Comments on
Omurice (Japanese omelette rice)
HomeCookJournal @homecookjournal
This looks so amazing!! I’ve always wanted to master omurice because the heat of the pan is key and I always break the egg!! As you want to leave it half cooked so that when you use a knife to open it up over the rice, you want the egg to flow 😩😩 This is so good. Thanks for sharing😍
Nadine Schweitzer @deanyeatsworld
Awww anytime. I still haven't perfected it but I think it's a good start. I watched the master on YouTube make this many time and I like the technique :). The eggs are def still soft :).
