Japanese-Style Omurice

Crack 3 eggs into a bowl and beat them. Keep the whisk against the bottom of the bowl and mix thoroughly as if cutting through the whites, so the yolks and whites become one. Do not whip air into them (the finish will not look beautiful).

Add nothing to the beaten eggs. Adding milk, heavy cream, or salt and pepper increases the moisture and makes the eggs harder to set, but it also weakens their body and makes them tear easily, so for the wrapped style of omurice, go additive-free to minimize the risk of tearing.

Prepare the sauce. You can pour the ketchup on as is, but if it feels too childish, mix 3 parts ketchup to 1 part soy sauce for a bitter, grown-up flavor. Also get the parsley for topping ready (powdered parsley works too).

Since there is little to do, prepare a side salad. Combine extra virgin olive oil, apple cider vinegar (any vinegar works), and salt and pepper to make a quick dressing.

Melt 10g of butter in a heated pan and add the entire can of tuna, oil included. Next add 200g of warm rice and mix it well with the tuna. Stir thoroughly, imagining that you are coating the rice with the butter and tuna oil so the umami clings to it.

Once the rice is fully separated and mixed, season it. Add 1 tablespoon of mayonnaise and 1 teaspoon of soy sauce and mix as if making tuna mayo rice. Then add a handful of katsuobushi as a secret ingredient, crumbling it finely as you go.

Taste and adjust with salt and pepper. Cheese goes in afterward, so a slightly light seasoning is fine at this point. Mix again, then add the pizza cheese and stir briefly; once it is lightly combined, move the rice to the side of the pan since the residual heat will melt it.

Get ready to make the omelet. Set a damp cloth beside you (it is for temperature control and lowers the chance of failure). Use a 24cm non-stick pan and plenty of oil. Keep the heat at medium-low, using as a guide a temperature where a little dripped egg sets after a brief pause. If it smokes or sets vigorously, the pan is too hot, so set it on the damp cloth to adjust.

Once you pour in the egg, it is over in an instant. It sets from the outside, so quickly stir while folding the set egg toward the center. When it has set to some degree, move the pan away from the heat or set it on the damp cloth to stop the temperature from rising, and stop cooking quite early to account for residual heat (you may turn off the burner). Ideally the surface of the egg is still liquid and runny.

Place the rice on top of the half-set egg. The boundary between the rice and the egg melts together, which gives that melt-in-your-mouth deliciousness. Leave some margin around it so it is easy to roll.

Using a rubber spatula, peel the outer edge of the egg away and press the excess onto the rice. After attaching the near side, tilt the pan away from you and let it slide, using the curve to wrap the far side as well.

Tilt the pan to slide the omurice to the tip, bring the plate to meet it, and flip the pan over. It is fine if the shape breaks a little. Press with paper towels to shape it. Add the side salad, pour on the ketchup sauce, sprinkle with parsley, and it is done.