{"id":17358,"date":"2015-03-08T21:35:04","date_gmt":"2015-03-08T20:35:04","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=17358"},"modified":"2015-03-08T21:35:04","modified_gmt":"2015-03-08T20:35:04","slug":"open-omurice-with-hot-gochujang-sauce-and-mushrooms","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=17358","title":{"rendered":"Open Omurice with Hot Gochujang Sauce and Mushrooms"},"content":{"rendered":"

\"omurice_\"My\u00a0favourite omelette is\u00a0the French-style, rugby ball-shaped fluffy one, which apparently gives a very clear idea of a professional chef’s skills. I often\u00a0order it for lunch in France, but\u00a0I\u00a0haven’t mastered it yet, so\u00a0whenever I make an omelette, it has to be the\u00a0easiest flat one. The famous Japanese omurice (fried rice with an omelette) has\u00a0two main versions: rice wrapped into a round thin\u00a0omelette or topped with the fluffy thick\u00a0one. I was glad to discover that Japanese Soul Cooking<\/a>, from which I sourced my very first omurice,\u00a0features the former\u00a0version. Yesterday\u00a0I decided\u00a0to “koreanise” it a bit and replaced the customary ketchup with hot gochujang sauce. It\u00a0proved\u00a0such a great idea, I couldn’t wait to share it with you. Actually, I\u00a0think I will never go back to the standard mild omurice!<\/p>\n

For those who have never heard about this dish, omurice\/omuraisu (\u30aa\u30e0\u30e9\u30a4\u30b9) belongs to\u00a0“youshoku” (\u6d0b\u98df)<\/span>,\u00a0Japanised Western dishes, the category which\u00a0includes such dishes as korokke (croquettes)<\/a>. \u00a0The dish was apparently invented in Tokyo at\u00a0the beginning of the XXth century and its name is a contraction of “omelette” and “rice”. As I have mentioned, it consists of two parts: “chikin rice” (cooked rice, fried with chicken, onion and carrot, then seasoned with ketchup)\u00a0and\u00a0the omelette, either wrapped around the rice or made into a fluffy shape and put on top.\u00a0Whatever the version, the dish is served\u00a0either with more ketchup on top or with a generous amount of demi-glace sauce.<\/p>\n

The omurice where fluffy soft omelette served on top of the rice is often called “Tampopo omurice”, with reference to the legendary Japanese film “Tampopo” (if you like Japanese cuisine, you must see it, not only because of omurice!). See the beautiful Hiroyuki’s Tampopo omurice here.<\/a><\/p>\n

I have never tasted omurice in Japan and while preparing my first homemade version\u00a0I was afraid double presence of ketchup would spoil the rather promising result, but maybe because I’ve used my own homemade ketchup<\/a>, I found it surprisingly good. On one hand, I was thrilled to discover another egg dish in my long collection, but at the same time\u00a0this way of using leftover rice is\u00a0a nice alternative for fried rice or rice-based salads I’ve been making for years.<\/p>\n

Apart from the gochujang sauce, I have also changed the “chikin rice” ingredients, skipping the carrot and peas and replacing them\u00a0with mushrooms. As you see above, I have also made too much “stuffing” to close the omelette\u00a0properly (by “properly closed” I mean something like Nami’s perfect Omurice you can admire here<\/a>), so I named it “open” \ud83d\ude09 \u00a0If you want to follow\u00a0the original recipe, I invite you to buy the wonderful\u00a0Japanese Soul Cooking by Tadashi Ono and Harris Salat<\/a>.<\/p>\n

TIPS: If you are don’t like\u00a0ginger, you can skip it\u00a0and the gochujang sauce will be equally good (I liked it here though; it added a nice fresh kick).<\/p>\n

Egg dishes get cold very quickly, so I strongly advise serving omurice on a warmed plate (heated in the oven, set\u00a0at lowest temperature).<\/p>\n

Whenever using leftover cooked rice I always warm it a bit in the microwave. Thus\u00a0grains are\u00a0easier to separate.<\/p>\n

Preparation: about 30 minutes<\/em><\/p>\n

Ingredients (serves one):<\/em><\/p>\n

1\/4 chicken breast<\/em><\/p>\n

3 medium or big\u00a0button mushrooms (called cremini, when dark)<\/em><\/p>\n

1 small onion or shallot<\/em><\/p>\n

3 heaped tablespoons steamed Japanese rice<\/em><\/p>\n

3 tablespoons chicken stock<\/em><\/p>\n

oil<\/em><\/p>\n

Omelette:<\/em><\/p>\n

2 eggs<\/em><\/p>\n

3 tablespoons of milk or cream<\/em><\/p>\n

salt, pepper<\/em><\/p>\n

Gochujang sauce:<\/em><\/p>\n

2 tablespoons gochujang<\/em><\/p>\n

1 tablespoon sake<\/em><\/p>\n

1 tablespoon honey or syrup<\/em><\/p>\n

1 tablespoon low-sodium soy sauce or 1 teaspoon normal soy sauce<\/em><\/p>\n

1 garlic clove, crushed or grated<\/em><\/p>\n

(1\/2 teaspoon grated fresh ginger)<\/em><\/p>\n

toasted sesame seeds<\/em><\/p>\n

Cut the chicken and the mushrooms into small pieces.<\/p>\n

Slice the onion finely.<\/p>\n

Put a bowl and a plate to warm in a cool oven (set at lowest temperature).<\/p>\n

Fry the chicken bits, the onion and the mushrooms.<\/p>\n

Add the rice, the gochujang sauce and the stock.<\/p>\n

Simmer at low heat until everything is hot (make the liquids thicken if the sauce is not thick enough).<\/p>\n

Place the rice mixture into the warm bowl and keep in the oven until needed.<\/p>\n

Prepare the omelette mixture.<\/p>\n

Heat some oil in a pan and fry the omelette, destroying the bubbles which will form.<\/p>\n

When the top of the omelette is almost set, put the pan aside.<\/p>\n

Place the omelette on the heated\u00a0plate.<\/p>\n

Place the rice stuffing at the half of the omelette. (You can also do it in the pan but I found the transferring process very difficult).<\/p>\n

Cover it with the other half, spread some gochujang sauce on top and sprinkle with sesame seeds.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

My\u00a0favourite omelette is\u00a0the French-style, rugby ball-shaped fluffy one, which apparently gives a very clear idea of a professional chef’s skills. I often\u00a0order it for lunch…<\/p>\n","protected":false},"author":1,"featured_media":17359,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[80,185,77,82,44,20,206,22],"tags":[43,12],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17358"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17358"}],"version-history":[{"count":21,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17358\/revisions"}],"predecessor-version":[{"id":17384,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17358\/revisions\/17384"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17359"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17358"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}