Okonomiyaki Omurice
Okonomiyaki Omurice
Here is a fusion of two of my favorite Japanese foods, okonomiyaki and omurice. Okonomiyaki ingredients are used to make the fried rice: pork belly, cabbage, onions, and okonomiyaki sauce. The rice is then formed into a dome on a plate. A simple omelette is made and put on top of the rice. Oh, it’s not over yet. Across the top of the omelette is drizzled okonomiyaki sauce and kewpie mayo with sprinkles of sesame seeds, bonito and nori flakes. This is why you always make extra steamed rice so the leftovers can be turned into something so magical like this.
Ingredients
Rice
- 4 tbsp vegetable oil
- 1/4 medium white onion diced
- 1/4 lb pork belly skinned; diced into small cubes
- 1/2 cup cabbage shredded
- 2 cups day old steamed rice
- 1/3 cup okonomiyaki sauce
- 2 green onions chopped
Omelette
- 1/2 tbsp butter
- 3 large eggs beaten
- salt and pepper to taste
Toppings
- okonomiyaki sauce
- kewpie mayo
- bonito flakes
- nori flakes
- sesame seeds
Instructions
- Heat up 2 tbsp of cooking oil in a large sauté pan over medium high heat. Sauté the onions and pork belly for 5 minutes.
- Add in the cabbage. Sauté for 2 minutes.
- Add in 2 more tbsp of cooking oil. Add in the day old rice. Break up all of the clumps. Fry for 3 minutes.
- Squirt in the okonomiyaki sauce. Fry for 2 more minutes, making sure that they rice is evenly coated. Turn off the heat and stir in the green onions.
- Pack some of the rice in a small bowl to mold into a dome shape. Flip upside down on a plate.
- Melt the butter in an egg pan over medium high heat. Pour in the eggs. Season with salt and pepper.
- Cook for 1 1/2-2 minutes a side.
- Put the omelette on top of the rice.
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