The Japanese Fried-Rice Omelette That Rewired My Brain

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The Japanese Fried-Rice Omelette That Rewired My Brain
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An ode to omurice, which is a meal to be made with love.

Omurice is a cross between an omelette and Japanese fried rice. The eggs are cooked until they’ve thickened, draped over rice, and then covered with a filling, which can vary from chicken to onions or anything at all, really. The scramble is wholesome, creamy, cooked until it’s not quite set. It is nearly as thin as a crêpe and is served with savory sauce to give it flair. You can ladle some tomato sauce over the eggs, or you can set it on the side.

This motif carried on through every day that followed: when other foreigners saw me eating around Osaka, they’d try English first, and then Japanese, and then English again. Sometimes friends would speak for me. Other times, I’d speak for myself. Two people asked me if I was from New Delhi . Someone else guessed Toronto . One dude, with his daughter, told me that they were from Kazakhstan and asked me if I knew of it, shaking my hand when I said that I did .

Much is said about the simplicity of Japanese cuisine, which eschews strong spices, but that simplicity shouldn’t be mistaken for a lack of flavor. On the contrary, the impact of each ingredient in a dish is even more pronounced because it contains only a handful of them, and of the absolute highest quality. And the thing about omurice is, for me, the thing about any simple dish: the intent of the cook is what comes through, the soulfulness.

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