[{"data":1,"prerenderedAt":259},["ShallowReactive",2],{"guide-en-folded-omurice":3},{"id":4,"title":5,"body":6,"description":198,"extension":199,"meta":200,"navigation":254,"path":255,"seo":256,"stem":257,"__hash__":258},"guides\u002Fen\u002Fguides\u002Ffolded-omurice.md","Folded omurice",{"type":7,"value":8,"toc":189},"minimark",[9,14,51,55,67,77,86,95,105,115,124,133,149,168,177],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36,39,42,45,48],"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],{},"2 large eggs",[18,40,41],{},"1 tbsp milk",[18,43,44],{},"5 g butter",[18,46,47],{},"A pinch of salt",[18,49,50],{},"1 tsp ketchup, to finish",[10,52,54],{"id":53},"method","Method",[56,57,63],"cook-step",{"cue":58,"diagram":59,"number":60,"title":61,"scene":62},"Every part of the rice is hot and evenly orange; no cold clumps remain.","stir","1","Make the ketchup rice","omurice\u002Frice-pan",[64,65,66],"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.",[56,68,74],{"cue":69,"diagram":70,"number":71,"title":72,"scene":73},"A compact oval, about 12 cm long, with no loose grains at the ends.","assemble","2","Shape the rice","omurice\u002Frice-oval",[64,75,76],{},"Turn the rice onto a plate and press it into a firm oval with a spatula or a sheet of cling film. A tight oval fits inside the egg without stretching it. Cover it to keep it hot.",[56,78,83],{"cue":79,"diagram":80,"number":81,"title":82},"The mixture has no long streaks of white.","whisk","3","Beat the eggs",[64,84,85],{},"Beat the eggs with the milk and salt. Wipe the pan clean.",[56,87,92],{"cue":88,"diagram":59,"number":89,"title":90,"scene":91},"Small soft curds sit in a glossy, half-set layer with a smooth top.","4","Scramble, then level","omurice\u002Fscramble-shake",[64,93,94],{},"Melt the butter in a 20 cm nonstick pan over moderate heat and pour in the eggs. Stir fast in small circles with chopsticks while you shake the pan back and forth. When the egg is about half set, stop stirring and smooth the surface with the spatula into an even sheet.",[56,96,102],{"cue":97,"diagram":98,"number":99,"title":100,"scene":101},"The underside is still pale and the top is still glossy.","heat","5","Take the heat off","omurice\u002Fdamp-cloth",[64,103,104],{},"Set the pan on a damp, wrung-out cloth on a heatproof surface for a few seconds. This stops the underside browning while you wrap. On gas you can lift the pan clear of the flame instead.",[56,106,112],{"cue":107,"diagram":108,"number":109,"title":110,"scene":111},"The near third of the egg covers the lower half of the rice.","fold","6","Fold the near edge over the rice","omurice\u002Fwrap-near",[64,113,114],{},"Lay the rice oval across the middle of the egg, its long side facing you. Tilt the pan away from you. Slide the spatula under the edge nearest you and fold it up over the rice.",[56,116,121],{"cue":117,"diagram":108,"number":118,"title":119,"scene":120},"The rice is fully enclosed and the packet rests against the far lip.","7","Slide and close","omurice\u002Fwrap-far",[64,122,123],{},"Keep the pan tilted and nudge the packet towards the far side until it rests against the lip. Use the spatula to fold the far edge back over the top so the two edges overlap.",[56,125,130],{"cue":126,"diagram":70,"number":127,"title":128,"scene":129},"The omurice lands seam-side down in one piece.","8","Turn out onto the plate","omurice\u002Finvert",[64,131,132],{},"Hold a warm plate upright against the far edge of the pan. Turn the pan over in one smooth movement so the omurice drops onto the plate seam-side down. Hold the handle with a cloth or oven glove.",[56,134,139,142],{"cue":135,"diagram":70,"number":136,"title":137,"scene":138},"A smooth oval with tapered ends, like a rugby ball.","9","Shape and finish","omurice\u002Ftowel-shape",[64,140,141],{},"Lay a clean paper towel over the top and press the sides and ends gently with your