[{"data":1,"prerenderedAt":203},["ShallowReactive",2],{"guide-cut-open-omurice":3},{"id":4,"title":5,"aliases":6,"art":10,"body":11,"cook":156,"description":157,"difficulty":158,"equipment":159,"extension":167,"family":168,"meta":169,"navigation":173,"nonstick":174,"path":175,"photo":148,"prep":176,"region":177,"related":178,"seo":182,"servings":62,"slug":183,"sources":184,"status":194,"stem":195,"texture":196,"tools":198,"wait":148,"__hash__":202},"guides\u002Fguides\u002Fcut-open-omurice.md","Cut-open omurice",[7,8,9],"Tampopo omurice","open omurice","Kichi Kichi style","rice",{"type":12,"value":13,"toc":147},"minimark",[14,19,53,57,68,76,85,94,110,126,135],[15,16,18],"h2",{"id":17},"ingredients","Ingredients",[20,21,22,26,29,32,35,38,41,44,47,50],"ul",{},[23,24,25],"li",{},"200 g cooked rice, refrigerated promptly after cooking",[23,27,28],{},"50 g onion, finely chopped",[23,30,31],{},"30 g frozen peas",[23,33,34],{},"1 tbsp ketchup",[23,36,37],{},"1 tsp soy sauce",[23,39,40],{},"1 tsp neutral oil",[23,42,43],{},"3 pasteurised large eggs",[23,45,46],{},"10 g butter",[23,48,49],{},"A pinch of salt",[23,51,52],{},"1 tsp ketchup, to finish",[15,54,56],{"id":55},"method","Method",[58,59,64],"cook-step",{"cue":60,"diagram":61,"number":62,"title":63},"Every part of the rice is hot; no cold clumps remain.","stir","1","Make the ketchup rice",[65,66,67],"p",{},"Cook the onion in oil over moderate heat for 4–5 minutes. Add peas and rice; stir-fry until steaming hot throughout. Mix in ketchup and soy sauce, then mound on a warm plate.",[58,69,73],{"cue":70,"diagram":61,"number":71,"title":72},"The underside joins into a sheet while the top stays creamy.","2","Scramble a soft sheet",[65,74,75],{},"Beat eggs with salt. Melt butter over moderate heat in a clean small pan, add egg, and stir to form fine curds.",[58,77,82],{"cue":78,"diagram":79,"number":80,"title":81},"The seam closes without leaking liquid onto the pan.","fold","3","Enclose the centre",[65,83,84],{},"Stop stirring. Tilt and fold the egg into an oval, sealing a thin outer layer around the soft centre. Cook just long enough for the outside to hold.",[58,86,91],{"cue":87,"diagram":88,"number":89,"title":90},"The oval sits intact on the rice.","assemble","4","Transfer to the rice",[65,92,93],{},"Roll the omelette seam-side down onto the rice mound. Work while the centre remains soft.",[58,95,100,103],{"cue":96,"diagram":97,"number":98,"title":99},"The soft interior spreads from the cut.","cut","5","Open the top",[65,101,102],{},"Draw a shallow cut along the top with a sharp knife. Ease the sides open over the rice and finish with ketchup.",[65,104,105,109],{},[106,107,108],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe. Reheat the rice until steaming throughout and serve at once.",[111,112,114,117,120],"guide-notes",{"title":113},"Equipment & heat",[15,115,113],{"id":116},"equipment-heat",[65,118,119],{},"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, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening. Induction needs especially small power adjustments during the final fold; the pan must remain slippery without a dry crust.",[65,121,122,125],{},[106,123,124],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[111,127,129,132],{"title":128},"Troubleshooting",[15,130,128],{"id":131},"troubleshooting",[65,133,134],{},"If it will not open, the centre has set too far. If it bursts in the pan, the outer sheet has not set enough. Practise the French omelette before adding the rice service.",[111,136,138,141,144],{"title":137},"About this version",[15,139,137],{"id":140},"about-this-version",[65,142,143],{},"A soft-centred omurice variation using the French-omelette fold. It takes practice; the illustrated sequence explains the fold rather than promising a restaurant result.",[65,145,146],{},"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":148,"searchDepth":149,"depth":149,"links":150},"",2,[151,152,153,154,155],{"id":17,"depth":149,"text":18},{"id":55,"depth":149,"text":56},{"id":116,"depth":149,"text":113},{"id":131,"depth":149,"text":128},{"id":140,"depth":149,"text":137},12,"A soft-centred omelette that opens over hot ketchup rice.","A project",[160,163,165],[161,162],"induction","nonstick",[164,162],"gas",[166,162],"electric","md","Omelettes",{"plain":170},{"ingredients":171,"note":172},[43,46,49],"Skip step 1. At step 4, roll the omelette onto a warm plate and cut it open there.",true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Fcut-open-omurice",10,"Japan",[179,180,181],"french-omelette","folded-omurice","tornado-omelette",{"title":5,"description":157},"cut-open-omurice",[185,188,191],{"title":186,"url":187},"Namiko Hirasawa Chen — omurice","https:\u002F\u002Fwww.justonecookbook.com\u002Fomurice-japanese-omelette-rice\u002F",{"title":189,"url":190},"Daniel Gritzer — classic French omelette","https:\u002F\u002Fwww.seriouseats.com\u002Fclassic-french-omelette-recipe",{"title":192,"url":193},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fcut-open-omurice",[197],"Creamy",[199,200,201],"20–24 cm frying pan","Silicone spatula","Small bowl","ZSpjNcNJGvW_JQYxUyEB8Yhj_u3nUKFw8opg6EJcAtE",1791339489726]