omurice

I don't know why Japanese people seem to be the only ones to have stumbled on the secret formula for amazing food - the addition of rice to other foods (Japanese or otherwise) will increase the awesomeness exponentially. 

Don't trust me? Then you have to try their taco rice. Or if you're looking for a more 'Italian' influence, maybe, some doria, which is essentially a gratin with rice in place of the pasta. And people in Nagasaki swear by their Toruko rice (Turkish rice). 

For me though, I can't go past a good omurice - Rice in a tomato-based sauce surrounded by a soft, fluffy and slightly runny omelette, topped with tomato sauce, or served with a demi-glace sauce. I was shattered when I found my local omurice restaurant closed down in Japan, and realised the closest one was in my friend's not-so-neighbouring town.

Despite the hour drive to my friend's omurice store, it still felt easier than the other option of trying to make it myself. Now that it seems like an 11 hour flight separates me from this meal however, I guess I don't have much of a choice. 

It did take a few tries before it resembled anything like what I remembered it to be. The final verdict? Pretty good, but not as fuwa fuwa (light and fluffy) as the one from my favourite store, but unless I start making enough to pay for my omurice flights, I guess it'll have to do...

Recipe: Omurice (from cookingwithdog)