A little bonus Wednesday post here for Japanese Week, I had leftover rice so decided to whip up this quick recipe. I think that three recipes in a row counts as a theme!
It may not look that pretty (for which my apologies but I was very hungry and didn’t want to mess about) but this is a very tasty use of leftovers. It sounds like something a toddler might come up with, rice mixed with ketchup (my own sister lived off that for about a year as I recall) but this is actual food! It has vegetables and a nice wrapper of omelet to keep it tidy (and put some nice balanced protein in there). And to prove it it is served in cafes, restaurants and canteens all over Japan.
It is another thoroughly everyday meal, obviously invented to use up leftover rice, but which has become a meal in its own right. You can make this with any rice, Japanese or basmati and the vegetables can feature as much as you like or disappear completely, it just depends on what you have in the fridge!
For the egg sheet:
2 tsp sugar
1/2 tsp dashi powder if you have it (add a dash of soy sauce if you don’t)
1 tsp corn flour
a splash of cold water.
1 cup leftover rice, reheated
~4 tbsp ketchup
some cooked veggies
(I thinly sliced a few mushrooms, chopped some pepper and microwaved it for 1 minute and added some peas, I highly recomend peas at the very least)
– Mix all of the ingredients for the egg sheets together and whisk thoroughly.
– You can either use a lightly oiled pan to cook it or microwave it using a lightly oiled dinner plate. You simply tip half of the mixture onto the plate, swirl it around and cook on high for about 1 minute 30 seconds. Keep cooking until the middle is set. Then, very carefully, peel the egg sheet off and cook the second half of the mixture in the same way.
– Mix the rice, ketchup and vegetables together.
– Place a heap of rice in the centre of each egg sheet and wrap the egg around it.
– Carefully transfer it to a plate, seams down, and the decorate with a zig zag of ketchup.