Japannese kos: wat is Yōshoku?


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Japannese kos wat met Westerse invloede gekook word, word yōshoku genoem

Yōshoku is Japannese kos wat idees en tegnieke uit die Westerse kultuur leen.

Nie alles nie Japanese kos is afgelei van outentieke Japannese resepte. Alhoewel daar baie plaaslike spesialiteite van Japannese kos is wat afkomstig is van tradisionele resepte, is daar ook Japannese geregte wat as 'Japanse' weergawes van Westerse geregte beskou word.

Yōshoku, wat vertaal word na "Westerse kos", beskryf Japannese kos wat met Westerse invloede en styl gekook is. Hierdie styl van kook Japannese kos het aan die einde van die negentiende eeu ontwikkel tydens die Meiji -herstel toe die Meiji -keiser verklaar het dat Westerse idees voordelig kan wees vir die toekoms van Japan.

Die yōshoku -styl van Japannese kos is 'n 'Japanse weergawe' van Europese geregte en bevat dikwels Westerse name, terwyl die term washoku verwys na tradisionele Japannese kos.

Gegewe sy geskiedenis in Japan, word yōshoku beskou as 'n gebied en 'n stapelvoedsel van Japannese kos met geregte, waaronder katsu, beessteak, korokke (kroket), naporitan (spaghetti met 'n tamatiesous), Hayashi -beesrys en kerrierys (Japannese kerrie).

Ander voorbeelde van yōshoku-tariewe is gebraaide oesters en garnale, omurice (omeletrys), bredie soos 'n roombredie, en rys pilaf.


Hoe om Omurice te maak, die oulike ontploffende omelet in Japan

Onthou jy nog die toneel in Tampopo met die omelet? Die een wat bo -op die skottel gebraaide rys sit en met vla -eier soos 'n opgedrukte ballon oopvou?

Dit is omurice. (As jy dit hoor, kry jy die verwante.) En dit is 'n wonderlike voorbeeld van tuisgemaakte yōshoku-kookkuns.

Yōshoku - letterlik "Westerse kos" - is 'n deelversameling van Japannese kookkuns wat aan die begin van die 20ste eeu ontstaan ​​het. Gedurende die Meiji -tydperk, namate Japan sy wêreldwye teenwoordigheid verhoog het, het Westerse bestanddele en kooktegnieke mode geword, en is die yōshoku -kookkuns gebore. Omurice, een van die gewildste yōshoku-resepte, kombineer Japannese gebraaide rys, Franse omelettegniek en Amerikaanse ketchup, sous of demi-glace.

Versies van die gereg word nou in restaurante bedien en in huise regoor Japan, Korea en Taiwan voorberei. Maar dit verdien om oral gemaak te word.

Daar gaan dit. Max Falkowitz

Die eenvoudigste omurice-styl bestaan ​​uit 'n dun, volledig gaar eierblad wat om 'n vulsel hoender- of groente-gebraaide rys gevou word, wat dan met ketchup bedek word. Die Tampopo-weergawe hou die eier en rys tot aan die einde geskei, waarin die kok 'n behendige, polsstikkende tegniek gebruik om 'n gedeeltelik gaar skyf roereier in 'n ingeslote, amandelvormige omelet te rol. Die omelet word onmiddellik uit die pan en op die rys gerol, en as u dit behoorlik gaargemaak het, laat 'n sny mes die omelet oopval en bedek die rys met 'n sagte, souserige roer.

Die Japannese sjef Takanori Akiyama van Bar Moga in New York bedien 'n geklede weergawe van die huislike klassieke. Hy kook sy rys in hoenderaftreksel en geur dit met uie, hoender, pittige tuisgemaakte ketchup, demi-glace en baie swartpeper. Sy omelet is delikaat en sag: 'n dun geel vel, perfek om 'n buik van romerige kors gerol. Dit is die gewildste gereg op die spyskaart in die sexy Soho -cocktailbar, en een wat Akiyama verskeie kaste eiers geneem het om te vervolmaak.

As u dit tuis wil herhaal, kyk na ons wenke hieronder en probeer dit. Moenie net onmiddellike oorwinning verwag nie.

Die rys

Omurice is die gewildste gereg op die spyskaart by Bar Moga, en Akiyama berei elke dag 'n vars rys voor. Hy kook sushi -rys met kort graan in tuisgemaakte, ongesoute hoenderaftreksel en hou dit warm in die rysstoof om dit maklik te skep. As u net een omurie by die huis maak, moet u nie die besonderhede sweet wat enige oorblywende wit of bruin rys sal doen nie. En moenie bekommerd wees as die korrels 'n bietjie droog begin word nie. U verhit dit in botter, halfgekleurde en ketchup, en dit word sagter.

Sodra die gebraaide rys gaar is, pak dit in 'n klein, ovaalvormige skottel (of 'n ramekin), keer dit op u opdienbord uit en laat die gereg daar terwyl u die omelet berei. Die gereg isoleer die rys en hou dit warm terwyl jy klaar is met kook, en kan verwyder word om die gladde, perfekte ovaal van rys onmiddellik voor opdiening te onthul.

Die Pan

Akiyama gebruik 'n 8-duim-teflonpan om sy omelet te kook, en hy stel nadruklik voor dat jy dieselfde doen. Dit het die perfekte oppervlak om vinnig 'n omelet met drie eiers te kook, en die kleefvrye laag bespaar u baie eiers, hoofpyn en trane. Maak net seker dat die laag in 'n goeie toestand is - geen skrape of duike nie! - en hou alle metaalgereedskap buite sig en in gedagte wanneer u daarmee werk.

Dit is die moeilike deel! 'N Gasstoof is handig en makliker om te reguleer, maar ek kon geensins 'n lekker omelet op 'n induksiestoof fynmaak nie.

Klits die eiers met 'n skeut melk en room en moenie moeite doen met die sout nie - daar is genoeg geurmiddels in die rys en sous. Voeg dan 'n bietjie canola -olie in 'n kleefvrye pan en verhit dit baie warm. Voeg die eiers by en roer dit onmiddellik met houtstokkies om te roer en begin dit sonder om te kleur.

As die eiers ongeveer 50% gaar is (dit gebeur baie vinnig!), Versprei die sagte wrongel eweredig oor die oppervlak van die pan. Laat die eiers ongestoord kook tot effens gestol, net 20 sekondes of so. Gebruik dan eetstokkies om die rande van die omelet los te maak, begin dit versigtig rol. Sodra dit gerol is, verhit u die omelet slegs 'n paar sekondes om die naat te verseël. Op hierdie punt moet u die omelet saggies na u self kan rol, sonder dat dit skeur of in die pan lek.

Sjef Akiyama erken dat dit 'n paar dosyn eiers geneem het voordat hy sy gladde, perfek ingeslote, gesmelte in die middelste omelet onder die knie gekry het, en eers onlangs het sy sous -sjef onder die knie gekry, sodat Akiyama 'n dag kan neem. Koop 'n ekstra dosyn eiers en bedank u by 'n paar (of 'n paar honderd) vreemde omurieke. Moenie probeer om 'n held te wees nie: oefening is goed vir jou, eiers is goedkoop, en selfs die lelike is heerlik.

Die Sous

Bar Moga doen alles goed in die huis-van die kristalhelder hoenderaftreksel wat gebruik word om rys te kook tot die soel, gekruide ketchup. Omurice is tradisioneel 'n vinnige en huislike maaltyd, dus ons het tyd bespaar deur 'n halfverpakking van goeie gehalte te gebruik, wat u natuurlik self kan maak as u dit verkies.

