445 calories per serving (1/2 of recipe); 19.5 g protein; 11.4 g fat; 63.0 g carbohydrate; 59.4 g net carbs; 340 mg sodium; 234 mg cholesterol; 3.6 g fiber
1/4 onion (52 g in photo)
7-8 cm carrot (32 g in photo)
6 shishito sweet peppers (26 g in photo)
Handful chanterelle mushrooms (50 g in photo)
Handful (15-16) bay scallops (96 g in photo)
2 small ripe tomatoes or 5-6 ripe cherry tomatoes (130 g in photo)
1 tbsp ketchup (for tomato rice)
1 tsp olive oil (not in photo)
Black pepper, to taste (not in photo)
For egg crepes
1/2 tsp olive oil (not in photo)
1/2 tbsp butter
For ketchup topping sauce
4 tsp ketchup
1 tsp dashi
1/4 tsp rice vinegar
Mix ketchup, dashi and rice vinegar for topping, and set aside.
Thinly slice carrot and chop into a size matching onion.
Slice shishito into rounds.
Cut and tear chanterelle mushrooms into smaller pieces.
In a frying pan, heat olive oil, and saute onion on medium to medium low heat until somewhat translucent.
When carrot is coated with oil, add shishito and chanterelle, and continue sauteing.
When shishito and chanterelle are basically cooked (shishito brightens, chanterelle color intensifies), add tomatoes and bay scallops.
If tomatoes are watery, raise heat to let liquid evaporate.
Add rice, and mix well.
Add ketchup, and mix well.
In a small frying pan, heat olive oil, and add and melt half of butter.
Beat 1 egg (one each time, or beat both eggs at same time and use 1/2 per crepe).
While egg surface is still uncooked, put half of tomato rice in a rough oval shape in center.
Pour ketchup topping sauce.
Heat remaining butter, and repeat for second omuraisu.
- I use steamed rice leftovers, which I keep frozen. Slightly heat rice in microwave before use; this makes it easy to mix with other ingredients.
- If you use canned tomatoes instead of fresh ones, watch the sodium content and adjust the amount of ketchup accordingly.
- No salt is added to this dish. Sodium from ketchup and bay scallops should be enough.
- Because all vegetables that go in tomato rice are cooked in liquid from grated tomatoes and bay scallops, they do not have to be cooked through in the preceding processes.
- When flipping omuraisu over a plate, hold the frying pan in one hand and the plate in the other, and catch omuraisu with the plate as you flip the frying pan. When there is a lot of tomato rice, the egg crepe may unravel--tuck it underneath the rice to make the dish look neat.
- If shishito is not available, try green pepper, asparagus, sugar snap peas, green beans, fava beans or relatively thick stems of leafy vegetables.
- If you want a fluffier, omelet-like omuraisu, use 2 eggs per serving and a medium-size frying pan.