Yoshoku means ‘Western Food’ but it actually refers to those new dishes of the late 19th and early 20th centuries which the Japanese adapted to suit themselves. Among them is Omuraisu, A soy- and mirin-seasoned omelet wrapped around flavored rice.
Ingredients: (Serves 4)
- 300 g (10 oz/1¼ cups) Japanese short-grain rice
- 25 g (1 oz) butter
- A few drops sesame oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons fresh ginger, finely chopped
- 250 g (9 oz) boneless, skinless chicken thighs, diced
- 60 g (2 oz) peas frozen, thawed
- 125 ml (4 fl oz/½ cup) tomato sauce, plus extra to serve
- Japanese mayonnaise, to serve, optional
For the Omelets:
- 8 eggs
- 2 teaspoons shoyu (Japanese soy sauce)
- 1 tablespoon mirin
- 1 teaspoon caster (superfine) sugar
Method:
Rinse the rice several times in cold water until the water runs clear, then drain in a colander for 1 hour. Put in a saucepan with 375 ml (13 fl oz/1½ cups) water. Bring to the boil, then cover with a tight-fitting lid, reduce heat to low and simmer for 15 minutes. Turn off the heat but leave the pan on the hotplate. Working quickly, remove the lid, lay a clean tea towel (dish towel) over the top, replace the lid and set aside for 15 minutes. Cool completely, then rinse well.
Melt the butter in a large frying pan, add the sesame oil and onion and cook over medium heat for 8-10 minutes, or until golden. Add the garlic, ginger and diced chicken and cook, stirring, for 1 minute, or until the chicken starts to change colour. Add the peas and tomato sauce and mix well. Add the rice and mix again until the rice is evenly pink from the tomato sauce. Continue cooking, stirring occasionally, for about 5 minutes, or until the chicken is cooked and the rice is completely heated through. Season, then cover and set aside while you make the omelets.
Lightly oil a Japanese omelet pan or non-stick frying pan and put over medium heat. Combine all the omelet ingredients in a bowl and lightly beat. Pour one-quarter of the egg mixture into the pan. Using chopsticks or a soft spatula, gently drag the outside edges of the egg into the centre until it just starts to set, then leave to cook for 1 minute. Spoon a quarter of the rice mixture along the centre line of the egg, then very carefully fold two sides towards the centre, over the rice, so you have a rectangular omelet. Put a serving plate over the top and very carefully invert the omelet onto the plate so the seam is on the bottom. Repeat with the remaining mixture to make three more omelets.
Serve with extra tomato sauce and a little mayonnaise, if you like.
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