Tornado Omelette Bacon Fried Rice aka “Omurice”

Tornado Omelette Bacon Fried Rice, also known as Omurice, is a popular Japanese dish that is both delicious and visually impressive. This dish consists of a fluffy omelette that is wrapped around fried rice and bacon, and then drizzled with ketchup and sometimes topped with other garnishes like green onions or parsley. The sauce recipes used in this Omurice: Spicy Mayo (Japanese Mayo), and Wasabi Mayo

Omurice has a long history in Japan, dating back to the early 1900s. It is said to have been inspired by the Western dish of scrambled eggs with ketchup, which was popular among Japanese children at the time. Omurice quickly became a favorite among both children and adults, and has since become a staple in Japanese cuisine.

One of the things that makes Omurice so popular is its versatility. It can be made with a wide range of ingredients, from simple fried rice and bacon to more complex combinations like seafood or vegetables. This makes it a great dish for using up leftover ingredients or for experimenting with new flavors and textures.

Another reason why Omurice is so beloved is its unique presentation. The omelet is carefully cooked to form a “tornado” shape, achieved by swirling the egg mixture in the pan as it cooks. This creates a beautiful and eye-catching dish that is sure to impress your guests.

Omurice is also a dish that can be customized to suit different dietary needs and preferences. For example, it can easily be made vegetarian or vegan by using plant-based proteins like tofu or tempeh in place of the meat. It can also be made gluten-free by using rice or other grains that are free of gluten.

In addition to its delicious taste and impressive presentation, Omurice also has a special place in Japanese culture. It is often served in cafes and restaurants, and is also a popular home-cooked meal. In fact, many Japanese households have their own unique recipe for Omurice that has been passed down through generations.

One of the great things about Omurice is that it can be adapted to suit different cuisines and flavor profiles. For example, you could try adding spices like cumin or curry powder to give the dish a more Indian or Middle Eastern flavor. Or, you could add ingredients like kimchi or gochujang to give it a Korean twist.

When it comes to serving Omurice, there are many different options. Some people like to serve it on its own as a main dish, while others prefer to pair it with a side salad or soup. It can also be served as a breakfast dish or a brunch item and is great for feeding a crowd or for a cozy night in.

In conclusion, Tornado Omelette Bacon Fried Rice, or Omurice, is a delicious and versatile dish that has a special place in Japanese cuisine and culture. Whether you’re using it as a way to use up leftover ingredients or as a way to experiment with new flavors and textures, Omurice is a dish that is sure to impress. So why not try making your own batch of Omurice today and see what creative combinations you can come up with? The sauce recipes used in this Omurice: Spicy Mayo (Japanese Mayo), and Wasabi Mayo

Tornado Omelette Bacon Fried Rice aka “Omurice”

By: offthechaincooking

November 7, 2022
4
30 min
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Ingredients

Cal Rose Rice (3 cups)
Frozen Peas and Carrots (1-2 cups)
Seaweed paper - Garnish
Green Onion (chopped) - Garnish
Tuxedo Sesame Seeds - Garnish
Wasabi Mayo
Spicy Mayo
Sriracha Ketchup
Tamari Soy Sauce
Bacon - 1/2 pack (5-6 slices chopped)
Yellow Onion - 1 large (Diced)
Chicken Stock (1/2 cup)
Butter (1/2 stick)
Salt n Pepper - to taste
Egg - 8 total (2 per tornado)
Olive Oil
Unique cooking utensils needed:
1. 8” Non stick fry pan
2. Chopsticks
3. Small bowl or Omurice Omelette mold (round not oval for this recipe)
Spatulas

Directions

Step 1: Mix up Soy Sauce Sriracha Ketchup – mix 1.5 cups of sriracha ketchup with tamari soy sauce to taste and add water to slightly thin. Leave in a small beatable pot.
Step 2: Cook Cal Rose Rice (3 cups) in a rice cooker by adding water at a 1.2 ratio, rice to water. Set aside.
Step 3: Dice onion and add peas and carrots with chicken stock in a bowl and set aside.
Step 4: Prepare serving bowls with fanned out seaweed paper and then set aside.
Step 5: Put griddle heat to medium high, cook bacon, cook peas, carrots, onions and chicken stock.
Step 6: Once those are 90% cooked, add your rice, olive oil, and butter. Cook and mix all together on griddle and salt and pepper to taste.
Step 7: Just before pulling, add you Soy Sauce Sriracha Ketchup mixture about 3/4 to 1 cup of it. (Reserve some to top eggs with) Mix up rice to distribute sauce evenly.
Step 8: Pack your Omurice Omelette mold or bowl that you’re using to make a rice mold.
Step 9: Flip over and add to your serving bowl with your seaweed paper then set aside.
Step 10: Making your Tornado Omelette:
Step 11: Take two eggs and beat till you see bubbles forming in bowl. Pour eggs in a well oiled preheated 8” non stick fry pan. Once eggs start to show they are cooking on the edges, take a pair of chopsticks and put on opposite ends of the pan and pull the egg in on both sides making a ”bow tie” shape with your egg. Then hold the chopsticks together with one hand and use the other to rotate the pan around in a circle while you keep the chopsticks still. This will create the “tornado” twist with the eggs. Once eggs are cooked twist chopsticks while in place to make sure they don’t stick to the egg when you go to plate.
Step 12: Slowly take egg and chopsticks while in the pan and lay egg over the top of your rice ball.
Step 13: Garnishing: Take your warm (not hot but warm and semi thick) Soy Sauce Sriracha Ketchup and spoon some over the tornado egg. Use the back of your spoon to smooth around and help highlight the twisted ridges from the egg.
Step 14: Then take your Wasabi Mayo and swirl around in the same direction as the omelette twist.
Step 15: Then take your Spicy Mayo and swirl around in the same direction as the omelette twist.
Step 16: Then add your tuxedo sesame seeds and chopped green onions.