{"id":44218,"date":"2017-07-12T00:54:50","date_gmt":"2017-07-12T04:54:50","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44218"},"modified":"2017-07-12T00:54:50","modified_gmt":"2017-07-12T04:54:50","slug":"veggie-omelette-rice%e3%81%b9%e3%82%b8%e3%81%aa%e3%82%aa%e3%83%a0%e3%83%a9%e3%82%a4%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44218&lang=en","title":{"rendered":"Veggie Omelette Rice<br>\u3079\u30b8\u306a\u30aa\u30e0\u30e9\u30a4\u30b9"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44219 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/42.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Omelette Rice or &#8220;Ome-Rice&#8221; in Japanese is a popular dish in Japan.<\/p>\n<p>This is not a restaurant dish but something your mom would quickly put together for your lunch without going grocery shopping.<\/p>\n<p>Basically it&#8217;s fried rice covered with thinly cooked crepe-like omelette.<\/p>\n<p>It&#8217;s often served with ketchup or rich gravy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44220 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/43-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>My omelette was made of NOT eggs but a couple of vegetables.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44226 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/37-3.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/37-3.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/37-3-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The recipe is from this vegan cookbook that I bought while visiting Japan in May.<\/p>\n<p>It&#8217;s really brilliant that you take advantage of the color and the texture of certain vegetables to create this beautiful omelette.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44221 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/44-2.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44222 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/46-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/46-1.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/46-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>It was so good and so satisfying!<\/p>\n<p>I made mushroom gravy to go with this omelette rice, and it was just perfect!<\/p>\n<p>The gravy has some secret ingredients, like red wine and dark Hacho miso (ooops, I guess they are not secret anymore!).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44224 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/40.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/40.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/40-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Omelette Rice or &#8220;Ome-Rice&#8221; in Japanese is a popular dish in Japan. This is not a restaurant dish but something your mom would quickly put together for your lunch without going grocery shopping. Basically it&#8217;s fried rice covered with thinly cooked crepe-like omelette. It&#8217;s often served with ketchup or rich gravy. My omelette was made [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-44218","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44218"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44218\/revisions"}],"predecessor-version":[{"id":44228,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44218\/revisions\/44228"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}