[{"data":1,"prerenderedAt":253},["ShallowReactive",2],{"guide-en-cut-open-omurice":3},{"id":4,"title":5,"body":6,"description":192,"extension":193,"meta":194,"navigation":248,"path":249,"seo":250,"stem":251,"__hash__":252},"guides\u002Fen\u002Fguides\u002Fcut-open-omurice.md","Cut-open omurice",{"type":7,"value":8,"toc":183},"minimark",[9,14,48,52,64,73,83,92,102,112,122,138,157,166],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36,39,42,45],"ul",{},[18,19,20],"li",{},"200 g cooked rice, refrigerated promptly after cooking",[18,22,23],{},"50 g onion, finely chopped",[18,25,26],{},"30 g frozen peas",[18,28,29],{},"1 tbsp ketchup",[18,31,32],{},"1 tsp soy sauce",[18,34,35],{},"1 tsp neutral oil",[18,37,38],{},"3 pasteurised large eggs",[18,40,41],{},"10 g butter",[18,43,44],{},"A pinch of salt",[18,46,47],{},"1 tbsp ketchup or warm demi-glace sauce, to finish",[10,49,51],{"id":50},"method","Method",[53,54,60],"cook-step",{"cue":55,"diagram":56,"number":57,"title":58,"scene":59},"A smooth, hot dome of rice in the centre of the plate.","stir","1","Make and mound the ketchup rice","omurice\u002Frice-mound",[61,62,63],"p",{},"Cook the onion in oil over moderate heat for 4–5 minutes. Add peas and rice and stir-fry until steaming hot throughout. Mix in the ketchup and soy sauce. Mound the rice on a warm plate and smooth it into a low oval dome. Cover it to keep it hot.",[53,65,70],{"cue":66,"diagram":67,"number":68,"title":69},"The mixture is an even yellow with no streaks of white.","whisk","2","Beat the eggs",[61,71,72],{},"Beat the eggs with the salt until fully combined. Wipe the pan clean.",[53,74,80],{"cue":75,"diagram":76,"number":77,"title":78,"scene":79},"A test drop sets at the edges within a couple of seconds without browning.","pour","3","Test the heat, then pour","omurice\u002Ftest-drop",[61,81,82],{},"Melt the butter in a 20 cm nonstick pan over low-to-moderate heat. Drop in a little egg. If it sets quickly but stays pale, pour in the rest. If it browns, take the pan off the heat for a few seconds first.",[53,84,89],{"cue":85,"diagram":56,"number":86,"title":87,"scene":88},"Soft curds hold together but the whole mass still wobbles like custard.","4","Stir to a loose custard","omurice\u002Fcustard",[61,90,91],{},"Stir fast in small circles with chopsticks while you shake the pan back and forth. Stop after about 30–60 seconds, while the egg is still wet and glossy. It keeps cooking through the next steps.",[53,93,99],{"cue":94,"diagram":95,"number":96,"title":97,"scene":98},"A half-moon with the soft centre tucked inside and no raw egg leaking out.","fold","5","Fold it into a dumpling","omurice\u002Fdumpling",[61,100,101],{},"Tilt the pan so the egg gathers against the far side. With a silicone spatula, push the loose edges in towards the centre. Fold the upper edge down over the soft middle to make a half-moon, like a dumpling.",[53,103,109],{"cue":104,"diagram":105,"number":106,"title":107,"scene":108},"An oval with tapered ends and a closed seam underneath.","roll","6","Roll and seal the seam","omurice\u002Fseal",[61,110,111],{},"Tilt the pan back towards you. Tap the handle near the pan a few times to loosen the omelette, then roll it over with the spatula so the seam is underneath. Leave it for about 2 seconds so the seam seals, and tidy the ends with the spatula.",[53,113,119],{"cue":114,"diagram":115,"number":116,"title":117,"scene":118},"The oval sits seam-side down along the top of the rice, still intact.","assemble","7","Slide it onto the rice","omurice\u002Froll-on",[61,120,121],{},"Slide the omelette to the lip of the pan. Hold the pan just above the plate, tilt it, and let the omelette slide off without turning over, so it lands seam-side down along the top of the rice. Work while the centre is still soft.",[53,123,128,131],{"cue":124,"diagram":125,"number":126,"title":127},"The sides fall open and the soft centre spreads over the