Maar moenie hoeke op die ketchup sny nie. Akiyama maak sy eie met baie vars tamaties en nege verskillende speserye vir 'n peperige, speserye wat baie minder soet is as Heinz. Dit is moeilik om 'n klein hoeveelheid te maak sonder om die bodem te skroei, so maak 'n volle bondel en gooi die goed op alles. Dit is heerlik op tuisgebakte aartappels en maak 'n moordende cocktail-sous. En, natuurlik, eiers, ontplof en andersins.

Kry die resep vir Omurice » Max Falkowitz

MEER OM TE LEES

Kry u gebakte hoender met geroomde mielies en piesangs in Buenos Aires

In die hoofstad van Argentinië is uitstekende Europese restaurante 'n nostalgiese terugslag na nog 'n eeu, en geen gereg is meer waaghalsig nie.


Hoe om Omurice te maak, die oulike ontploffende omelet in Japan

Onthou jy nog die toneel in Tampopo met die omelet? Die een wat bo -op die skottel gebraaide rys sit en met vla -eier soos 'n opgedrukte ballon oopvou?

Dit is omurice. (As jy dit hoor, kry jy die verwante.) En dit is 'n wonderlike voorbeeld van tuisgemaakte yōshoku-kookkuns.

Yōshoku - letterlik "Westerse kos" - is 'n deelversameling van Japannese kookkuns wat aan die begin van die 20ste eeu ontstaan ​​het. Gedurende die Meiji -periode, namate Japan sy wêreldwye teenwoordigheid verhoog het, het Westerse bestanddele en kooktegnieke in die mode geword en is die yōshoku -kookkuns gebore. Omurice, een van die gewildste yōshoku-resepte, kombineer Japannese gebraaide rys, Franse omelettegniek en Amerikaanse ketchup, sous of demi-glace.

Versies van die gereg word nou in restaurante bedien en in huise regoor Japan, Korea en Taiwan voorberei. Maar dit verdien om oral gemaak te word.

Daar gaan dit. Max Falkowitz

Die eenvoudigste omurice-styl bestaan ​​uit 'n dun, volledig gaar eierblad wat om 'n vulsel hoender- of groente-gebraaide rys gevou word, wat dan met ketchup bedek word. Die Tampopo-weergawe hou die eier en rys tot die einde toe, waarin die kok 'n behendige, polsende tegniek gebruik om 'n gedeeltelik gaar skyfie in 'n omhulde amandelvorm te rol. Die omelet word onmiddellik uit die pan en op die rys gerol, en as u dit behoorlik gaargemaak het, laat 'n sny mes die omelet oopval en bedek die rys met 'n sagte, souserige roer.

Die Japannese sjef Takanori Akiyama van Bar Moga in New York bedien 'n geklede weergawe van die huislike klassieke. Hy kook sy rys in hoenderaftreksel en geur dit met uie, hoender, pittige tuisgemaakte ketchup, demi-glace en baie swartpeper. Sy omelet is delikaat en sag: 'n dun geel vel, perfek om 'n buik van romerige kors gerol. Dit is die gewildste gereg op die spyskaart in die sexy Soho -cocktailbar, en een wat Akiyama verskeie kaste eiers geneem het om te vervolmaak.

As u dit tuis wil herhaal, kyk na ons wenke hieronder en probeer dit. Moenie net onmiddellike oorwinning verwag nie.

Die rys

Omurice is die gewildste gereg op die spyskaart by Bar Moga, en Akiyama berei elke dag 'n vars rys voor. Hy kook sushi -rys met kort graan in tuisgemaakte, ongesoute hoenderaftreksel en hou dit warm in die rysstoof om dit maklik te skep. As u net een omurie by die huis maak, moet u nie die besonderhede sweet wat enige oorblywende wit of bruin rys sal doen nie. En moenie bekommerd wees as die korrels 'n bietjie droog begin word nie. U verhit dit in botter, halfgekleurde en ketchup, en dit word sagter.

Sodra die gebraaide rys gaar is, pak dit in 'n klein, ovaalvormige skottel (of 'n ramekin), keer dit op u opdienbord uit en laat die gereg daar terwyl u die omelet berei. Die gereg isoleer die rys en hou dit warm terwyl u klaar is met kook, en kan verwyder word om die gladde, perfekte ovaal van rys onmiddellik voor opdiening te onthul.

Die Pan

Akiyama gebruik 'n 8-duim-teflonpan om sy omelet te kook, en hy stel nadruklik voor dat jy dieselfde doen. Dit het die perfekte oppervlak om vinnig 'n omelet met drie eiers te kook, en die kleefvrye laag bespaar u baie eiers, hoofpyn en trane. Maak net seker dat die laag in 'n goeie toestand is - geen skrape of duike nie! - en hou alle metaalgereedskap buite sig en in gedagte wanneer u daarmee werk.

Dit is die moeilike deel! 'N Gasstoof is handig en makliker om te reguleer, maar ek kon geensins 'n lekker omelet op 'n induksiestoof fynmaak nie.

Klits die eiers met 'n skeut melk en room en moenie moeite doen met die sout nie - daar is genoeg geurmiddels in die rys en sous. Voeg dan 'n bietjie canola -olie in 'n kleefvrye pan en verhit dit baie warm. Voeg die eiers by en roer dit dadelik met houtstokkies om te roer en begin dit sonder om te kleur.

As die eiers ongeveer 50% gaar is (dit gebeur baie vinnig!), Versprei die sagte wrongel eweredig oor die oppervlak van die pan. Laat die eiers ongestoord kook tot effens gestol, net 20 sekondes of so. Gebruik dan eetstokkies om die rande van die omelet los te maak, begin dit versigtig rol. Sodra dit gerol is, verhit u die omelet slegs 'n paar sekondes om die naat te verseël. Op hierdie punt moet u die omelet saggies na u self kan rol, sonder dat dit skeur of in die pan lek.

Sjef Akiyama erken dat dit hom 'n paar dosyn eiers geneem het voordat hy sy gladde, perfek ingeslote, gesmelte in die middelste omelet onder die knie het, en eers onlangs het sy sous -sjef onder die knie gekry, sodat Akiyama 'n dag kan neem. Koop 'n ekstra dosyn eiers en bedank u by 'n paar (of 'n paar honderd) vreemde omurieke. Moenie probeer om 'n held te wees nie: oefening is goed vir jou, eiers is goedkoop, en selfs die lelike is heerlik.

Die Sous

Bar Moga doen alles goed in die huis-van die kristalhelder hoenderaftreksel wat gebruik word om rys te kook tot die soel, gekruide ketchup. Omurice is tradisioneel 'n vinnige en huislike maaltyd, dus ons het tyd bespaar deur 'n halfverpakking van goeie gehalte te gebruik, wat u natuurlik self kan maak as u dit verkies.

Maar moenie hoeke op die ketchup sny nie. Akiyama maak sy eie met baie vars tamaties en nege speserye vir 'n peperige, speserye wat baie minder soet is as Heinz. Dit is moeilik om 'n klein hoeveelheid te maak sonder om die bodem te skroei, so maak 'n volle bondel en gooi die goed op alles. Dit is heerlik op tuisgebakte aartappels en maak 'n moordende cocktail-sous. En, natuurlik, eiers, ontplof en andersins.

Kry die resep vir Omurice » Max Falkowitz

MEER OM TE LEES

Kry u gebakte hoender met geroomde mielies en piesangs in Buenos Aires

In die hoofstad van Argentinië is uitstekende Europese restaurante 'n nostalgiese terugslag na nog 'n eeu, en geen gereg is meer waaghalsig nie.


Hoe om Omurice te maak, die oulike ontploffende omelet in Japan

Onthou jy nog die toneel in Tampopo met die omelet? Die een wat bo -op die skottel gebraaide rys sit en met vla -eier soos 'n opgedrukte ballon oopvou?

Dit is omurice. (As jy dit hoor, kry jy die verwante.) En dit is 'n wonderlike voorbeeld van tuisgemaakte yōshoku-kookkuns.

