One of the most popular dishes in the yōshoku (European-style Japanese cuisine) canon is omuraisu (rice omelette), often Anglicized as omurice. Its vibrant colors can really brighten up a dull, rainy-season day. According to food writer Makiki Itoh, omurice might seem like simple, but it requires a considerable amount of practice to perfect this dish: “… it should be soft and fluffy, but not liquid inside, like a barely held together mound of scrambled eggs.” Read her recipe and tips for getting it right. Link in the bio. (Makiko Itoh photos)
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Alo Japan.