Dining with the Chef!

Hi Rika, what are we making today?

I thought it could be nice to do something to do with the ketchup.

- Ketchup.
- Yes.

In America, we usually think of ketchup as a topping, right?

- We put it on food.
- Right.

But here in Japan, we actually cook with it quite a bit.

Exactly.

What are we doing today?

We're making "omu-rice."

You know, it's the one with the fluffy omelet.

It's one of the typical, most popular foods of "yoshoku."

"Yoshoku," which is Japanese-style Western cooking.

So, this "omu-rice" is like ketchup rice we call it,

covered with a lovely fluffy omelet and it's super popular and one of the dishes

which I would consider like Japan's soul food, right?

It's wonderful and I can't wait to make it with you.

Yes. Let's get started.

Tokyo, an Asian city with the largest metropolitan population in the world,

the boundaries between old Japan and futuristic Japan are blurred in this metropolis.

The food here is a fusion of cuisine, not just from around Asia, but around the globe.

Our program host is culinary expert Rika Yukimasa.

And our co-host is Patrick Harlan, aka Pakkun.

Rika's Tokyo Cuisine.

Today, everyone's favorite: "Omu-rice!"

"Omu-rice" or Omelet Rice, is a classic "yoshoku" dish.

Stir-fried meat, vegetables and rice are seasoned with ketchup and wrapped in a fluffy omelet.

So, let's start by making ketchup rice.

- Ketchup rice.
- Yes.

What are we going to use for the meat?

Well, today we're using this chicken breast,

but if you want to use pork, beef or shrimps or tuna can, whatever you have in your fridge, it's available.

Great.

Anything in the fridge goes in your ketchup rice and it doesn't actually have to be meat, right?

You can make vegetarian ketchup rice.

It's fine too.

So we're using chicken, we have onions and green peppers,

then we have butter, soy sauce, salt, sugar, ketchup and rice.

Yes.

And for the omelets, which we'll do later,

the ingredients are eggs, of course, salt, sugar, milk, butter, parsley, and ketchup.

- This is going to be a topping, right?
- Yes.

- Okay, so it doesn't actually go in the omelet, it goes on top at the end.
- Exactly.

Super.

Okay. Now we're going to... actually sometimes people cut the chicken and they just grill the chicken.

Oh, yeah.

But sometimes it gets a problem because it gets too dry, and you can't swallow.

- Especially with chicken breasts, right?
- Yes.

Chicken thighs, they have a little bit more fat so they could end up a little juicier.

- But you've got to be careful with chicken breasts.
- Yes.

- So, I'm going to teach you the trick.
- Okay.

So, this time we're using half of this and just cut into bite-size pieces and parboil.

- Parboil.
- Before you fry it.

- So you almost like cook to the perfection before you start sauteing.
- Right.

Then you don't have to worry about this being really dry.

- Could you turn off that?
- Sure.

So we have a pot of boiling water.

- We bring it to a boil and then we turn it off.
- Yes.

- We're going to cook with residual heat.
- Yes, that's it.

After you learn how to cook with residual heat, it's very difficult to get rid of.

Right.

And the trick is, you want to kind of add a little bit of salty taste.

So, 400 milliliters of water, you add just one teaspoon of salt.

Okay.

And then do not boil, we're boiling but not actually boiling.

You're just placing this into the hot water.

- And then just let it cook with the residual heat.
- Right.

Set this aside for 4 to 5 minutes, to cook through and season.

It's a very useful technique.

So, for two people, we use half onion and in order to mince, this is a typical and traditional way.

You cut this. You make slices.

Horizontal slices.

Slice the onion horizontally and then vertically to easily mince it.

Then wrap the onion in plastic wrap and microwave at 700 watts for 2 to 3 minutes.

Precooking the onion is a technique Rika learned from her mother to reduce the time needed to saute the ingredients.

Cut a bell pepper lengthwise and into thin strips to mince.

You can also use raw peppers instead.

If you have like red pepper, yellow pepper or paprika, you can also use this.

Sure.