Yōshoku - letterlik "Westerse kos" - is 'n deelversameling van Japannese kookkuns wat aan die begin van die 20ste eeu ontstaan ​​het. Gedurende die Meiji -periode, namate Japan sy wêreldwye teenwoordigheid verhoog het, het Westerse bestanddele en kooktegnieke in die mode geword en is die yōshoku -kookkuns gebore. Omurice, een van die gewildste yōshoku-resepte, kombineer Japannese gebraaide rys, Franse omelettegniek en Amerikaanse ketchup, sous of demi-glace.

Versies van die gereg word nou in restaurante bedien en in huise regoor Japan, Korea en Taiwan voorberei. Maar dit verdien om oral gemaak te word.

Daar gaan dit. Max Falkowitz

Die eenvoudigste omurice-styl bestaan ​​uit 'n dun, volledig gaar eierblad wat om 'n vulsel hoender- of groente-gebraaide rys gevou word, wat dan met ketchup bedek word. Die Tampopo-weergawe hou die eier en rys tot aan die einde geskei, waarin die kok 'n behendige, polsstikkende tegniek gebruik om 'n gedeeltelik gaar skyf roereier in 'n ingeslote, amandelvormige omelet te rol. Die omelet word onmiddellik uit die pan gerol en op die rys, en as jy dit behoorlik gaargemaak het, laat 'n sny mes die omelet oopval en bedek die rys met 'n sagte, souserige roer.

Die Japannese sjef Takanori Akiyama van Bar Moga in New York bedien 'n geklede weergawe van die huislike klassieke. Hy kook sy rys in hoenderaftreksel en geur dit met uie, hoender, pittige tuisgemaakte ketchup, demi-glace en baie swartpeper. Sy omelet is delikaat en sag: 'n dun geel vel, perfek om 'n buik van romerige kors gerol. Dit is die gewildste gereg op die spyskaart in die sexy Soho -cocktailkroeg, en een wat Akiyama verskeie kaste eiers geneem het om te vervolmaak.

As u dit tuis wil herhaal, kyk na ons wenke hieronder en probeer dit. Moenie net onmiddellike oorwinning verwag nie.

Die rys

Omurice is die gewildste gereg op die spyskaart by Bar Moga, en Akiyama berei elke dag 'n vars rys voor. Hy kook sushi -rys met kort graan in tuisgemaakte, ongesoute hoenderaftreksel en hou dit warm in die rysstoof om dit maklik te skep. As u net een omurie by die huis maak, moet u nie die besonderhede sweet wat enige oorblywende wit of bruin rys sal doen nie. En moenie bekommerd wees as die korrels 'n bietjie droog begin word nie. U verhit dit in botter, halfgekleurde en ketchup, en dit word sagter.

Sodra die gebraaide rys gaar is, pak dit in 'n klein, ovaalvormige skottel (of 'n ramekin), keer dit op u opdienbord uit en laat die gereg daar terwyl u die omelet berei. Die gereg isoleer die rys en hou dit warm terwyl jy klaar is met kook, en kan verwyder word om die gladde, perfekte ovaal van rys te onthul, onmiddellik voor opdiening.

Die Pan

Akiyama gebruik 'n 8-duim-teflonpan om sy omelet te kook, en hy stel nadruklik voor dat jy dieselfde doen. Dit het die perfekte oppervlak om vinnig 'n omelet met drie eiers te kook, en die kleefvrye laag bespaar u baie eiers, hoofpyn en trane. Maak net seker dat die laag in 'n goeie toestand is - geen skrape of duike nie! - en hou alle metaalgereedskap buite sig en in gedagte wanneer u daarmee werk.

Dit is die moeilike deel! 'N Gasstoof is handig en makliker om te reguleer, maar ek kon geensins 'n lekker omelet op 'n induksiestoof fynmaak nie.

Klits die eiers met 'n skeut melk en room en moenie moeite doen met die sout nie - daar is genoeg geurmiddels in die rys en sous. Voeg dan 'n bietjie canola -olie in 'n kleefvrye pan en verhit dit baie warm. Voeg die eiers by en roer dit onmiddellik met houtstokkies om te roer en begin dit sonder om te kleur.

As die eiers ongeveer 50% gaar is (dit gebeur baie vinnig!), Versprei die sagte wrongel eweredig oor die oppervlak van die pan. Laat die eiers ongestoord kook tot effens gestol, net 20 sekondes of so. Gebruik dan eetstokkies om die rande van die omelet los te maak, begin dit versigtig rol. Sodra dit gerol is, verhit u die omelet slegs 'n paar sekondes om die naat te verseël. Op hierdie punt moet u die omelet saggies na u self kan rol, sonder dat dit skeur of in die pan lek.

Sjef Akiyama erken dat dit 'n paar dosyn eiers geneem het voordat hy sy gladde, perfek ingeslote, gesmelte in die middelste omelet onder die knie gekry het, en eers onlangs het sy sous -sjef onder die knie gekry, sodat Akiyama 'n dag kan neem. Koop 'n ekstra dosyn eiers en bedank u by 'n paar (of 'n paar honderd) vreemde omurieke. Moenie probeer om 'n held te wees nie: oefening is goed vir jou, eiers is goedkoop, en selfs die lelike is heerlik.

Die Sous

Bar Moga doen alles goed in die huis-van die kristalhelder hoenderaftreksel wat gebruik word om rys te kook tot die soel, gekruide ketchup. Omurice is tradisioneel 'n vinnige en huislike maaltyd, dus ons het tyd bespaar deur 'n halfverpakking van goeie gehalte te gebruik, wat u natuurlik self kan maak as u dit verkies.

Maar moenie hoeke op die ketchup sny nie. Akiyama maak sy eie met baie vars tamaties en nege speserye vir 'n peperige, speserye wat baie minder soet is as Heinz. Dit is moeilik om 'n klein hoeveelheid te maak sonder om die bodem te skroei, so maak 'n volle bondel en gooi die goed op alles. Dit is heerlik op tuisgebakte aartappels en maak 'n moordende cocktail-sous. En, natuurlik, eiers, ontplof en andersins.

Kry die resep vir Omurice » Max Falkowitz

MEER OM TE LEES

Kry u gebakte hoender met geroomde mielies en piesangs in Buenos Aires

In die hoofstad van Argentinië is die top-Europese pan-restaurante 'n nostalgiese terugblik op nog 'n eeu, en geen gereg is meer vermetel nie.


Hoe om Omurice te maak, die oulike ontploffende omelet van Japan

Onthou jy nog die toneel in Tampopo met die omelet? Die een wat bo -op die skottel gebraaide rys sit en met vla -eier soos 'n opgedrukte ballon oopvou?

Dit is omurice. (As jy dit hoor, kry jy die verwante.) En dit is 'n wonderlike voorbeeld van tuisgemaakte yōshoku-kookkuns.

Yōshoku - letterlik "Westerse kos" - is 'n deelversameling van Japannese kookkuns wat aan die begin van die 20ste eeu ontstaan ​​het. Gedurende die Meiji -periode, namate Japan sy wêreldwye teenwoordigheid verhoog het, het Westerse bestanddele en kooktegnieke in die mode geword en is die yōshoku -kookkuns gebore. Omurice, een van die gewildste yōshoku-resepte, kombineer Japannese gebraaide rys, Franse omelettegniek en Amerikaanse ketchup, sous of demi-glace.

Versies van die gereg word nou in restaurante bedien en in huise regoor Japan, Korea en Taiwan voorberei. Maar dit verdien om oral gemaak te word.

