#tokitaka

Inktober día 22

Japanese Omurice from Rokuhoudou no Yotsuiro Biyori

(Best viewed on a computer - tumblr mobile seems to eat up all my gifs!)

I always love new takes on ‘classic’ food, as well as food which hold a special memory/meaning to a character. This was the first dish served before they opened the restaurant for real - when someone was disappointed that Sui’s grandpa’s cafe was not open anymore - made with whatever was left in the kitchen.

Ingredients (for 2)

100 g butter

1 carrot, diced

1 yellow onion, diced

100g shirasuboshi (pic below) Basically small whitebait?

225 ml short grain japonica rice, uncooked

Men Tsuyu - get the whole bottle ready. (Noodle soup base for dipping cold soba/udon into. It’s basically soy sauce mixed with dashi, so you can approximate your own if you don’t have a Daiso nearby where it’s just $2.)

2-3 eggs per plate, beaten. (depending on size of eggs. You need a good fluffy omelette. So 4-6 eggs if you’re cooking for 2 people.)

1.5-2 tbsp starch (katakuriko)

For Garnish

¼ daikon radish, peeled and grated.

Seaweed (nori) strips (or cut your own)

Spring Onions, chopped.

Method

Set the rice to cook in your rice cooker! (This will take at least 20 mins so you can do all the other prep work in the meantime.)

Melt butter in pan.

Add in the onions and saute on low heat till transparent.

Add in the carrots and saute until slightly soft.

Add in the shirasuboshi, and stirfry for about 2-3 minutes.

Add in the rice, and toss well to mix.

Add the tsuyu to coat the rice to taste.

Remove rice from pan onto plates.

Heat the pan again with some oil or butter.

Pour the beaten eggs (plate by plate) into the pan and keep stirring your spatula, as if cooking scrambled eggs. But stop when the eggs start to solidify, so that you still get a good thick creamy omelette.

Cover the pan so that the top of the egg cooks after that for about 30 secs-1min.

Slide egg onto rice to cover it.

Repeat 9-12 for other people’s plates.

Dissolve the starch in 300ml of water, and put it into the pan.

Add the tsuyu to taste again and cook, stirring so it doesn’t clump, until the sauce is thick!

Pour sauce over the omelette and rice.

Garnish with radish, seaweed, and spring onions! I found that using a ladle to make a depression at the top of the mound helps the radish sit better.

Serve with green tea and enjoy! Good for people who hate fish!

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small Tokitaka so cuuute~~