For the Japanese Omelette :
- 2 cups cooked white sushi rice (12 ounces; 350g) (see note above)
- 5 tablespoons (75ml) vegetable or canola oil, divided
- 1/2 cup minced yellow onion (100g; about 1/2 medium onion)
- 1/2 cup diced carrot (100g; about 1 large carrot)
- 3 ounces diced skinless, boneless chicken thigh (80g; about 1/2 cup)
- 1/4 cup ketchup (60ml), thinned with 1 tablespoon (15ml) water, plus more ketchup for serving
- 1 scallion, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 large eggs, beaten with a pinch of salt
- Kewpie mayonnaise, for serving (optional; see note above)
If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1 tablespoon (15ml) vegetable oil in a 10-inch carbon steel or nonstick skillet over high heat until lightly smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another tablespoon (15ml) oil and remaining rice.
Add 2 more tablespoons (30ml) oil to skillet, return to high heat, and heat until smoking. Add onion and carrot and cook, stirring and tossing, until just tender and lightly browned in spots, about 3 minutes. Add chicken and cook, stirring, until cooked through and starting to lightly brown, about 3 minutes.
Return rice to pan and toss until well combined with vegetables. Add thinned ketchup and cook, stirring and tossing, until ketchup sauce is reduced and each grain of rice is separate and coated in a shiny sheen of ketchup. Toss in scallion, then season with salt and pepper. Scrape rice mixture into a small heatproof bowl, packing it down. Invert a serving plate on top of the bowl of rice, then rotate both so that bowl is sitting inverted on top of plate. Set aside.
Wipe out skillet with a paper towel and return to medium-high heat. Add remaining 1 tablespoon (15ml) oil and heat until shimmering. Add eggs and stir rapidly with a spatula, while shaking pan to agitate eggs; make sure to move spatula all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.
Using spatula, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, let cook, undisturbed, for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.) Remove from heat.
Lift bowl from rice; rice should hold a mound-like form. Slide open-face omelette on top of rice mound. Garnish with a squeeze of ketchup and Kewpie mayonnaise, if using.
Serve right away.
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com