Omurice Recipe

Description

+ This is my take on Omurice, a popular japanese chicken fried rice dish with an omelette on top. +

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+ Cut the chicken into bite-sized pieces. + Dice the carrot and the onion. + Mince the garlic. +
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+ Fry the chicken over medium heat until the outside begins to brown. Remove from pan. +
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+ Fry the carrot and the onion over medium-low heat until soft. +
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+ Add the garlic to the pan and sautee until fragrant. +
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+ Add the chicken together with the rice back into the pan. + Add Ketchup, Soy Sauce and Worcestershire Sauce and fry for another minute. +
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+ Put the fried rice into a bowl and press it down tightly. + Put the bowl upside-down on a plate and leave it for later. +
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+ Mix 3 eggs together and pour them in a non-stick pan over medium-high heat. + Stir constantly from the outside-in, until a nice fluffy middle has formed, then reduce the heat to low. + Then let it cook until the bottom has settled and the top is still a bit undercooked. +
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+ Remove the bowl from the plate, so you have a nice mound of rice, and pour the egg directly + from the pan over the top. You can add a bit more Ketchup, if you like. +
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+ This is my take on Oyakodon, a japanese chicken and egg rice bowl. +

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+ Cut half an onion from tip to root into strips. + Cut the chicken thigh into bite-sized pieces. + Thinly cut the spring onion as garnish for later. +
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+ Fry the chicken over medium heat until the outside is beginning to brown. +
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+ Add the soy sauce, mirin, sake and dashi stock into the pan. + At this point, also add the cut onion. + Cover with a lid and let it simmer for 5 minutes. +
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+ Lightly mix the egg in a bowl. + Add half of the egg into the pan, cover and let it simmer for half a minute. +
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+ After half a minute, add the rest of the egg and some of the spring onion.
+ Let it simmer for an additional minute. +
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+ Pour everything in the pan over the bowl of rice. + Add the rest of the spring onion on top. + If raw eggs are safe to eat where you live, you can add an egg yolk on top. +
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+ This is my take on a classic margherita pizza.
+ We will make our own pizza dough and sauce! +

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+ Mix all dry ingredients in a bowl. +
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+ Add the water and knead the dough until no dry flour is left.
+ Cover the bowl and let it rest a couple hours, until doubled in size.
+ You can also let it rest overnight. +
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+ Once the dough has finished resting, take it out of the bowl onto your working surface + and knead it a bit more, about 2-3 minutes.
+ Divide the dough into two equally sized portions. Take one portion and lightly cover it + with a damp towel to let it rest for an additional hour.
+ You can put the other portion into the fridge or freezer. + While the dough is resting one final time, preheat the oven as high as your oven can go.
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+ Meanwhile we're making the pizza sauce.
+ For this, we're just going to crush the canned tomatoes. You can use + your hands or puree it with a stick blender. Add some salt and pepper to your liking.
+ If you're feeling fancy, you can add oregano and thyme, or any other additional seasonings you like. +
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+ Stretch out the dough as big as you can.
+ Put the sauce and mozzarella on top. I like to rip the mozzarella by hand.
+ Then the pizza goes into the oven for about 7-10 minutes, depending how hot you oven goes.
+ Once the mozzarella starts bubbling and is a nice golden brown it's done! +
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