egg crepe

Sweet and savory tomato-based fried rice wrapped in a soft thin omelette, this western influenced Japanese dish Omurice or Omelette Rice is popular among Japanese people of all ages. Inspired by the Japanese drama – Midnight Diner.

Omurice (Omelette Rice)

onion ((60 g))

mushrooms ((50 g))

Tbsp neutral-flavored oil (vegetable, canola, etc)

Tbsp green peas ((25

salt (I use Diamond Crystal; Use half for table salt)

black pepper

Tbsp unsalted butter ((divided))

Tbsp ketchup

tomato paste

water

eggs (50 g each w/o shell) ((divided))

Tbsp milk ((divided))

Gather all the ingredients.

To make tomato sauce, combine ketchup, tomato paste, and water in a small saucepan and mix all together.  Set aside.

Make the sauce:

Clean the mushrooms with damp towel and slice them.

Slice the onion and dice into small pieces.

Cut the ham into small pieces.

In a 10-inch frying pan, heat 1 Tbsp vegetable oil and sauté onion.

Add green peas and mushrooms, and hams.

Season with pinch of kosher salt and freshly ground black pepper.

Add rice and break big chunks of rice into smaller pieces.

When combined well, add 3-4 Tbsp tomato sauce and mix well. Make sure to save some sauce for topping. Divide the fried rice in half.

Make the fried rice:

Start with the first omurice. Crack 2 eggs in a small bowl and add 1 Tbsp milk and pinch of salt.  Whisk all together.

Heat another frying pan over medium high heat and add 1 Tbsp butter.  Swirl around and when it’s melted, add the beaten egg.

Quickly swirl around with chopsticks.  When the mixture is set but still runny, add half of ketchup rice in the middle.  If you feel the pan is getting too hot, remove the pan from the heat and put on top of the damp towel.

Wrap the ketchup rice both sides with egg omelette. &nbsp;It doesn’t have to be perfectly wrapped, but make sure to create the “edge” around the fried rice with omelette.

Place the serving plate under the pan and flip the pan to transfer the omelette rice.

place a piece of paper towel and gently shape the omelettte into a football shape. &nbsp;Repeat this process to make the second omurice.

To serve, pour the tomato sauce over the Omurice. You can reheat the sauce or use room temperature sauce. Garnish the omurice with parsley. Enjoy!

Make the omelette &amp; put it together (Makes 2 Omurice):

Kinshi Tamago is shredded egg crepe garnish and we use it for Chirashi Sushi and various other dishes.

Kinshi Tamago (Shredded Egg Crepe Garnish) and Usuyaki Tamago (Egg Crepe)

eggs (50 g each w/o shell)

Tbsp sugar

Tbsp dashi (Japanese soup stock; click to learn more) ((or sake

tsp potato starch/cornstarch ((this will prevent from breaking easily))

salt

In a bowl, beat the eggs with the whisk and add the rest of ingredients until well combined.

Strain the egg mixture through a sieve at least one time to get a silky smooth texture.

Heat a non-stick pan on medium heat. Prepare a moisten towel and place it on the countertop.  Dip a small piece of paper towel in vegetable oil and apply a thin layer of oil to the pan.

Before it gets too hot, pour a small amount of the egg mixture into the pan and quickly swirl it around by tilting the pan in all directions. You will know how much egg mixture is required to get the perfect thickness by practicing a couple of times.

Then turn off the heat and cover. Transfer the pan on top of the wet towel to stop browning the egg.

Keep the lid on for 1-2 minutes or until the egg is solidified. The edges are drier so you can use a chopstick or spatula to lift the egg. It should come off nicely. If the egg is not cooked completely, then flip the egg and cook on low heat for a little bit.

Transfer the egg onto a paper towel and let it cool. You can put the paper towel over two chopsticks. With this method, heat will escape from the bottom of the egg and cool faster. Repeat this process until all the egg mixture has been used. If there is a burnt spot on the pan, make sure you wipe off cleanly or wash it before working on the next batch.  Don’t forget to re-oil between batches.

To Cook Egg Crepe

When it’s completely cool down, fold in half, and then roll a crepe into a tight roll from the bottom. With a sharp knife, cut into thin julienne strips.

To Make Kinshi Tamago (Shredded Egg Crepe Garnish)

You can freeze Kinshi Tamago for up to 4 weeks. When you are ready to use, defrost naturally or microwave.

To Store

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Omurice (Omelette Rice)

Kinshi Tamago (Shredded Egg Crepe G...

The most viewed egg crepe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine