{"id":46091,"date":"2017-12-09T09:51:42","date_gmt":"2017-12-09T14:51:42","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46091"},"modified":"2017-12-09T09:51:42","modified_gmt":"2017-12-09T14:51:42","slug":"soft-omelette-rice%e3%81%b5%e3%82%8f%e3%81%a8%e3%82%8d%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=46091&lang=en","title":{"rendered":"Soft Omelette Rice<br>\u3075\u308f\u3068\u308d\u30aa\u30e0\u30e9\u30a4\u30b9"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46092 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/41-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Omelette Rice or &#8220;Omurice&#8221; is a popular Japanese dish.<\/p>\n<p>As the name suggests, it is fried rice covered with omelette.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46103 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/21-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>When I visited Japan in May, I came back with many vegan cookbooks, and I got an idea from the recipe in <a href=\"https:\/\/www.amazon.co.jp\/MODOKI%E8%8F%9C%E9%A3%9F%E3%83%AC%E3%82%B7%E3%83%94-%E8%82%89%E3%83%BB%E9%AD%9A%E3%83%BB%E5%8D%B5%E3%83%BB%E4%B9%B3%E8%A3%BD%E5%93%81%E3%81%AA%E3%81%97%E3%81%A7%E4%BD%9C%E3%82%8B%E3%80%8C%E3%82%82%E3%81%A9%E3%81%8D%E3%80%8D%E6%96%99%E7%90%86-iina\/dp\/4865060138\" target=\"_blank\" rel=\"noopener\">this book (Japanese)<\/a> for the omelette part of my omelette rice.<\/p>\n<p>(My hair is getting long!)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46096 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/45-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>This is a soft scrambled &#8220;egg&#8221; version, and I really liked it.<\/p>\n<p>(A note for myself: the yellow color from turmeric becomes brighter when cooked.)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46097 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/44-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>The fried rice of the traditional omelette rice is flavored with ketchup.<\/p>\n<p>I happened to be out of ketchup today, and I decided to use store-bought red pasta sauce as a flavor base instead.<\/p>\n<p>The omelette rice is then typically served with a few spoonfuls of ketchup on top, and again, mine was served with red sauce based sauce (I added a few things to the store-bought red sauce like sugar and Japanese worcestershire sauce).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46099 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/39-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Love my IKEA utensils.<\/p>\n<p>I bought them several years ago, but the more I use, the better they look.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46098 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/46-1.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/46-1.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/46-1-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>This was SO TASTY!!<\/p>\n<p>I definitely did NOT miss eggs.<\/p>\n<p>And my non-ketchup version took the omelette rice to the next level!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46100 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/48-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>There are so many fun ideas in this book.<\/p>\n<p>I can&#8217;t wait to try others!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Omelette Rice or &#8220;Omurice&#8221; is a popular Japanese dish. As the name suggests, it is fried rice covered with omelette. When I visited Japan in May, I came back with many vegan cookbooks, and I got an idea from the recipe in this book (Japanese) for the omelette part of my omelette rice. (My hair [&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-46091","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\/46091","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=46091"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46091\/revisions"}],"predecessor-version":[{"id":46112,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46091\/revisions\/46112"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}