Daar gaan dit. Max Falkowitz

Die eenvoudigste omurice-styl bestaan ​​uit 'n dun, volledig gaar eierblad wat om 'n vulsel hoender- of groente-gebraaide rys gevou word, wat dan met ketchup bedek word. Die Tampopo-weergawe hou die eier en rys tot die einde toe, waarin die kok 'n behendige, polsende tegniek gebruik om 'n gedeeltelik gaar skyfie in 'n omhulde amandelvorm te rol. Die omelet word onmiddellik uit die pan en op die rys gerol, en as u dit behoorlik gaargemaak het, laat 'n sny mes die omelet oopval en bedek die rys met 'n sagte, souserige roer.

Die Japannese sjef Takanori Akiyama van Bar Moga in New York bedien 'n geklede weergawe van die huislike klassieke. Hy kook sy rys in hoenderaftreksel en geur dit met uie, hoender, pittige tuisgemaakte ketchup, demi-glace en baie swartpeper. Sy omelet is delikaat en sag: 'n dun geel vel, perfek om 'n buik van romerige kors gerol. Dit is die gewildste gereg op die spyskaart in die sexy Soho -cocktailbar, en een wat Akiyama verskeie kaste eiers geneem het om te vervolmaak.

As u dit tuis wil herhaal, kyk na ons wenke hieronder en probeer dit. Moenie net onmiddellike oorwinning verwag nie.

Die rys

Omurice is die gewildste gereg op die spyskaart by Bar Moga, en Akiyama berei elke dag 'n vars rys voor. Hy kook sushi -rys met kort graan in tuisgemaakte, ongesoute hoenderaftreksel en hou dit warm in die rysstoof om dit maklik te skep. As u net een omurie by die huis maak, moet u nie die besonderhede sweet wat enige oorblywende wit of bruin rys sal doen nie. En moenie bekommerd wees as die korrels 'n bietjie droog begin word nie. U verhit dit in botter, halfgekleurde en ketchup, en dit word sagter.

Sodra die gebraaide rys gaar is, pak dit in 'n klein, ovaalvormige skottel (of 'n ramekin), keer dit op u opdienbord uit en laat die gereg daar terwyl u die omelet berei. Die gereg isoleer die rys en hou dit warm terwyl u klaar is met kook, en kan verwyder word om die gladde, perfekte ovaal van rys onmiddellik voor opdiening te onthul.

Die Pan

Akiyama gebruik 'n 8-duim-teflonpan om sy omelet te kook, en hy stel nadruklik voor dat jy dieselfde doen. Dit het die perfekte oppervlak om vinnig 'n omelet met drie eiers te kook, en die kleefvrye laag bespaar u baie eiers, hoofpyn en trane. Maak net seker dat die laag in 'n goeie toestand is - geen skrape of duike nie! - en hou alle metaalgereedskap buite sig en in gedagte wanneer u daarmee werk.

Dit is die moeilike deel! 'N Gasstoof is handig en makliker om te reguleer, maar ek kon geensins 'n lekker omelet op 'n induksiestoof fynmaak nie.

Klits die eiers met 'n skeut melk en room en moenie moeite doen met die sout nie - daar is genoeg geurmiddels in die rys en sous. Voeg dan 'n bietjie canola -olie in 'n kleefvrye pan en verhit dit baie warm. Voeg die eiers by en roer dit onmiddellik met houtstokkies om te roer en begin dit sonder om te kleur.

As die eiers ongeveer 50% gaar is (dit gebeur baie vinnig!), Versprei die sagte wrongel eweredig oor die oppervlak van die pan. Laat die eiers ongestoord kook tot effens gestol, net 20 sekondes of so. Gebruik dan eetstokkies om die rande van die omelet los te maak, begin dit versigtig rol. Sodra dit gerol is, verhit u die omelet slegs 'n paar sekondes om die naat te verseël. Op hierdie punt moet u die omelet saggies na u self kan rol, sonder dat dit skeur of in die pan lek.

Sjef Akiyama erken dat dit hom 'n paar dosyn eiers geneem het voordat hy sy gladde, perfek ingeslote, gesmelte in die middelste omelet onder die knie het, en eers onlangs het sy sous -sjef onder die knie gekry, sodat Akiyama 'n dag kan neem. Koop 'n ekstra dosyn eiers en bedank u by 'n paar (of 'n paar honderd) vreemde omurieke. Moenie probeer om 'n held te wees nie: oefening is goed vir jou, eiers is goedkoop, en selfs die lelike is heerlik.

Die Sous

Bar Moga doen alles goed in die huis-van die kristalhelder hoenderaftreksel wat gebruik word om rys te kook tot die soel, gekruide ketchup. Omurice is tradisioneel 'n vinnige en huislike maaltyd, dus ons het tyd bespaar deur 'n halfverpakking van goeie gehalte te gebruik, wat u natuurlik self kan maak as u dit verkies.

Maar moenie hoeke op die ketchup sny nie. Akiyama maak sy eie met baie vars tamaties en nege verskillende speserye vir 'n peperige, speserye wat baie minder soet is as Heinz. Dit is moeilik om 'n klein hoeveelheid te maak sonder om die bodem te skroei, so maak 'n volle bondel en gooi die goed op alles. Dit is heerlik op tuisgebakte aartappels en maak 'n moordende cocktail-sous. En, natuurlik, eiers, ontplof en andersins.

Kry die resep vir Omurice » Max Falkowitz

MEER OM TE LEES

Kry u gebakte hoender met geroomde mielies en piesangs in Buenos Aires

In die hoofstad van Argentinië is pan-Europese restaurante 'n nostalgiese terugblik op nog 'n eeu, en geen gereg is meer waaghalsig nie.


Hoe om Omurice te maak, die oulike ontploffende omelet in Japan

Onthou jy nog die toneel in Tampopo met die omelet? Die een wat bo -op die skottel gebraaide rys sit en met vla -eier soos 'n opgedrukte ballon oopvou?

Dit is omurice. (As jy dit hoor, kry jy die verwante.) En dit is 'n wonderlike voorbeeld van tuisgemaakte yōshoku-kookkuns.

Yōshoku - letterlik "Westerse kos" - is 'n deelversameling van Japannese kookkuns wat aan die begin van die 20ste eeu ontstaan ​​het. Gedurende die Meiji -periode, namate Japan sy wêreldwye teenwoordigheid verhoog het, het Westerse bestanddele en kooktegnieke in die mode geword en is die yōshoku -kookkuns gebore. Omurice, een van die gewildste yōshoku-resepte, kombineer Japannese gebraaide rys, Franse omelettegniek en Amerikaanse ketchup, sous of demi-glace.

Versies van die gereg word nou in restaurante bedien en in huise regoor Japan, Korea en Taiwan voorberei. Maar dit verdien om oral gemaak te word.

Daar gaan dit. Max Falkowitz

Die eenvoudigste omurice-styl bestaan ​​uit 'n dun, volledig gaar eierblad wat om 'n vulsel hoender- of groente-gebraaide rys gevou word, wat dan met ketchup bedek word. Die Tampopo-weergawe hou die eier en rys tot aan die einde geskei, waarin die kok 'n behendige, polsstikkende tegniek gebruik om 'n gedeeltelik gaar skyf roereier in 'n ingeslote, amandelvormige omelet te rol. Die omelet word onmiddellik uit die pan gerol en op die rys, en as jy dit behoorlik gaargemaak het, laat 'n sny mes die omelet oopval en bedek die rys met 'n sagte, souserige roer.

Die Japannese sjef Takanori Akiyama van Bar Moga in New York bedien 'n geklede weergawe van die huislike klassieke. Hy kook sy rys in hoenderaftreksel en geur dit met uie, hoender, pittige tuisgemaakte ketchup, demi-glace en baie swartpeper. Sy omelet is delikaat en sag: 'n dun geel vel, perfek om 'n buik van romerige kors gerol. Dit is die gewildste gereg op die spyskaart in die sexy Soho -cocktailbar, en een wat Akiyama verskeie kaste eiers geneem het om te vervolmaak.

