Monday, April 30, 2007

Omurice by Erique Fat Owl



Omurice
(Japanese-style rice omelette with demiglace sauce)

I made this yesterday for lunch. This is an incredibly simple-looking dish yet awfully hard to get it made just right. A perfect omurice should be shaped like an american football - and only experienced chefs can make the shape perfect. I didn't use fancy techniques to make this one - nor special tools. I just use a method ordinary Japanese employ to make a home-made omurice:

"gashahasha - hyuun - pekopeko - tontonton"

Confused? you'd better be. "gashagasha" is an onomatopoeia for eggs being beaten, "hyuun" is for beaten eggs being poured to hot skillet, "pekopeko" is the motion where the chopsticks are used to stir the beaten eggs while frying, and finally, "tontonton" is the motion of your fist hitting the pan handle to shape the perfect omurice.

I haven't perfected the "tontonton" step just yet - it is incredibly hard! So I just used spatula to shape the omurice (cheated a bit)

Anyway, the filling of the omurice is TOMATO GOHAN - fried tomato rice with peas and chicken bits. Whereas the sauce used to dress this dish is the all-important DEMIGLACE SAUCE.

This popular Japanese dish is incredibly irressistible!



Salad with Goma Dressing

Made to accompany my omurice!

7 comments:

cla said...

ehhh burung hantu genduttttt!!!!!! you said goma dressing has to be made freshhh so there's no bottled kind!!!!!!!!!! ikkhhhhh!!!!!! saya mauuuuuu!!!!!!! merk apa ituuuu...

Fat Owl said...

Iya ternyata ada kok. Tapi enakan fresh sihh...tapi males kan bikinnya...

Ada 2 jenis goma dressing - mungkin yang lo suka tuh yg manis2 yah? yg ini yg asem2 asin...Kalo yg manis sih harus bikin sendiri...tapi kalo yg asem2 asin banyak yg jual...masa lo gak pernah liat sih?? ke Isetan sana!!! disini aja banyak...

cla said...

huahahhaa... eh gua br sadar... gua bisa baca "go-ma" yg d botol itu lohhhhhhhh.... gyaaaaaaaaa~~~~

moo moo said...

Budak, itu foto salad udah lamaaaa!!! Gua ingat dulu lu pernah kirimin fotonya beberapa thn lalu!!! Ngakuuu!!! It's not FRESH!! Gyahahahahhaha!!!

Fat Owl said...

Oh, iya yg salad-nya emang foto lama...tapi gw bikin salad-nya persis sama kok. Tapi pas mau gw foto, botol dressing-nya udah kebuang, jadi gw pikir, kok cuma foto salad doang...nggak seru harus ada botol dressing-nya dong. Trus gw inget gw masih ada foto kayak gini dulu...yasudah gw pake itu aja...gak papa lah? For the sake of the website's BEAUTY XD

Anyway, kalo mau di-angkat fotonya because of the fresh factor...just tell me...you're the boss!

Anonymous said...

demiglace nya bikin sendiri apa botol saus? di sini ada tapi merk apa yg enak??

Fat Owl said...

demiglace-nya beli.
Kali deh gw bikin sendiri!!!!!
Basically, demiglace sauce itu kan kombinasi dari 3 saus: Espagnole, beef stock, sama mirepoix.

Bikin espagnole sauce aja perlu tulang sapi 5 kg trus digodok selama 8 jam dalam 10 liter air sampe menyusut jadi 1 liter saja!! belom lagi bikin mirepoix-nya yang merupakan gabungan dari 2 saus dasar french cuisine: roux & sauce anglaise.

Mendingan beli jadi aja deh...

Merek apapun jadi...tapi lebih enak yg udah dalam bentuk cair yah (bukan bubuk). Kalo gw biasanya pake S&B atau Bulldog.