izakaya food

Make this popular Japanese comfort food in 25 minutes and watch your kids devour it!

Omurice – オムライス

ketchup

chicken stock, vegetable stock

vegetable oil

button mushrooms (chopped)

onions (finely chopped)

carrot (diced)

peas (thawed)

short grain Japanese rice

salt and pepper (to taste)

eggs

water

Whisk ketchup and stock in a bowl and set aside.

In a deep skillet over medium/high heat, add oil and mushrooms. Cook for 4-5 minutes, or until the water from the mushrooms has evaporated.

Add onions, carrots and peas and cook for 3 minutes, or until carrots are tender but still yield a soft crunch.

Add rice and break it up using a plastic or wooden paddle. Mix well and add ketchup mixture. Mix well until the rice is evenly colored. Turn the heat to the lowest temperature and season with a little salt and pepper.

In a separate mixing bowl, whisk 2 eggs and 1 tablespoon water.

In a frying pan over high heat, add vegetable oil and swirl to evenly coat the bottom. When the oil is hot, add the egg mixture and swirl around to create a round omelette. When the omelette is mostly cooked (slightly runny top), lower the heat to low.

Add half of the rice mixture in the center of the omelette and gently fold each side toward the center. It doesn&#8217;t have to entirely cover the rice, just enough that you can fold a little of the omelet over the rice. Place a plate on top of the pan (make sure it&#8217;s touching the pan, flat) and quickly flip the pan so the omelette falls onto the plate. Top with a zig zag ketchup pattern and serve.

Repeat the same step for the second omurice omelette.

Making the omelettes:

Tried it and it was lush, kids enjoyed it too. 
Question, can it be kept in the fridge or freeze?

This is a quick and delicious recipe for blistered shishito peppers seasoned with a little soy sauce and sesame oil. 

Blistered  Shishito Peppers

(½ pound) shishito peppers

sesame oil

soy sauce

Salt and pepper,

Heat a large skillet over medium high heat and add the shishito peppers.

Occasionally toss the peppers until they start blistering and getting charred. 

Turn the heat off, add the sesame oil and vigorously shake the skillet so all the peppers are coated with the oil. 

Add the soy sauce and repeat the same step.

Transfer the shishito pepper to a serving plate and season with salt and pepper. Serve.

Howdy !

I grow Shishito "Peppers" so we have them often.

I'll give your recipe a whirl.

These are the ingredients I've been using:

6 Oz Shishito Peppers
1 TBSP + 1 Tsp Toasted Sesame Oil
2 Garlic Cloves, Minced
2 1/2 Tsp Low Sodium Soy Sauce 
3/4 Tsp Huy Fong Chili Garlic Sauce
1/2 Tsp Honey
Garnish: Toasted Sesame Seeds

My go to gourmet appetizer recipe! Super quick and looks/tastes delicious.  I serve it with sweet chili dipping sauce!

Top 3 izakaya food recipes from across the web

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

Top Tags

Omurice – オムライス

Blistered Shishito Peppers

Blistered Shishito Peppers

Top 3 izakaya food recipes from across the web

The most viewed izakaya food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Omurice – オムライス

Blistered Shishito Peppers

Blistered Shishito Peppers

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