As u dit tuis wil herhaal, kyk na ons wenke hieronder en probeer dit. Moenie net onmiddellike oorwinning verwag nie.

Die rys

Omurice is die gewildste gereg op die spyskaart by Bar Moga, en Akiyama berei elke dag 'n vars bondel rys voor. Hy kook sushi -rys met kort graan in tuisgemaakte, ongesoute hoenderaftreksel en hou dit warm in die rysstoof om dit maklik te skep. As u net een omurie by die huis maak, moet u nie die besonderhede sweet wat enige oorblywende wit of bruin rys sal doen nie. En moenie bekommerd wees as die korrels 'n bietjie droog begin word nie. U verhit dit in botter, halfgekleurde en ketchup, en dit word sagter.

Sodra die gebraaide rys gaar is, pak dit in 'n klein, ovaalvormige skottel (of 'n ramekin), keer dit op u opdienbord uit en laat die gereg daar terwyl u die omelet berei. Die gereg isoleer die rys en hou dit warm terwyl jy klaar is met kook, en kan verwyder word om die gladde, perfekte ovaal van rys onmiddellik voor opdiening te onthul.

Die Pan

Akiyama gebruik 'n 8-duim-teflonpan om sy omelet te kook, en hy stel nadruklik voor dat jy dieselfde doen. Dit het die perfekte oppervlak om vinnig 'n omelet met drie eiers te kook, en die kleefvrye laag bespaar u baie eiers, hoofpyn en trane. Maak net seker dat die laag in 'n goeie toestand is - geen skrape of duike nie! - en hou alle metaalgereedskap buite sig en in gedagte wanneer u daarmee werk.

Dit is die moeilike deel! 'N Gasstoof is handig en makliker om te reguleer, maar ek kon geensins 'n lekker omelet op 'n induksiestoof fynmaak nie.

Klits die eiers met 'n skeut melk en room en moenie moeite doen met die sout nie - daar is genoeg geurmiddels in die rys en sous. Voeg dan 'n bietjie canola -olie in 'n kleefvrye pan en verhit dit baie warm. Voeg die eiers by en roer dit onmiddellik met houtstokkies om te roer en begin dit sonder om te kleur.

As die eiers ongeveer 50% gaar is (dit gebeur baie vinnig!), Versprei die sagte wrongel eweredig oor die oppervlak van die pan. Laat die eiers ongestoord kook tot effens gestol, net 20 sekondes of so. Gebruik dan eetstokkies om die rande van die omelet los te maak, begin dit versigtig rol. Sodra dit gerol is, verhit u die omelet slegs 'n paar sekondes om die naat te verseël. Op hierdie punt moet u die omelet saggies na u self kan rol, sonder dat dit skeur of in die pan lek.

Sjef Akiyama erken dat dit hom 'n paar dosyn eiers geneem het voordat hy sy gladde, perfek ingeslote, gesmelte in die middelste omelet onder die knie het, en eers onlangs het sy sous -sjef onder die knie gekry, sodat Akiyama 'n dag kan neem. Koop 'n ekstra dosyn eiers en bedank u by 'n paar (of 'n paar honderd) vreemde omurieke. Moenie probeer om 'n held te wees nie: oefening is goed vir jou, eiers is goedkoop, en selfs die lelike is heerlik.

Die Sous

Bar Moga doen alles goed in die huis-van die kristalhelder hoenderaftreksel wat gebruik word om rys te kook tot die soel, gekruide ketchup. Omurice is tradisioneel 'n vinnige en huislike maaltyd, dus ons het tyd bespaar deur 'n halfverpakking van goeie gehalte te gebruik, wat u natuurlik self kan maak as u dit verkies.

Maar moenie hoeke op die ketchup sny nie. Akiyama maak sy eie met baie vars tamaties en nege speserye vir 'n peperige, speserye wat baie minder soet is as Heinz. Dit is moeilik om 'n klein hoeveelheid te maak sonder om die bodem te skroei, so maak 'n volle bondel en gooi die goed op alles. Dit is heerlik op tuisgebakte aartappels en maak 'n moordende cocktail-sous. En, natuurlik, eiers, ontplof en andersins.

Kry die resep vir Omurice » Max Falkowitz

MEER OM TE LEES

Kry u gebakte hoender met geroomde mielies en piesangs in Buenos Aires

In die hoofstad van Argentinië is pan-Europese restaurante 'n nostalgiese terugblik op nog 'n eeu, en geen gereg is meer waaghalsig nie.


Hoe om Omurice te maak, die oulike ontploffende omelet in Japan

Onthou jy nog die toneel in Tampopo met die omelet? The one that sits on top of the dish of fried rice and unfurls with custardy egg like a popped balloon when split open?

That’s omurice. (Sound it out and you’ll get the cognate.) And it’s a delightful example of home-cooked yōshoku cuisine.

Yōshoku—literally “Western food”—is a subset of Japanese cooking that originated at the turn of the 20th century. During the Meiji period, as Japan increased its global presence, Western ingredients and cooking techniques became fashionable, and yōshoku cuisine was was born. Omurice, one of the most popular yōshoku recipes, combines Japanese fried rice, French omelet-making technique, and American ketchup, gravy, or demi-glace.

Versions of the dish are now served in diners and prepared in homes all over Japan, Korea, and Taiwan. But it deserves to be made everywhere.

There it goes. Max Falkowitz

The simplest style of omurice consists of a thin, fully-cooked sheet of egg, wrapped around a filling of chicken or vegetable fried rice, which is then topped with ketchup. The Tampopo version keeps the egg and rice separate til the very end, in which the cook uses a deft, wrist-tapping technique to roll a partially cooked disk of scrambled egg into an enclosed, almond-shape omelet. The omelet is immediately rolled out of the pan and onto the rice, and if you’ve cooked it properly, a slice of a knife will make the omelet fall open and cover the rice with a soft, saucey scramble.

Japanese chef Takanori Akiyama of Bar Moga in New York serves a dressed up version of the homey classic. He cooks his rice in chicken stock and flavors it with onions, chicken, spicy homemade ketchup, demi-glace, and plenty of black pepper. His omelet is delicate and tender: a thin yellow skin, perfectly rolled around a belly of creamy curds. It’s the most popular dish on the menu at the sexy Soho cocktail bar, and one that took Akiyama several cases of eggs to perfect.

If you’d like to try replicating it at home, take a look at our tips below and give it a shot. Just don’t expect immediate victory.

The Rice

Omurice is the most popular dish on the menu at Bar Moga, and Akiyama prepares a fresh batch of rice for it every day. He cooks short grain sushi rice in homemade, unsalted chicken stock and keeps it warm in the rice cooker for easy scooping. If you’re only making one omurice at home, don’t sweat those details any leftover white or brown rice will do. And don’t worry if the grains start out a little bit dry. You’ll be reheating them in butter, demiglace, and ketchup, and they’ll soften up.

Once the fried rice is cooked, pack it into a small, oval-shaped dish (or a ramekin), invert it onto your serving plate, and leave the dish there while you prepare the omelet. The dish will insulate the rice and keep it warm while you finish cooking and can be removed to reveal the smooth, perfect oval of rice immediately before serving.

Die Pan

Akiyama uses an 8-inch nonstick Teflon pan to cook his omurice omelet, and he emphatically suggests you do the same. It has the perfect amount of surface area for quickly cooking a three-egg omelet, and the nonstick coating will save you many eggs, headaches, and tears. Just be sure the coating is in good condition—no scratches or dents, please!—and keep all metal tools out of sight and mind when working with it.

This is the tricky part! A gas stove is helpful and easier to regulate, but by no means necessary I was also able to finagle an oozy omelet on an induction stove.

Beat the eggs with a splash of milk and cream and don’t bother with the salt—there will be plenty of seasoning in the rice and sauce. Then add a drizzle of canola oil to a nonstick pan and get it very hot. Add the eggs and immediately stir them up with wooden chopsticks to scramble and begin cooking them without coloring.

