How To Cook Japanese Egg Rice

If for some reason there are no water guidelines in your rice cooker pot use 1 cup 2 3 tablespoons of water per 1 cup of uncooked rice. Omurice is a very popular home cooked meal in japan. Place rice in a bowl and make a shallow indentation in the center.

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Season with 1 2 teaspoon soy sauce a pinch of salt a pinch of msg 1 2 teaspoon mirin if using and a pinch of hondashi if using.

How to cook japanese egg rice. Cook for 12 15 minutes until there is no water at the bottom of the pot or you don t hear a bubbling sound from inside the pot. Beat your eggs in a bowl then pour into the pan and let it cook for a few minutes. Put the washed rice into the bowl of the rice cooker along with water up to the appropriate line if you used a japanese rice measuring cup to measure the rice.

Add the rice stir and toast for about 3 mins then move to the side of the pan. Cook over medium heat with a lid on. Try not to let the egg cook too much about 1 2 minutes a slightly runny texture is the preferred way to serve oyakodon.

Step 3 add the remaining oil then tip in the egg mixture. Add a good splash of a neutral cooking oil such as canola rice bran or peanut swirl turn heat to low then add the beaten egg. Place the rice in a saucepan with a heavy bottom and add water per the ingredients list.

Most rice cooking consists of boiling the water adding the rice then simmering without stirring for between 20 40 minutes depending on the kind of rice. Place a medium frying pan on medium to high flame and heat butter with oil. It is a chicken fried rice wrapped with a thin sheet of crepe like fried egg many people especially kid.

Place the fried rice on the egg slightly off centre allowing 2 3cm 1 of egg around the rice on the left side of the handle and about 2 3 of surface of the egg on the other side. With a high output wok burner if you leave the burner running at its highest heat when the egg goes in it scorches in literally seconds. Rice generally requires a 2 1 water to rice ratio.

Fold the right side of the egg over the rice covering part of the rice. The duration of cooking the rice depends on whether the rice is brown or white and long or short grain. It should begin to puff and sputter immediately.