How To Make Omurice - A Japanese Rice Omelette

-In Japan,

rice

with

omelette

is one of the most popular homemade dishes. Yes, there are probably millions of variations and you may not even know it all. It's a challenge every weekend. ♪♪ Hello, my name is Shintaro Eleazar Okuda and I am from Bar Moga. Today I will show you how to

make

omu

rice

. So the first thing we will do is break the egg and

make

the egg mixture. What I use are eggs, milk and cream. The origin of the

omurice

dish dates back to the Taisho era of 1920. When World War I was about to end, we realized that as Japanese, we are too small to fight all over the world.

Literally, size-wise, we like it too small. So let's eat what Europeans eat, what other people eat, so that perhaps we will be bigger. As Japanese, we are not used to eating a lot of meat, grains and bread, especially gluten. It bothers our stomach. That's why we need to reinvent it so that we can eat it, consume it and not stay screwed. You will need a lot of eggs. You're not going to do it right the first time. I'm going to climb it. 42. ♪♪ My grandmother used to do this all the time when I don't want to eat fish or meat.

She would just take it out. Make sure you cut the whites, the egg whites. Once it is well mixed, you will strain this egg to add an extra silky texture. And be sure to strain as much as possible. If you don't strain it enough, when you add the milk and cream, the proportion will be a little different, so you won't get the right texture. Now it is about 700 grams. Now you are going to add 70 grams of cream and milk. Give it a light mix. If you overmix at this point, the heavy cream will obviously be whipped cream.

It makes a different texture. Alright, now this egg mixture is ready. It is nice. It is also important to give it a little rest because it has a lot of air. So when you cook it, the air pocket will absorb the heat, so it cooks faster. So now I'm going to do the fried rice part. What I like to use is our homemade ketchup. I do it at Bar Moga. Fresh tomatoes, freshly ground, with lots of spices. For this part of the rice, many people make it with onion and chicken. That's a classic version. Some people use ground beef.

Some people use pork. Some people use sausages. You know, people are lazy about that. They only use bacon. And you will still make fantastic omurice. Is my hometown really a countryside where the mountains, like the oceans, are right next door? My grandfather used to catch a fish at about 5:00 in the morning. You know, he would catch the fish and then open it right in front of me. The first thing he'll do is say, "Hey, Shintaro, come here. I'll open the fish." And it's like, "okay." And yes, that's how I started cooking. That's... that's my grandfather's side.

And my grandmother is just a super professional home cook. Now I'm going to make rice with chicken. I would also like to cut it a little larger because I like chicken. I just melted your butter. This should melt the butter. Don't burn it. And put the chicken. ♪♪ And, you know, this chicken is 40 or 50 percent cooked. Make sure you don't cook it all the way through because you're still going to cook the onions, then put the sauce in, and then heat it all the way through. So the chicken becomes too tough if you overcook it right now.

Then you will put the onions. Add salt and pepper. ♪♪ Sauté the onion until clear. It's time for me to add the rice. I like to cook rice with chicken broth. You can cook normal rice and it will be fine. Actually, this is what my grandmother taught me. It was very strict. "Shintaro, if you're going to cook rice, don't touch it. Just turn the pan upside down. That's how it's done." Now you are going to add the sauce. Homemade tomato sauce. The demiglace sauce: I use beef and tomato broth. Red wine, honey and all the other ingredients in it.

And keep reducing it for three days in a row to get this thick consistency. And demiglace sauce. If you don't have demiglace, you can obviously make it with store-bought tomato sauce. You turn it once to make sure the sauce heats through first. Once the sauce is hot, you simply turn it over to mix the rice and sauce. Just put that in a mold. Well. Put the rice. Put it on a plate in the center. And then I'll just rest it. Let's look at this. It just comes out in a nice little way. Now I'm going to show you how to make the

omelette

, which is the most difficult part.

So what you need is an 8-inch skillet, as new a nonstick skillet as possible. And canola oil. And make sure the pans are hot. And all parts of the pan are covered with oil. And the egg you just mixed. As soon as you put it in, you mix it. Move the pan up, down and around. Circle your chopsticks so it cooks like this. And tap it so the outside comes away from the pan. Scrape outside and inside. Move your pan as much as possible. And take out the side. Fold it. Some people don't even close it.

Some people don't even... they don't even try to fold it, they just give up, like, "Oh, yeah. It's like, you know, this is kind of liquid, right?" ?" And they fold it and put it on the rice. "Yeah, I guess that's okay." And they opened it. That's what I don't like. And put this in. Take the top off. Then you touch it. That little tap will make it roll automatically the egg. Okay, and then fold it again, make a nice soccer ball shape ♪♪ ​​We'll grab the top and just give it a slight twist Perfect it's like a nice soccer ball shape, no wrinkles. and it just feels sexy.

Place the side, to make sure it's completely sealed. Roll over the pan. Good to go. Now omurice is ready. And put this omelet very well on top of the rice. you have omurice. And you're just going to open it ♪♪ Bam. Top with the homemade demiglace sauce ♪♪ Okay, get back to your childhood mindset, then grab a damn spoon and eat it ♪♪ Delicious. It's perfectly cooked, unlike all those YouTube videos I've seen. So when I took a bite of omurice, it brought me back to when I was like 7 or 8 years old and I was really hungry, but I also want to play a video game.

My grandmother said, "Come, sit down and eat first." And I'd say, "Okay." And then Omurice comes to the table and I'm like, "Oh, cool. I'm getting off." So to see the recipe click the link below or come to Bar Moga to see me. ♪♪ ♪♪ ♪♪ ♪♪