Omelette Rice（オムライス）【1】
Today’s recipe is Omurice（Japanese Omelette Rice）.
The rice is pan-fried with ketchup and chicken（Chiken rice）, then wrapped in a thin sheet of egg omelette.
I think, Omurice is one of the most difficult dishes to cook in Japanese cuisine.
Some people say that it takes three years to learn how to cook Omurice, even professional chefs...
For example, this is on article(In Japanese) in which he has failed making Omurice .
I would like to make a better omelette...
１．Making Chicken rice
Dice one breast of chicken into 1cm chunks (or as you like).
Heat butter in a pan and saute the chicken until no longer pink.
Season with salt and pepper and a chicken consomme cube (broken).
Add rice and break into small pieces.
Add ketchup and combine everything evenly with a spatula.
Transfer the fried rice to a plate and pull out a mold.
Wash the pan (or use a fresh one).
2. Making Omelette
Whisk two eggs and fresh cream together in a small bowl.
Heat butter in the pan over a medium high heat.
When the pan is hot, pour the eggs mixture into the pan.
Lower the heat.
3. Ready-To-Eat
Lay the Omelette on the rice.
Decorate with ketchup.
Time to Eat !
ーー
A perfect omlette will be cooked evenly and have just the right texture.
Some prefer their omelette thinner and with a firmer texture.
Others prefer their omelette thicker with a softer lightly simmered and served moist.
I used much ketchup in this time, but I usually use demi-glace sauce（image below) instead of ketchup.
ーー
【Extra edition】
Chiken rice is very convenient. You can use it in Doria, and also have it with salad.
ーー
I found an Omurice Class in Kansai, Japan.
I want to plan an Omurice Class like this, using shared a space in Tokyo .