rice.","cut","8","Slice it open",[61,129,130],{},"Run a sharp knife lengthwise along the top, tip to tip, cutting through the outer skin only. Ease the sides open so the centre unfolds over the rice. Finish with ketchup or demi-glace.",[61,132,133,137],{},[134,135,136],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe. Reheat the rice until steaming throughout and serve at once.",[139,140,142,145,148,151],"guide-notes",{"title":141},"Equipment & heat",[10,143,141],{"id":144},"equipment-heat",[61,146,147],{},"Keep the heat at low-to-moderate throughout. The egg stays in the pan longer than for folded omurice, and a dry crust cracks when you roll it. On induction, make small power changes and avoid boost; lift the pan off the hob if the egg sets too fast. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work.",[61,149,150],{},"A 20 cm nonstick pan with sloped sides helps: the curved lip guides the fold and the roll.",[61,152,153,156],{},[134,154,155],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[139,158,160,163],{"title":159},"Troubleshooting",[10,161,159],{"id":162},"troubleshooting",[61,164,165],{},"If the omelette will not open when you cut it, the centre set too far: stop stirring sooner. If it bursts as you roll it, the outer skin has not set enough, so give the seam its full 2 seconds. A brown or wrinkled skin means the heat was too high; repeat the test drop. Practise steps 3–6 without the rice before you serve it.",[139,167,169,172,180],{"title":168},"About this version",[10,170,168],{"id":171},"about-this-version",[61,173,174,175,179],{},"The soft, cut-open omurice popularised by the film ",[176,177,178],"em",{},"Tampopo"," and by Kichi Kichi in Kyoto. The omelette is shaped by folding it into a dumpling and rolling it over, as OmuricePapi demonstrates, rather than with the French-omelette fold. Expect to need some practice.",[61,181,182],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":184,"searchDepth":185,"depth":185,"links":186},"",2,[187,188,189,190,191],{"id":12,"depth":185,"text":13},{"id":50,"depth":185,"text":51},{"id":144,"depth":185,"text":141},{"id":162,"depth":185,"text":159},{"id":171,"depth":185,"text":168},"A soft-centred omelette that opens over hot ketchup rice.","md",{"slug":195,"family":196,"region":197,"aliases":198,"texture":202,"difficulty":204,"prep":205,"cook":206,"wait":184,"servings":57,"tools":207,"equipment":214,"nonstick":222,"related":223,"art":227,"photo":184,"status":228,"sources":229,"plain":245},"cut-open-omurice","Omelettes","Japan",[199,200,201],"Tampopo omurice","open omurice","Kichi Kichi style",[203],"Creamy","A project",10,12,[208,209,210,211,212,213],"20 cm nonstick frying pan with sloped sides","Chopsticks","Silicone spatula","Small bowl","Warm plate","Sharp knife",[215,218,220],[216,217],"induction","nonstick",[219,217],"gas",[221,217],"electric","A good fit. Use a silicone or wooden utensil.",[224,225,226],"french-omelette","folded-omurice","tornado-omelette","rice","Researched",[230,233,236,239,242],{"title":231,"url":232},"Namiko Hirasawa Chen — omurice","https:\u002F\u002Fwww.justonecookbook.com\u002Fomurice-japanese-omelette-rice\u002F",{"title":234,"url":235},"OmuricePapi — World's hardest omelet, easy guide","https:\u002F\u002Fwww.youtube.com\u002Fshorts\u002FwXE8l4pyJ5E",{"title":237,"url":238},"byFood — classic and Kichi Kichi style omurice","https:\u002F\u002Fwww.byfood.com\u002Fblog\u002Fculture\u002Fjapanese-omurice-recipe",{"title":240,"url":241},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":243,"url":244},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",{"ingredients":246,"note":247},[38,41,44],"Skip step 1. At step 7, roll the omelette onto a warm plate and cut it open there.",true,"\u002Fen\u002Fguides\u002Fcut-open-omurice",{"title":5,"description":192},"en\u002Fguides\u002Fcut-open-omurice","M3nCwIcFWAlXtqbIGUILaB9DZ9Pg-TSwe8brAixqe3I",1791403721641]