When the eggs are about 50% cooked (this happens very quickly!), evenly distribute the soft curds across the surface of the pan. Let the eggs cook, undisturbed, to set up slightly, just 20 seconds or so. Then, using chopsticks to loosen the omelet’s edges, start rolling it carefully. Once it’s rolled, you heat the omelet for just a few seconds to seal the seam. At this point, you should be able to gently roll the omelet towards and away from yourself without it splitting or leaking into the pan.

Chef Akiyama admits that it took him several dozen eggs before he mastered his smooth, perfectly enclosed, molten in the middle omelet, and only recently did his sous chef get the hang of it so Akiyama can take a day off. Buy an extra dozen eggs and resign yourself to a few (or a few hundred) odd-looking omurice. Don’t try to be a hero: practice is good for you, eggs are cheap, and even the uglies are delicious.

The Sauce

Bar Moga does a great job of making everything in-house—from the crystal clear chicken stock used to cook rice to the sultry, spiced ketchup. Omurice is traditionally a quick and homey meal, so we saved time by using a good-quality packaged demiglace you can, of course, make your own if you prefer.

But don’t cut corners on the ketchup. Akiyama makes his own with loads of fresh tomatoes and nine different spices for a peppery, extra-savory condiment that’s far less sweet than Heinz. It is tough to make a small amount without scorching the bottom, so make a full batch and pour that stuff on everything. It is great on home-fried potatoes and it makes a killer cocktail sauce. And, of course, eggs, explodey and otherwise.

Get the recipe for Omurice » Max Falkowitz

MORE TO READ

Get Your Fried Chicken With Creamed Corn and Bananas in Buenos Aires

In Argentina’s capital city, over-the-top pan-European restaurants are a nostalgic throwback to another century, and no dish is more audacious.


How to Make Omurice, Japan’s Oozy Exploding Omelet

Do you remember that scene in Tampopo with the omelet? The one that sits on top of the dish of fried rice and unfurls with custardy egg like a popped balloon when split open?

That’s omurice. (Sound it out and you’ll get the cognate.) And it’s a delightful example of home-cooked yōshoku cuisine.

Yōshoku—literally “Western food”—is a subset of Japanese cooking that originated at the turn of the 20th century. During the Meiji period, as Japan increased its global presence, Western ingredients and cooking techniques became fashionable, and yōshoku cuisine was was born. Omurice, one of the most popular yōshoku recipes, combines Japanese fried rice, French omelet-making technique, and American ketchup, gravy, or demi-glace.

Versions of the dish are now served in diners and prepared in homes all over Japan, Korea, and Taiwan. But it deserves to be made everywhere.

There it goes. Max Falkowitz

The simplest style of omurice consists of a thin, fully-cooked sheet of egg, wrapped around a filling of chicken or vegetable fried rice, which is then topped with ketchup. The Tampopo version keeps the egg and rice separate til the very end, in which the cook uses a deft, wrist-tapping technique to roll a partially cooked disk of scrambled egg into an enclosed, almond-shape omelet. The omelet is immediately rolled out of the pan and onto the rice, and if you’ve cooked it properly, a slice of a knife will make the omelet fall open and cover the rice with a soft, saucey scramble.

Japanese chef Takanori Akiyama of Bar Moga in New York serves a dressed up version of the homey classic. He cooks his rice in chicken stock and flavors it with onions, chicken, spicy homemade ketchup, demi-glace, and plenty of black pepper. His omelet is delicate and tender: a thin yellow skin, perfectly rolled around a belly of creamy curds. It’s the most popular dish on the menu at the sexy Soho cocktail bar, and one that took Akiyama several cases of eggs to perfect.

If you’d like to try replicating it at home, take a look at our tips below and give it a shot. Just don’t expect immediate victory.

The Rice

Omurice is the most popular dish on the menu at Bar Moga, and Akiyama prepares a fresh batch of rice for it every day. He cooks short grain sushi rice in homemade, unsalted chicken stock and keeps it warm in the rice cooker for easy scooping. If you’re only making one omurice at home, don’t sweat those details any leftover white or brown rice will do. And don’t worry if the grains start out a little bit dry. You’ll be reheating them in butter, demiglace, and ketchup, and they’ll soften up.

Once the fried rice is cooked, pack it into a small, oval-shaped dish (or a ramekin), invert it onto your serving plate, and leave the dish there while you prepare the omelet. The dish will insulate the rice and keep it warm while you finish cooking and can be removed to reveal the smooth, perfect oval of rice immediately before serving.

Die Pan

Akiyama uses an 8-inch nonstick Teflon pan to cook his omurice omelet, and he emphatically suggests you do the same. It has the perfect amount of surface area for quickly cooking a three-egg omelet, and the nonstick coating will save you many eggs, headaches, and tears. Just be sure the coating is in good condition—no scratches or dents, please!—and keep all metal tools out of sight and mind when working with it.

This is the tricky part! A gas stove is helpful and easier to regulate, but by no means necessary I was also able to finagle an oozy omelet on an induction stove.

Beat the eggs with a splash of milk and cream and don’t bother with the salt—there will be plenty of seasoning in the rice and sauce. Then add a drizzle of canola oil to a nonstick pan and get it very hot. Add the eggs and immediately stir them up with wooden chopsticks to scramble and begin cooking them without coloring.

When the eggs are about 50% cooked (this happens very quickly!), evenly distribute the soft curds across the surface of the pan. Let the eggs cook, undisturbed, to set up slightly, just 20 seconds or so. Then, using chopsticks to loosen the omelet’s edges, start rolling it carefully. Once it’s rolled, you heat the omelet for just a few seconds to seal the seam. At this point, you should be able to gently roll the omelet towards and away from yourself without it splitting or leaking into the pan.

Chef Akiyama admits that it took him several dozen eggs before he mastered his smooth, perfectly enclosed, molten in the middle omelet, and only recently did his sous chef get the hang of it so Akiyama can take a day off. Buy an extra dozen eggs and resign yourself to a few (or a few hundred) odd-looking omurice. Don’t try to be a hero: practice is good for you, eggs are cheap, and even the uglies are delicious.

The Sauce

Bar Moga does a great job of making everything in-house—from the crystal clear chicken stock used to cook rice to the sultry, spiced ketchup. Omurice is traditionally a quick and homey meal, so we saved time by using a good-quality packaged demiglace you can, of course, make your own if you prefer.

But don’t cut corners on the ketchup. Akiyama makes his own with loads of fresh tomatoes and nine different spices for a peppery, extra-savory condiment that’s far less sweet than Heinz. It is tough to make a small amount without scorching the bottom, so make a full batch and pour that stuff on everything. It is great on home-fried potatoes and it makes a killer cocktail sauce. And, of course, eggs, explodey and otherwise.

Get the recipe for Omurice » Max Falkowitz

MORE TO READ

Get Your Fried Chicken With Creamed Corn and Bananas in Buenos Aires

In Argentina’s capital city, over-the-top pan-European restaurants are a nostalgic throwback to another century, and no dish is more audacious.


How to Make Omurice, Japan’s Oozy Exploding Omelet

Do you remember that scene in Tampopo with the omelet? The one that sits on top of the dish of fried rice and unfurls with custardy egg like a popped balloon when split open?

That’s omurice. (Sound it out and you’ll get the cognate.) And it’s a delightful example of home-cooked yōshoku cuisine.

Yōshoku—literally “Western food”—is a subset of Japanese cooking that originated at the turn of the 20th century. During the Meiji period, as Japan increased its global presence, Western ingredients and cooking techniques became fashionable, and yōshoku cuisine was was born. Omurice, one of the most popular yōshoku recipes, combines Japanese fried rice, French omelet-making technique, and American ketchup, gravy, or demi-glace.

