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.

Creamy Cheese and Shiso Omu-rice (Japanese Rice Omelet)
Photographed by Masaya Suzuki


Recipe by
Yumiko Izawa

Easy

Vegetables

Eggs

Rice & Noodles

550kcal

15minutes

Ingredients (Serves 2)

  • 300 g cooked rice (hot)
  • 3 eggs
    Note

    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
  • [Sauce]

    • 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

Directions

1

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.

2

Put the rice, salt, cheese, coarsely minced shiso and ground sesame in a bowl, and mix thoroughly. Divide into two portions and plate up.

3

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.

4

Pour equal amounts over the rice and top with the [Sauce] (already mixed). Sprinkle with thinly shredded shiso leaves.