medium heat.
2. Beat the egg(s) and, if using, sake/cooking wine, mirin, and sugar. You can do just sake/cooking & sugar, or just mirin and sugar, or just the liquid bits, but just sugar and egg is kinda wonky.
3. Once the butter is melted and just bubbling, or the oil is reduced in viscosity, pour in the beaten egg.
4. Once the egg is set on one side, but still slightly liquid on the other, flip it over carefully.
5. When the egg is all the way set, but not brown, remove it from the heat, fold it to the shape of your bento, and cover the rice with it.
6. Draw on it with ketchup (optional).

Happy Lunching!