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  • Omurice



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    Omurice

    Course ご飯
    Cuisine Japanese

    Prep Time 35 minutes

    Servings


    Ingredients

    Course ご飯
    Cuisine Japanese

    Prep Time 35 minutes

    Servings


    Ingredients


    Instructions
    1. Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined.

    2. Add the LovOlio Extra Virgin Olive oil to a nonstick frying pan, then add the onions, carrots and garlic.

    3. Sauté over medium heat until the carrots are tender. Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up.

    4. Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.

    5. Add the ketchup and stir-fry until everything is well combined.

    6. Taste the rice and season with salt and pepper to taste. Mound the rice on a plate, then put the pan back on the heat.

    7. Pour the egg mixture into the pan. Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low. The eggs are done when they aren't runny anymore, but the top surface still appears wet.

    8. If you use a glass lid, the egg should be done when the glass is hot to the touch. Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.


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  • Oyakodon



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    Print Recipe
     Oyakodon
    Cuisine Japanese
    Prep Time 40 minutes
    Servings
    Ingredients
    Cuisine Japanese
    Prep Time 40 minutes
    Servings
    Ingredients
    Instructions
    1. Rub 1/4 teaspoon of salt all over the chicken. Place the chicken in a cold sauté pan skin-side down, then place a smaller cast iron pan on top of the chicken to weigh it down (a pot filled with water would work too). This keeps the chicken from curling ensuring that every bit of skin makes contact with the pan.
    2. Put the pan on the stove over medium low heat. By gradually increasing the temperature, the chicken not only cooks more evenly, it allows as much of the fat in the skin to render out as possible. Fry until the skin is golden brown all over and crisp (about 7 minutes). If the oil is spattering too much, turn down the heat a little
    3. While the chicken is frying, combine the LovOlio Extra Virgin Olive Oil, dashi, soy sauce, honey and remaining salt in a small bowl. Break the eggs into a separate bowl and mix just enough to break up the yolks
    4. Once the skin is browned, transfer the chicken to a cutting board and chop it up into bite-sized pieces. The meat may not be fully cooked, but this is fine as it will cook through later.
    5. Drain all the oil from the pan (its okay if there's a little still clinging to the pan) then put the pan over medium high heat. Return the chicken to the pan along with any juices.
    6. Add the sake and stir-fry until all the liquid has evaporated. Add the dashi mixture and bring to a boil.
    7. Add the scallions, then cover everything with the eggs. Cover the pan with a lid and turn down the heat to medium low.
    8. When the egg is cooked to your liking, portion the egg and chicken out onto steamed rice and drizzle with the remaining sauce.
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