June 28, 2013

Tampopo-Style Omurice/たんぽぽ風オムライス

Omurice is a favorite of almost everyone in Japan, so is Napolitan. Tomato ketchup is inexpensive, healthy, and above all, very tasty. I know, however, that these dishes, as well as tomato ketchup, are not very well received by... some people in the world.
Anyway, two days ago, my wife made omurice as part of supper, but I didn't have it because I was on a diet. Today, I decided to make Tampopo-style omurice for lunch with the leftover chicken rice.

So, I reheated the chicken rice in the microwave,
and transferred to a plate.
I then made an omelet with three large eggs, and placed it on top of the chicken rice.
Then, I made a horizontal incision along the center of the omelet to open it.
I guess I overdid the omelet...
I put more ketchup!
Needless to say, very yummy!
Here is a video on YouTube, showing the real Tampopo-style omurice served at Taimeiken.


Fräulein Trude said...

But even overdone it looked just like the omlets of the other chefs on youtube.
In my opinion omurice is one of the greatest dishes made with leftovers on earth :-)

Hiroyuki said...

Kiki: Thanks. My trick is to use one part margarine (or butter) and one part salad oil.

Stacy said...

Neat video!
I would like to also share a video of the most impressive omelette slicing I've ever seen (not taken by me but found online)


too bad he ruins it with way too much sauce at the end (just my opinion haha)

Hiroyuki said...

Stacy: Thanks for the link. The chef slicing the omelet himself. At Taimeiken, they serve omurice with the omelet un-sliced.

Ruins it? Visually speaking, you may be right, but considering the aroma and flavor, I appreciate that generous amount of demi-glass sauce!

Sissi said...

Hiroyuki, thank you for reminding me of Tampopo. Such a wonderful film... and your omelet looks exactly like the one from the film! One of the best scenes.
It's another egg dish I should learn! Never enough of egg dishes!

Hiroyuki said...

Sissi: Thanks for your compliment!

Do make your own version of omurice, leaving out ketchup altogether if you happen to hate it!

Sissi said...

Hiroyuki, I like ketchup a lot, but I prefer the one I make on my own ;-) Compared to the industrial ketchup it's super concentrated in tomatoes (no thickeners: I cook it as long as required to obtain a good thickness). Unfortunately, it is quite expensive to prepare so I always wait for the end of summer and look for cheap offers on farmers markets.
Some time ago I played a lot with my ketchup recipe (tomatoes were not sweet enough to make good ketchup), added Indian spices (mainly nigella, or onion seeds, which are my favourite Indian spice) and it became a kind of Indian chutney. Now I prefer it from the traditional ketchup! I make lots of jars for the winter. This year I will do the same.

Unknown said...

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