ライス入りオムレツ

Omelettes Filled with Rice

An omelette, but not as you may know it. Japanese omelettes are flavoured with soy sauce and mirin and filled with a mixture that often includes rice and chicken. Hearty enough to be served as a main meal with some Japanese mayonnaise on the side.

SERVES 4 AS A MAIN

275 g (9¾ oz/1¼ cups) Japanese short-grain rice

25 g (1 oz) butter

a few drops of sesame oil

1 onion, finely chopped

2 garlic cloves, crushed

2 teaspoons finely chopped fresh ginger

250 g (9 oz) chicken thigh fillets, diced

50 g (1¾ oz/¹/₃ cup) frozen peas, thawed

125 ml (4 fl oz/½ cup) tomato sauce (ketchup)

OMELETTES

8 eggs

2 teaspoons Japanese soy sauce

1 tablespoon mirin

1 teaspoon caster (superfine) sugar

CONDIMENTS (OPTIONAL)

Japanese mayonnaise

tomato sauce (ketchup)

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 the 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 over the top, then put the lid on and allow to sit for 15 minutes. Cool completely, then rinse well.

Melt the butter in a large frying pan, then add the sesame oil and onion and cook over medium heat for 8–10 minutes, or until golden. Add the garlic, ginger and 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, until the chicken is cooked and the rice is completely heated through. Season to taste, then cover and set aside while you make the omelettes.

Lightly oil a Japanese omelette pan or non-stick frying pan and put over medium heat. Combine all the omelette 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 omelette. Put a serving plate over the top and very carefully invert the omelette onto the plate so the seam is on the bottom. Repeat with the remaining mixture to make four omelettes.

Serve with a little mayonnaise and tomato sauce, if you like.