A vos casseroles.
For 2 Omuraisu:
- vegetable oil, 1-2 tablespoon
- 1/2 onion, finely chopped
- 5 eggs
- pinch of salt, pinch of sugar
- 50-100g chicken thighs, or sausage, or bacon, or a mix of it, any meat you want to put in the fried rice, really. Chopped into 1cm cubes.
- 3-6 mushrooms, or any vegetable you want to put in the fried rice. Chopped.
- about 120g steamed rice, cooked the day before works best.
- white wine, about 2 tablespoons
- oyster sauce, 1 tablespoon (optional)
- ketchup, about 4 tablespoons
- salt, pepper

Slightly beat the eggs in a bowl with a pinch of salt and sugar.

And now comes the difficult part:
Take the pan off the heat and fold the chicken rice mixture free side of the Omuraisu almost all the way over the chicken rice mixture.

Keep rolling slowly until the edges of the Ouraisu are again facing up, and then roll once more onto the plate it is to be served upon.

The Omuraisu should have it's edges facing down in the final position, so as to appear to be a regular omelette. Top with ketchup.
As you can see on the photos, M. wins the competition with a quite professional Omuraisu, while H's Omuraisu looks a bit more sad. No, actually it was the other way around, as you probably guessed.
Talent requires practice....
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