One Dish

Cooking With Idols

2012.06.15 : Soft and fluffy omurice

Gonna tackle something I’ve been wanting to try for ages: omurice! This is a neat take on it, so let’s see how it goes.

Sakamoto Masayuki’s soft and fluffy omurice
Recipe type: Main, Breakfast
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Zucchini
  • Mushrooms (5-6)
  • Chorizo
  • Butter (1tbsp, 3tbsp)
  • Onion (1/4, minced)
  • Ketchup (2tbsp, four times)
  • Rice (300g)
  • White wine (appropriate amount)
  • Mustard (1/2tsp)
  • Water (1/4tbsp)
  • Salt (to taste)
  • Pepper (to taste)
  • Eggs (4)
  • Milk (4tbsp)
  • Tomato (1/2)
  • Basil (to garnish)
  1. Chop the zucchini into little tiny pieces
  2. Slice the mushrooms
  3. Chop the chorizo into little pieces (roughly the same size as the zucchini)
  4. Once that’s done, coat a pan in butter and drop in minced onions, chorizo, and mushrooms
  5. When that’s about done, throw in the ketchup
  6. Toss in the rice, cook it up with a good amount of white wine
  7. When the alcohol is gone, toss in more ketchup
  8. When that’s all mixed in, take the mustard and mix it with some water and toss it in and mix it with everything else
  9. Coat with salt and pepper to taste
  10. Plate the ketchup rice.
  11. Crack the eggs into a bowl, add in the milk and an appropriate amount of salt and pepper, mix it all together
  12. Coat a pan in butter
  13. Add in half the zucchini, coat with an appropriate amount of salt and pepper
  14. Add in half the eggs, scramble halfway (so it’s half-runny and half-scrambled) and plate
  15. Cut the tomato into 1cm pieces, mix ½ of it with the ketchup, and top the eggs and rice with it.
  16. Repeat previous two steps
  17. Garnish with basil and enjoy!


2012chorizomain dishomurice

tokaikko • November 26, 2014

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