Creamy Cheese and Shiso Omu-rice (Japanese Rice Omelet)
Eggs for omu-rice are usually half-cooked or prepared paper-thin, depending on what you like. This recipe calls for half-cooked and almost runny scrambled eggs on top.
Photographed by Masaya Suzuki
Rice & Noodles
Ingredients (Serves 2)
- 300 g cooked rice (hot)
- 3 eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 2 slices processed cheese (30 g)
- 6 shiso leaves
- 2 tbsp ground sesame seeds (white)
- 2 tbsp mayonnaise
- 1/2 tomato (coarsely chopped)
- A pinch of salt
- A pinch of pepper
- A dash of lemon juice
- 1/3 tsp salt
- 1/2 tsp sesame oil
Cut the cheese into 5-6 mm dices. Coarsely mince five shiso leaves and cut the remainder into thin shreds. Soak both in water for several minutes, and drain.
Put the rice, salt, cheese, coarsely minced shiso and ground sesame in a bowl, and mix thoroughly. Divide into two portions and plate up.
Beat the eggs and combine with the mayonnaise. Place the frying pan over medium heat, add the sesame oil, and pour in the egg mixture. Let it set for 10-20 seconds and then stir 2-3 times until soft and creamy.
Pour equal amounts over the rice and top with the [Sauce] (already mixed). Sprinkle with thinly shredded shiso leaves.