Saturday, May 10, 2014
Just some Saturday morning improvisation. Made a simple spinach omurice as well as played around with rolling a tamagoyaki in my pan. Topped with sriracha sauce instead of ketchup or other ketchup based omurice sauce, since we don't tend to have ketchup on hand. All tasty!
Didn't follow a recipe since you just need to know some technique and otherwise the concept's very flexible (fried rice with a sheet or egg draped on top or wrapped around it). There are many recipes online, but if you're curious about what I did here:
For the fried rice:
a couple handfuls of spinach
mixed together for seasoning sauce:
pinch of brown sugar
drizzle of soy sauce
drizzle of black vinegar (I must blog on this some time)
For the egg:
1 egg beaten
about 1/8 teaspoon salt
1 teaspoon water (or milk or soymilk; mixing in fluid makes the cooked egg lighter)
(I actually did 2 eggs with 1/4 teaspoon salt and 2 teaspoons water, but half went to the tamagoyaki. Yes, traditional tamagoyaki is with dashi and other ingredients, but I was just seeing how the rolling went)
Use medium-low heat so the egg cooks gently and stays nice and soft. As always, it's best if your eggs have a little time to warm up outside of the refrigerator to avoid sticking if you're not using non-stick as I don't.
Bonus technique observation:
For tamagoyaki, the egg probably needs to be very well beaten, else little clumps of egg white don't spread as smoothly in the pan.