- This time, olive oil. You can also use vegetable oil.
- Okay.

- Just a little bit and then start sauteing the onion.
- Okay.

You know, as we have already microwaved you just don't need to saute that long.

Green pepper.

Oh, I love the sound.

- Sizzling.
- Sizzling sound.

Add the rice and continue sauteing.

So, the trick is you want a little bit dry the rice.

- And then just make, do the process like this, kind of like separating the rice.
- Cutting it instead of stirring.

- Right.
- Okay.

So we call this "parapara."

"Parapara" means separated.

Right. Not sticky.

So in the end, because we don't want to dry out this chicken, just want to heat it up.

Oh, so you're not really cooking it together.

You're just adding the chicken at the end. Okay.

And if you like butter taste, you can add a little bit or a tablespoon of each.

I like adding a bit of butter into this rice.

And you add it at the end not with the oil.

- No.
- Interesting.

- Because the purpose is to give a flavor.
- Okay.

And what are our proportions here?

Proportions, it's all one to one to one.

And then one pinch of salt.

Okay.

Well, it was two.

One teaspoon of soy sauce, one teaspoon of sugar and one tablespoon of ketchup.

So, if you make it all one, then it's easier for you to remember.

Sure.

- All one.
- Yes.

Looking good, smelling amazing.

Yes.

This ketchup smell is kind of reminds me of, you know, all the memories for you too.

- Really?
- Yeah, isn't it?

Okay. So ketchup rice is done.

Adding a bit of soy sauce, it just gives you a kind of tangy flavor too.

And umami.

And Japanese feeling you know, little soy sauce makes anything kind of Japanese.

You don't actually need to pack the rice like this, but it just makes it more appealing.

Right.

- This isn't to serve in that bowl, right?
- No.

So from here, you place this plate...

Right. You put the plate on top.

Remember that step.

Okay.

- 3, 2, 1.
- 1, 2, 3.

Okay.

Ta-da!

Nice.

Beautiful. But we're not done yet.

No, not yet, not yet.

This is just the base.

On top of this goes the light, fluffy delicious omelet, right?

- Do you have any special memories of "omu-rice?"
- Yes.

You know, my late father, whenever he visits me in Tokyo,

he always took me to the restaurant to where they serve "omu-rice" because he loved "omu-rice."

Whenever I go or whenever I eat "omu-rice," I remember my dad and he's just loving this.

Wow.

The Ginza area of Tokyo.

Founded in 1895, this venerable "yoshoku" restaurant was where Rika's father used to take her out for dinner.

"Yoshoku" first became popular during the Meiji Restoration when Japan was eager to embrace all things Western.

It gave a Japanese twist to dishes featuring meat, cheese, and butter - ingredients that were uncommon at the time.

"Yoshoku" went on to become part and parcel of Japanese food culture.

One of the first dishes that comes to mind when one thinks of "yoshoku" is "omu-rice" -

a fluffy omelet, stuffed with ketchup flavored rice.

The 7th-generation head chef, Nakamura Masahisa, cooks the restaurant's original recipe for "omu-rice."

Other restaurants use chicken.

But we use "aibiki" seasoned with soy sauce and sugar.

That's why our "omu-rice" has a more delicate flavor than others.

It's the real thing.

Traditional ingredients include "aibiki," a mixture of ground beef and pork.

This is then stewed with minced onions and seasoned with soy sauce and sugar.

Now for the ketchup rice, which uses unsalted butter.

Using unsalted butter stops the dish from getting too salty.

Be careful not to burn the butter, or you'll end up with bitter tasting rice.

Now, the sweet and savory "aibiki."

Add the stewed "aibiki" and onions to the melted butter.

Then, some mushrooms.

And now, the rice.

Salt and white pepper.

Before combining the ingredients, sprinkle with red wine

to enhance the aroma and loosen the rice so that it's easier to saute.

We use freshly cooked rice. But at home, leftover rice is fine.

Cold rice is easier to separate but it takes time to heat up.

But when making "omu-rice" at home, leftover rice will do.

