Omuraisu has become a trendy item in recent years. Omuraisu was created in the 1900's as a western style entree in Japanese restaurants. Basically, omuraisu is a thin omelette wrapped around rice with ketchup. Ketchup is the original and traditional sauce for omuraisu. Many say that it is not omuraisu, unless it is painted with ketchup!
The rice filling can be simple plain steamed rice, fried rice or any style of rice. Many Japanese restaurants offer a fancy rice filling for omuraisu, but the entree is usually referred to on the menu as House Omuraisu. A list of ingredients describes the House Omuraisu on the menu.
Since every chef knows that trendy food sells better when it has a trendy name, calling a fancy omuraisu by the name House Omuraisu is behind the times. A creative thematic omuraisu with a unique rice filling should be given a fitting name.
There are several asian black rice varieties. All rice varieties have subtle differences in their flavor profile. Indonesian black rice has a good earthy rustic rice flavor and the grains of rice are somewhat long. Indonesian black rice has a small proportion of red or brown rice grains in the mixture and that is the nature of this rice plant variety.
Thai black jasmine rice is a very special breed of rice. Food historians say that black jasmine rice was an Indonesian black rice variety that reached hybrid perfection in Manipur, India. Black jasmine was brought to Manipur by traders, but the exact details of where the traders obtained this rice variety are sketchy. The perfected black jasmine variety from Manipur was introduced to Thailand and China. Emperors of ancient China laid claim to black jasmine rice and black jasmine rice was then forbidden to be eaten by the general public.
In recent years, companies have marketed black jasmine rice as Emperor's Rice, Forbidden Rice or Emperor's Forbidden Rice. Thailand produces a large proportion of the world's black jasmine rice. Rice from Thailand is always of high quality. Thai rice farmers take pride in growing jasmine rice varieties in a way that achieves the peak aromatic quality of the rice. Jasmine rice is an aromatic rice and black jasmine rice really has a nice aroma.
In modern times, black jasmine rice is not often used in Chinese cuisine or Manipur Indian cuisine, but it is featured in Thai cuisine. Thai black rice pudding is made with black jasmine rice and not Indonesian black rice. I have written many black jasmine rice recipes and the photographs clearly show that black jasmine rice looks different than Indonesian black rice. Black jasmine rice grains are uniform in shape and size. The color is shiny and solid black. Black jasmine rice grains are much shorter than Indonesian black rice varieties.
Since the rice filling for this omuraisu was made with Thai black jasmine rice, giving this entree an appropriate trendy catchy name was a good choice. Calling this entree by the name House Omuraisu would lose something in the translation. The name Emperor's Forbidden Omuraisu creates interest and adds mystique!
Black Jasmine Rice:
Boil 2 cups of water in a sauce pot over high heat.
Add 3/4 cup of black jasmine rice.
Return the liquid to a boil.
Reduce the temperature to low heat.
Cover the pot with a lid.
Simmer and steam the rice, till it becomes tender.
Keep the black jasmine rice warm on a stove top.
Emperor's Forbidden Rice Filling:
This recipe makes enough filling for two small omuraisu or one large omuraisu!
Heat a saute pan over medium/medium low heat.
Add 2 1/2 tablespoons of coconut oil.
Add 1 clove of minced garlic.
Add 2 tablespoons of chopped celery.
Add 1/4 cup of chopped onion.
Add 1/4 cup of chopped yellow bell pepper.
Add 1/4 cup of chopped red bell pepper.
Add 1/2 tablespoon of finely chopped seeded green serrano pepper.
Saute till the vegetables start to become tender.
Add 1 teaspoon of ginger paste.
Add 1 tablespoon of minced green onion.
Add the reserved cooked black jasmine rice.
Briefly saute the rice mixture.
Add 1 cup of vegetable broth.
Add 1 pinch of Chinese five spice powder.
Add sea salt and white pepper.
Add 1/4 teaspoon of ground galangal powder.
Add 1 teaspoon of lime juice.
Add 1/2 cup of coconut milk.
Add 1/2 tablespoon of palm sugar.
Stir the ingredients.
Reduce the temperature to low heat.
Simmer and reduce, till the consistency of the rice filling becomes thick and dense.
Keep the rice filling warm on a stove top.
Emperor's Forbidden Omuraisu:
The eggs for omuraisu should be gently cooked with no browning at all. The omelette should be thin, but not so thin that it easily tears. Think of the omelette as being Vietnamese rice paper for a rice paper roll.
Heat a wide non-stick saute pan over medium low/low heat.
Add 1 tablespoon of vegetable oil.
Add 2 or 3 whisked eggs. (2 eggs for small omuraisu and 3 eggs for large)
Tilt the pan, so the eggs create a uniform thin layer that is about 1/4" thick.
When the eggs start to become firm on the bottom half, flip the omelette or place the omelette in a 325º oven to cook the top half.
Cook the eggs, till they become fully cooked with no browning.
Slice the omelette onto a cutting board.
Mound a portion of the emperor's forbidden rice filling in a line across the omelette.
Roll the omelette with the filling to create a cylinder shape.
Use a large spatula to place the Emperor's Forbidden Omuraisu on a plate.
Use a plastic squeeze bottle to paint the omuraisu with organic ketchup. (Ketchup is required and organic ketchup is the best!)
Garnish with cilantro sprigs or Italian parsley sprigs.
This is a tasty omuraisu that can be served for any meal! Yum! ... Shawna