Omu-raisu is a Japanese omlette with fried rice in the middle served with tomato ketchup. It is one of the many modern Japanese dishes brought into Japan from abroad. This is my version of the Japanese omlette with mixed vegetables instead of rice.
3 eggs (free range/ organic)
Half tsp soya sauce
1 tsp caster sugar
Few handfuls of spinach leaves
3 shitake mushrooms lightly fried
Boiled edamame (soya beans) optional
Tomato ketchup to garnish
Vegetable oil for frying
- Lightly mix 3 eggs, soya sauce and caster sugar in a bowl using a fork or chopsticks.
- Put on a non-stick frying pan on medium heat and add 1 tablespoon of vegetable oil.
- Add the egg mixture to the frying pan and move around so the egg is evenly spread on the pan (cook the omlette slowly).
- When the egg starts to cook around the edges use the side of a spatula or chopsticks to draw the edge of the egg into the centre allowing the uncooked egg sitting on top to cook.
- Continue to do this a few times until there is a little liquid left sitting on top.
- Take the omlette off the heat.
- Place all the ingredients including the spinach leaves, mushrooms and edamame in a line down the centre of the omlette.
- Fold the omlette like a wrap.
- Carefully put the wrapped omlette on a plate as shown in the picture.
- Drizzle tomato ketchup over the omlette.
1. Remember that the egg will continue to cook when it is folded so leave a little liquid on top before taking off the heat.
2. You can eat this omlette without fillings or use another type of filling.