hands to tidy the shape. Remove the towel and add the finishing ketchup.",[64,143,144,148],{},[145,146,147],"strong",{},"Safety:"," The egg wrapper is only half set when you fold it and can stay undercooked; the hot rice does not finish cooking it. Use pasteurised eggs if available. Children, pregnant people, older adults and people with weakened immunity should cook the sheet in step 4 until the top is fully set, skip the damp cloth, and fold it with extra care, since a set sheet tears more easily. Use cooked rice refrigerated promptly and kept cold until cooking. Reheat until steaming throughout and serve at once; do not use rice left warm for hours.",[150,151,153,156,159,162],"guide-notes",{"title":152},"Equipment & heat",[10,154,152],{"id":155},"equipment-heat",[64,157,158],{},"On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, the ring stays hot after you turn it down, so the damp cloth in step 5 matters most there. The aim is foaming butter without darkening.",[64,160,161],{},"A 20 cm pan suits two eggs: the sheet is thin enough to fold and wide enough to wrap the rice. Steel works once you have practised the fold, but the egg must slide freely before you add the rice.",[64,163,164,167],{},[145,165,166],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[150,169,171,174],{"title":170},"Troubleshooting",[10,172,170],{"id":173},"troubleshooting",[64,175,176],{},"A torn wrapper usually means the rice oval is too big or the egg set too far before folding. Keep the oval compact and fold while the top is still glossy. Brown patches mean the pan was too hot or stayed on the heat too long after levelling. If the packet will not slide, loosen the edges with the spatula before you tilt the pan.",[150,178,180,183,186],{"title":179},"About this version",[10,181,179],{"id":182},"about-this-version",[64,184,185],{},"The classic wrapped omurice of Japanese home cooking and yōshoku diners: ketchup rice sealed inside a thin, pale omelette and shaped on the plate. This version is meat-free. Chicken is common, but cook it through on its own before you add the rice.",[64,187,188],{},"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":190,"searchDepth":191,"depth":191,"links":192},"",2,[193,194,195,196,197],{"id":12,"depth":191,"text":13},{"id":53,"depth":191,"text":54},{"id":155,"depth":191,"text":152},{"id":173,"depth":191,"text":170},{"id":182,"depth":191,"text":179},"Ketchup rice tucked inside a thin omelette.","md",{"slug":201,"family":202,"region":203,"aliases":204,"texture":207,"difficulty":210,"prep":211,"cook":212,"wait":190,"servings":60,"tools":213,"equipment":222,"nonstick":234,"related":235,"art":239,"photo":190,"status":240,"sources":241,"plain":251},"folded-omurice","Omelettes","Japan",[205,206],"omelette rice","オムライス",[208,209],"Tender","Firm","A little practice",10,15,[214,215,216,217,218,219,220,221],"20 cm nonstick frying pan","Chopsticks","Silicone spatula","Small bowl","Cling film","Damp cloth","Paper towel","Warm plate and oven glove",[223,226,228,230,231,233],[224,225],"induction","nonstick",[224,227],"steel",[229,225],"gas",[229,227],[232,225],"electric",[232,227],"A good fit. Use a silicone or wooden utensil.",[236,237,238],"cut-open-omurice","tornado-omelette","american-folded-omelette","rice","Researched",[242,245,248],{"title":243,"url":244},"Namiko Hirasawa Chen — omurice","https:\u002F\u002Fwww.justonecookbook.com\u002Fomurice-japanese-omelette-rice\u002F",{"title":246,"url":247},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":249,"url":250},"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":252,"note":253},[38,41,44,47],"Skip steps 1 and 2. At step 6, fold the near edge of the egg over itself without rice, then carry on from step 7.",true,"\u002Fen\u002Fguides\u002Ffolded-omurice",{"title":5,"description":198},"en\u002Fguides\u002Ffolded-omurice","rx1648aJeubuAE-NDANVKXqDVq06mfKGWzgPBYHdl5Y",1791403720371]