Versions of the dish are now served in diners and prepared in homes all over Japan, Korea, and Taiwan. But it deserves to be made everywhere.

There it goes. Max Falkowitz

The simplest style of omurice consists of a thin, fully-cooked sheet of egg, wrapped around a filling of chicken or vegetable fried rice, which is then topped with ketchup. The Tampopo version keeps the egg and rice separate til the very end, in which the cook uses a deft, wrist-tapping technique to roll a partially cooked disk of scrambled egg into an enclosed, almond-shape omelet. The omelet is immediately rolled out of the pan and onto the rice, and if you’ve cooked it properly, a slice of a knife will make the omelet fall open and cover the rice with a soft, saucey scramble.

Japanese chef Takanori Akiyama of Bar Moga in New York serves a dressed up version of the homey classic. He cooks his rice in chicken stock and flavors it with onions, chicken, spicy homemade ketchup, demi-glace, and plenty of black pepper. His omelet is delicate and tender: a thin yellow skin, perfectly rolled around a belly of creamy curds. It’s the most popular dish on the menu at the sexy Soho cocktail bar, and one that took Akiyama several cases of eggs to perfect.

If you’d like to try replicating it at home, take a look at our tips below and give it a shot. Just don’t expect immediate victory.

The Rice

Omurice is the most popular dish on the menu at Bar Moga, and Akiyama prepares a fresh batch of rice for it every day. He cooks short grain sushi rice in homemade, unsalted chicken stock and keeps it warm in the rice cooker for easy scooping. If you’re only making one omurice at home, don’t sweat those details any leftover white or brown rice will do. And don’t worry if the grains start out a little bit dry. You’ll be reheating them in butter, demiglace, and ketchup, and they’ll soften up.

Once the fried rice is cooked, pack it into a small, oval-shaped dish (or a ramekin), invert it onto your serving plate, and leave the dish there while you prepare the omelet. The dish will insulate the rice and keep it warm while you finish cooking and can be removed to reveal the smooth, perfect oval of rice immediately before serving.

Die Pan

Akiyama uses an 8-inch nonstick Teflon pan to cook his omurice omelet, and he emphatically suggests you do the same. It has the perfect amount of surface area for quickly cooking a three-egg omelet, and the nonstick coating will save you many eggs, headaches, and tears. Just be sure the coating is in good condition—no scratches or dents, please!—and keep all metal tools out of sight and mind when working with it.

This is the tricky part! A gas stove is helpful and easier to regulate, but by no means necessary I was also able to finagle an oozy omelet on an induction stove.

Beat the eggs with a splash of milk and cream and don’t bother with the salt—there will be plenty of seasoning in the rice and sauce. Then add a drizzle of canola oil to a nonstick pan and get it very hot. Add the eggs and immediately stir them up with wooden chopsticks to scramble and begin cooking them without coloring.

When the eggs are about 50% cooked (this happens very quickly!), evenly distribute the soft curds across the surface of the pan. Let the eggs cook, undisturbed, to set up slightly, just 20 seconds or so. Then, using chopsticks to loosen the omelet’s edges, start rolling it carefully. Once it’s rolled, you heat the omelet for just a few seconds to seal the seam. At this point, you should be able to gently roll the omelet towards and away from yourself without it splitting or leaking into the pan.

Chef Akiyama admits that it took him several dozen eggs before he mastered his smooth, perfectly enclosed, molten in the middle omelet, and only recently did his sous chef get the hang of it so Akiyama can take a day off. Buy an extra dozen eggs and resign yourself to a few (or a few hundred) odd-looking omurice. Don’t try to be a hero: practice is good for you, eggs are cheap, and even the uglies are delicious.

The Sauce

Bar Moga does a great job of making everything in-house—from the crystal clear chicken stock used to cook rice to the sultry, spiced ketchup. Omurice is traditionally a quick and homey meal, so we saved time by using a good-quality packaged demiglace you can, of course, make your own if you prefer.

But don’t cut corners on the ketchup. Akiyama makes his own with loads of fresh tomatoes and nine different spices for a peppery, extra-savory condiment that’s far less sweet than Heinz. It is tough to make a small amount without scorching the bottom, so make a full batch and pour that stuff on everything. It is great on home-fried potatoes and it makes a killer cocktail sauce. And, of course, eggs, explodey and otherwise.

Get the recipe for Omurice » Max Falkowitz

MORE TO READ

Get Your Fried Chicken With Creamed Corn and Bananas in Buenos Aires

In Argentina’s capital city, over-the-top pan-European restaurants are a nostalgic throwback to another century, and no dish is more audacious.


How to Make Omurice, Japan’s Oozy Exploding Omelet

Do you remember that scene in Tampopo with the omelet? The one that sits on top of the dish of fried rice and unfurls with custardy egg like a popped balloon when split open?

That’s omurice. (Sound it out and you’ll get the cognate.) And it’s a delightful example of home-cooked yōshoku cuisine.

Yōshoku—literally “Western food”—is a subset of Japanese cooking that originated at the turn of the 20th century. During the Meiji period, as Japan increased its global presence, Western ingredients and cooking techniques became fashionable, and yōshoku cuisine was was born. Omurice, one of the most popular yōshoku recipes, combines Japanese fried rice, French omelet-making technique, and American ketchup, gravy, or demi-glace.

Versions of the dish are now served in diners and prepared in homes all over Japan, Korea, and Taiwan. But it deserves to be made everywhere.

There it goes. Max Falkowitz

The simplest style of omurice consists of a thin, fully-cooked sheet of egg, wrapped around a filling of chicken or vegetable fried rice, which is then topped with ketchup. The Tampopo version keeps the egg and rice separate til the very end, in which the cook uses a deft, wrist-tapping technique to roll a partially cooked disk of scrambled egg into an enclosed, almond-shape omelet. The omelet is immediately rolled out of the pan and onto the rice, and if you’ve cooked it properly, a slice of a knife will make the omelet fall open and cover the rice with a soft, saucey scramble.

Japanese chef Takanori Akiyama of Bar Moga in New York serves a dressed up version of the homey classic. He cooks his rice in chicken stock and flavors it with onions, chicken, spicy homemade ketchup, demi-glace, and plenty of black pepper. His omelet is delicate and tender: a thin yellow skin, perfectly rolled around a belly of creamy curds. It’s the most popular dish on the menu at the sexy Soho cocktail bar, and one that took Akiyama several cases of eggs to perfect.

If you’d like to try replicating it at home, take a look at our tips below and give it a shot. Just don’t expect immediate victory.

The Rice

Omurice is the most popular dish on the menu at Bar Moga, and Akiyama prepares a fresh batch of rice for it every day. He cooks short grain sushi rice in homemade, unsalted chicken stock and keeps it warm in the rice cooker for easy scooping. If you’re only making one omurice at home, don’t sweat those details any leftover white or brown rice will do. And don’t worry if the grains start out a little bit dry. You’ll be reheating them in butter, demiglace, and ketchup, and they’ll soften up.

Once the fried rice is cooked, pack it into a small, oval-shaped dish (or a ramekin), invert it onto your serving plate, and leave the dish there while you prepare the omelet. The dish will insulate the rice and keep it warm while you finish cooking and can be removed to reveal the smooth, perfect oval of rice immediately before serving.

Die Pan

Akiyama uses an 8-inch nonstick Teflon pan to cook his omurice omelet, and he emphatically suggests you do the same. It has the perfect amount of surface area for quickly cooking a three-egg omelet, and the nonstick coating will save you many eggs, headaches, and tears. Just be sure the coating is in good condition—no scratches or dents, please!—and keep all metal tools out of sight and mind when working with it.

This is the tricky part! A gas stove is helpful and easier to regulate, but by no means necessary I was also able to finagle an oozy omelet on an induction stove.