If you reduce the amount of water, it'll be easier to separate the grains of rice.

Separate the grains and add the ketchup.

Finally, add the ketchup and quickly stir-fry over high heat.

Cooking reduces the acidity and enhances the sweetness.

The ketchup rice will taste better when stir-fried well.

Stir-fry until the rice is coated evenly with ketchup.

And the ketchup rice is finished.

So, we have the ketchup rice.

But how we place the omelet?

- That depends on the store or the restaurant or the cook, right?
- Right.

- There are several.
- There are several varieties, right?

Exactly.

The typical standard one is the "omu-rice" filled with omelet.

Right. It's, the rice is wrapped inside the omelet.

Okay.

The other one is the omelet is placed over the rice.

Sort of draped over it. Right, right, right.

And then the most difficult one is the omelet on top and when you cut it, it would drape.

- Right.
- It's kind of like lava.

Runs down the sides the ketchup rice mountain like lava.

Yes, that is kind of tricky.

What are we going to do today?

Today? I'm going to go with the easy one, which is to place over the fluffy omelets.

- The second of the three options you described.
- Yes.

Okay.

So, we have some eggs, we have butter, milk, sugar and salt, ketchup and parsley.

Yes. Can you tell me the secret of making a really nice omelet?

Prayer. Hope it turns out okay.

That's what I do.

But apparently not. So what's the right answer?

The right answer is choosing the right frying pan.

Okay, what defines the right frying pan?

First of all, size.

Size has to be smaller enough so that your omelet...

Well, if you're making a big "omu-rice," maybe you need bigger one.

But since I'm making this size, I want to have just about this size omelet to place it over.

So, you have to choose the right size.

- Right size.
- Not too big.

- Exactly.
- Okay.

And then the second one is you have to use this non-sticking frying pan.

Okay.

Because otherwise your omelet will stick on top of this frying pan.

It's very difficult to...

You want it to slide off onto the rice at the end. Okay.

Non-stick frying pan that's not too big.

- I hold it like a regular fork or spoon. Is that correct?
- Yes.

Do I need to hold it like this or anything?

Hold like this. Edges on top.

Edges on top. Wow.

Lift the eggs with the edge of the blade to cut and blend the yolks and whites.

So I put, since it's two eggs, I'll place two pinches of salt with two fingers.

And a bit of sugar.

And one tablespoon of milk.

Okay. So just like making scrambled eggs or an omelet at home.

All right.

Good.

Place the pan over medium heat, then add the butter.

You hear the sound of sizzling, then it's almost ready.

Okay.

Place this.

- So, the sound is important.
- Yes.

Well, you're stirring quite a bit.

Yes.

So that you make kind of like fluffiness.

When you make a real omelet, you steer really rigorously.

But this one since I'm placing over the rice,

you just want to have kind of like, this really runny sort of like a scrambled egg style.

And then I'm going to cook with the residual heat.

And what I do is I place over...

The moment.

The fateful moment.

It always makes me nervous.

Beautiful. Look at that.

Then we sprinkle with this.

Hmm, a little parsley.

A little color just makes all the difference in the world, doesn't it?

It does.

Now that's an "omu-rice" that would make your daddy proud.

Beautiful. I can't wait to try.

Now for a more complicated technique.

You need two pans to make "omu-rice."

Different pans for the omelet and ketchup rice.

At home, I'd use non-stick pans.

The height and angle of the pan are key to making the omelet.

Shallow or right-angled pans will make it difficult to flip the omelet.

I searched far and wide for this pan. It's perfect.

Cooking eggs is a delicate matter.

It's a challenge even for experienced chefs.

So much depends on the type of pan.

Remove the egg from the fridge and return to room temperature.

Set aside for at least 30 minutes.

You don't need to use a thermometer, but the container should no longer feel cold.

Cold eggs make for a lumpy omelet.

You want it to be silky smooth.

We strain the egg liquid and measure the temperature.

It needs to be returned to 22 to 24℃.

Cook the eggs in vegetable oil.