Beat the eggs with a splash of milk and cream and don’t bother with the salt—there will be plenty of seasoning in the rice and sauce. Then add a drizzle of canola oil to a nonstick pan and get it very hot. Add the eggs and immediately stir them up with wooden chopsticks to scramble and begin cooking them without coloring.

When the eggs are about 50% cooked (this happens very quickly!), evenly distribute the soft curds across the surface of the pan. Let the eggs cook, undisturbed, to set up slightly, just 20 seconds or so. Then, using chopsticks to loosen the omelet’s edges, start rolling it carefully. Once it’s rolled, you heat the omelet for just a few seconds to seal the seam. At this point, you should be able to gently roll the omelet towards and away from yourself without it splitting or leaking into the pan.

Chef Akiyama admits that it took him several dozen eggs before he mastered his smooth, perfectly enclosed, molten in the middle omelet, and only recently did his sous chef get the hang of it so Akiyama can take a day off. Buy an extra dozen eggs and resign yourself to a few (or a few hundred) odd-looking omurice. Don’t try to be a hero: practice is good for you, eggs are cheap, and even the uglies are delicious.

The Sauce

Bar Moga does a great job of making everything in-house—from the crystal clear chicken stock used to cook rice to the sultry, spiced ketchup. Omurice is traditionally a quick and homey meal, so we saved time by using a good-quality packaged demiglace you can, of course, make your own if you prefer.

But don’t cut corners on the ketchup. Akiyama makes his own with loads of fresh tomatoes and nine different spices for a peppery, extra-savory condiment that’s far less sweet than Heinz. It is tough to make a small amount without scorching the bottom, so make a full batch and pour that stuff on everything. It is great on home-fried potatoes and it makes a killer cocktail sauce. And, of course, eggs, explodey and otherwise.

Get the recipe for Omurice » Max Falkowitz

MORE TO READ

Get Your Fried Chicken With Creamed Corn and Bananas in Buenos Aires

In Argentina’s capital city, over-the-top pan-European restaurants are a nostalgic throwback to another century, and no dish is more audacious.


How to Make Omurice, Japan’s Oozy Exploding Omelet

Do you remember that scene in Tampopo with the omelet? The one that sits on top of the dish of fried rice and unfurls with custardy egg like a popped balloon when split open?

That’s omurice. (Sound it out and you’ll get the cognate.) And it’s a delightful example of home-cooked yōshoku cuisine.

Yōshoku—literally “Western food”—is a subset of Japanese cooking that originated at the turn of the 20th century. During the Meiji period, as Japan increased its global presence, Western ingredients and cooking techniques became fashionable, and yōshoku cuisine was was born. Omurice, one of the most popular yōshoku recipes, combines Japanese fried rice, French omelet-making technique, and American ketchup, gravy, or demi-glace.

Versions of the dish are now served in diners and prepared in homes all over Japan, Korea, and Taiwan. But it deserves to be made everywhere.

There it goes. Max Falkowitz

The simplest style of omurice consists of a thin, fully-cooked sheet of egg, wrapped around a filling of chicken or vegetable fried rice, which is then topped with ketchup. The Tampopo version keeps the egg and rice separate til the very end, in which the cook uses a deft, wrist-tapping technique to roll a partially cooked disk of scrambled egg into an enclosed, almond-shape omelet. The omelet is immediately rolled out of the pan and onto the rice, and if you’ve cooked it properly, a slice of a knife will make the omelet fall open and cover the rice with a soft, saucey scramble.

Japanese chef Takanori Akiyama of Bar Moga in New York serves a dressed up version of the homey classic. He cooks his rice in chicken stock and flavors it with onions, chicken, spicy homemade ketchup, demi-glace, and plenty of black pepper. His omelet is delicate and tender: a thin yellow skin, perfectly rolled around a belly of creamy curds. It’s the most popular dish on the menu at the sexy Soho cocktail bar, and one that took Akiyama several cases of eggs to perfect.

If you’d like to try replicating it at home, take a look at our tips below and give it a shot. Just don’t expect immediate victory.

The Rice

Omurice is the most popular dish on the menu at Bar Moga, and Akiyama prepares a fresh batch of rice for it every day. He cooks short grain sushi rice in homemade, unsalted chicken stock and keeps it warm in the rice cooker for easy scooping. If you’re only making one omurice at home, don’t sweat those details any leftover white or brown rice will do. And don’t worry if the grains start out a little bit dry. You’ll be reheating them in butter, demiglace, and ketchup, and they’ll soften up.

Once the fried rice is cooked, pack it into a small, oval-shaped dish (or a ramekin), invert it onto your serving plate, and leave the dish there while you prepare the omelet. The dish will insulate the rice and keep it warm while you finish cooking and can be removed to reveal the smooth, perfect oval of rice immediately before serving.

Die Pan

Akiyama uses an 8-inch nonstick Teflon pan to cook his omurice omelet, and he emphatically suggests you do the same. It has the perfect amount of surface area for quickly cooking a three-egg omelet, and the nonstick coating will save you many eggs, headaches, and tears. Just be sure the coating is in good condition—no scratches or dents, please!—and keep all metal tools out of sight and mind when working with it.

This is the tricky part! A gas stove is helpful and easier to regulate, but by no means necessary I was also able to finagle an oozy omelet on an induction stove.

Beat the eggs with a splash of milk and cream and don’t bother with the salt—there will be plenty of seasoning in the rice and sauce. Then add a drizzle of canola oil to a nonstick pan and get it very hot. Add the eggs and immediately stir them up with wooden chopsticks to scramble and begin cooking them without coloring.

When the eggs are about 50% cooked (this happens very quickly!), evenly distribute the soft curds across the surface of the pan. Let the eggs cook, undisturbed, to set up slightly, just 20 seconds or so. Then, using chopsticks to loosen the omelet’s edges, start rolling it carefully. Once it’s rolled, you heat the omelet for just a few seconds to seal the seam. At this point, you should be able to gently roll the omelet towards and away from yourself without it splitting or leaking into the pan.

Chef Akiyama admits that it took him several dozen eggs before he mastered his smooth, perfectly enclosed, molten in the middle omelet, and only recently did his sous chef get the hang of it so Akiyama can take a day off. Buy an extra dozen eggs and resign yourself to a few (or a few hundred) odd-looking omurice. Don’t try to be a hero: practice is good for you, eggs are cheap, and even the uglies are delicious.

The Sauce

Bar Moga does a great job of making everything in-house—from the crystal clear chicken stock used to cook rice to the sultry, spiced ketchup. Omurice is traditionally a quick and homey meal, so we saved time by using a good-quality packaged demiglace you can, of course, make your own if you prefer.

But don’t cut corners on the ketchup. Akiyama makes his own with loads of fresh tomatoes and nine different spices for a peppery, extra-savory condiment that’s far less sweet than Heinz. It is tough to make a small amount without scorching the bottom, so make a full batch and pour that stuff on everything. It is great on home-fried potatoes and it makes a killer cocktail sauce. And, of course, eggs, explodey and otherwise.

Get the recipe for Omurice » Max Falkowitz

MORE TO READ

Get Your Fried Chicken With Creamed Corn and Bananas in Buenos Aires

In Argentina’s capital city, over-the-top pan-European restaurants are a nostalgic throwback to another century, and no dish is more audacious.


Kyk die video: YOSHOKU: All you need to know about Japanese styled western food! (Julie 2022).


Kommentaar:

  1. Haralambos

    Sorry, I pushed this question away

  2. Galkree

    Eerder waardevolle boodskap

  3. Jacy

    Skaamte en skaamte!

  4. Huntly

    Another option is also possible

  5. Kenward

    ja, hulle was glad nie beïndruk nie.

  6. Job

    I wish to speak with you, I have something to say.



Skryf 'n boodskap