Oil doesn't burn as easily as butter, so cooking eggs is all about the temperature.

Don't overheat the pan.

This is the highest heat.

This is the lowest heat, but it'll take too long for the eggs to cook.

So, the heat should be somewhere in between, like this.

If the heat is too high, the eggs will cook too quickly.

They won't spread evenly, and the surface will be lumpy.

Look.

The eggs sizzle and cook right away because the pan is too hot.

No matter how vigorously you stir, the eggs will end up lumpy.

With high heat, this is the best I could do.

Eggs cooked over high heat are uneven.

Now, with a properly heated pan.

No sizzling. This is good.

The eggs cook gradually from the outside. So, stir towards the center.

The key is to stir quickly, to cook the eggs evenly, until they're almost done - but still runny.

The eggs may seem runny, but they'll continue to cook after adding the rice.

If you tilt the pan, the eggs will start rolling. Like this.

Then, you just need to let the egg envelop the rice.

Tilt the pan at an angle and tap the handle to gradually roll the egg over the rice.

Try not to force it.

The egg should roll up naturally.

It's difficult to do this first time. But here's a way of practicing at home.

Use a damp towel. Your goal is to roll it up like this.

Tap the handle to maneuver the towel. This is the best way to practice.

Aspiring chefs use this exact same method to practice making the perfect omelet.

To plate, form a V-shape with the pan and plate to gently lower the "omu-rice."

This will give you a tapered, tear-drop shape like an omelet.

Remember: it's V for victory!

Form a V-shape between the plate and the pan, then gently flip the "omu-rice" over, seam side down,

and you'll succeed in creating a teardrop-shaped "omu-rice."

This classic recipe has been kept alive by generations of master chefs.

Looks almost too good to eat.

And now my favorite part of my entire life.

Itadakimasu.

Look how beautiful it is. It's like a work of art.

Thank you.

Almost a waste to dig in, but I'm not going to stop.

Itadakimasu.

I'll get a little ketchup on there. And here we go.

Oh, that's amazing.

There's nothing I like better than a runny omelet.

So good.

The butter, the umami right there going into the egg.

And the chicken is so moist.

Good.

Chicken breast turns out to be pretty dry but this one is so moist and juicy.

You bite into the chicken, it just pops in your mouth.

Yes.

So good.

Thank you.

Well, if you can be succeeded in making this creamy omelet, and then everything else is really piece of cake.

So, use the non-stick frying pan. That's most important.

- Not too big.
- Not too big.

And also, I think if you prefer the butter taste, use the butter.

Right.

And add the egg when it stops sizzling, right?

- Right.
- Okay.

Chicken is very important because you don't want to have dried chicken.

So use the water, boiling water, not to cook, but to kind of cook with the residual heat.

Either chicken thigh, chicken (breast), it's same. Goes with shrimps or pork or whatever you're cooking.

Use this technique.

And for the proportion of the seasonings, it was just one to one to one to one.

Exactly.

So if you stick with me, I will always teach you how to cook everything with easy to remember seasoning ratio.

Quick and easy and always delicious. Just keep it simple.

Let's review today's recipe for Rika's "omu-rice," ketchup rice wrapped in a fluffy omelet.

Cut the chicken breast into bite-size pieces and add to a pot of boiling water, removed from heat.

Cooking with residual heat will keep the chicken moist and juicy.

Mince the onion and bell pepper.

Wrap the onion in plastic wrap and microwave for 2 or 3 minutes to save time.

Stir-fry the onion, bell pepper, and rice, and finally, the chicken.

Season with salt, soy sauce, ketchup and sugar.

Pack the ketchup rice in a bowl and turn it over to form a dome shape.

The key to making a good omelet is to use a non-stick pan that's just the right size.

Add the egg liquid, stir, and turn off the heat while still runny.

Cook with residual heat for a fluffy omelet.

Slide the omelet over the fried rice, then garnish with ketchup and parsley to taste.

That's it.

Why not enjoy this professional looking "yoshoku" dish at home?

Impress everyone!