Cutesy Cutesy Rice Omelet Recipe - Japanese Omurice

How to Make Cutesy Cutesy Rice Omelet like Japanese anime show Maid Sama

by The Recipe Lady

How to Make anime Maid Suma Cutesy Cutesy Rice Omelet Recipe or Japanese Omurice

Makes two Omurice Japanese Rice Omelets


Ingredients:

2 cups cooked white rice
1/2 cup chicken, diced
2 tbsps. toasted sesame oil - divided
1/4 cup yellow onion, diced
1/4 cup soy sauce
1 tbsp. ketchup
1/2 cup frozen vegetable mix (peas, carrots, corn), defrosted
4 large eggs
Salt, to taste
Pepper, to taste
1/4 cup of shredded cheddar cheese
1 tbsp. olive oil


Instructions:

In a medium bowl, whisk together eggs and olive oil and set aside.

In a medium skillet, sauté onions in 1 tbsp. toasted sesame oil over medium-high heat for 2-3 minutes until onions are translucent.

Stir in rice, remaining 1 tbsp. sesame oil, soy sauce, and ketchup.

Sauté rice for 3-4 minutes until browned.

Stir in mixed vegetables and chicken until heated through.

Transfer rice mixture to a medium bowl and cover to keep warm.

Pour half of the whisked eggs into the pan over medium heat.

Immediately tilt the pan to coat the entire bottom of the pan with egg.

Sprinkle half of the cheese over the eggs.

Cook for 1-2 minutes until eggs are mostly cooked but slightly undercooked on top.

Spoon half of the rice mixture into the center of the eggs.

Use a spatula to fold the eggs over the rice to make an omelet.

Carefully turn out onto a plate

Immediately add more cheese on top so that it will melt, if you like.

Repeat with remaining egg and rice mixtures to make a second omelet.

Decorate the top of the omelet with a swirl of ketchup or spell the word "cutesy" like the anime Maid Sama show.

More delicious Japanese recipes in this cookbook:

Christmas Green Bean Casserole Recipe

Christmas Green Bean Casserole Recipe

by The Recipe Lady

Traditional Holiday Green Bean Casserole Recipe

Ingredients:

1 can (10 1/2 ounces) condensed cream of mushroom soup
3/4 cup milk
1/8 teaspoon ground black pepper
2 cans (14 1/2 ounces each) green beans, drained
1/3 cups crispy fried onions, divided

Instructions:

Preheat oven to 350 degrees F.

Mix soup, milk and pepper in a 1 1/2-quart baking dish.

Stir in beans and 2/3 cup crispy fried onions.

Bake for 30 minutes or until hot. Stir.

Top with remaining 2/3 cup onions.

Bake 5 minutes until onions are golden brown.

Green Bean Cookbook for other delicious green bean recipes:

Other Great Christmas Recipes in This Cookbook:

Delicious Squid Game Recipes in this Korean Cookbook!

Korean cuisine uses ingredients such as rice, vegetables, seafood and meats. Kimchi is served at nearly every meal. Other commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste) and napa cabbage. The Netflix Series Squid Game has brought Korea into the limelight. This show tells the story of 456 players that participate in deadly children's games in order to win a large cash prize. During the show, many interesting foods are eaten by the contestants. One such food is dalgona candy which is a honeycomb toffee where the players have to punch out the shape without breaking it. This cookbook contains many delicious traditional and inspired Korean dishes to enjoy.

How to Make Squid Game Tteokbokki Spicy Rice Cakes Seong Gi-hun Ate With His Daughter

by The Recipe Lady

Tteokbokki is one of the most popular Korean street foods in Korea. Seong Gi-Hun ate this junk food with his daughter in episode one of Squid Game.

Ingredients:

1 pound of cylinder shaped rice cake
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
1/3 cup hot pepper paste
1 tbsp. hot pepper flakes
1 tbsp. sugar
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled
1/2 pound fish cakes

Instructions:

Add the water, dried anchovies, and dried kelp to a shallow pot or pan.

Boil for 15 minutes over medium high heat without the lid.

Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl.

Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs.

The stock will be about 2 1/2 cups.

Stir gently with a wooden spoon when it starts to boil.

Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes.

If the rice cake is not soft enough, add more water and continue stirring until soften.

When you use freshly made rice cake, it takes shorter time.

If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.

Remove from the heat and serve hot.

More Squid Game Korean Recipes in This Recipe Book:

How to Make Squid Game Fish Bun Pastry Bungeoppang

by The Recipe Lady

How to Make Squid Game Fish Bun Pastry Bungeoppang

Ingredients:

1 cup plain flour or cake flour, sifted
2 tsp. baking soda, sifted
1/4 tsp. fine sea salt
175 ml. milk or water
3 tbsp. castor sugar
1 tbsp. melted butter
1 egg
1 tbsp. melted butter or cooking oil for cooking

Filling Options:

"Use about 1 tbsp. of filling per fish"

Sweetened red bean paste
Custard
Chocolate
Nutella
Ham and cheese (for savory fillings)

Instructions:

Combine all batter ingredients in a medium bowl and mix them well.

Transfer the mixture into a jug that has a spout for easy pouring.

Preheat a bungeoppang pan (fish shaped pan) over medium low heat.

Quickly brush the pan with some melted butter or cooking oil.

Pour the batter mixture onto the bungeoppang pan.

Only cover about 50 % of the pan.

Repeat as necessary until the sugar completely melts without any lumps, but let it cool off a little before adding the baking soda.

Holding the ladle away from the heat, stir in the baking soda.

Stir quickly and vigorously (20 to 25 times) until the baking soda is completely dissolved and the frothy mixture turns light caramel-color.

Add your choice of filling then add more batter mixture on top to cover the fish mould.

Close the pan and turn it over quickly.

Cook both sides of the pan until the fish pastry turns golden brown (about 2 mins each side).

Remove the fish pastry from the pan and cool down on the rack briefly.

Serve and enjoy!

More Squid Game Korean Recipes in This Recipe Book:

How to Make Squid Game Dolgana Korean Honeycomb Candy

by The Recipe Lady

How to Make Squid Game Dolgana Korean Honeycomb Candy
Ingredients:

1.5 tbsps. sugar (white or brown)
1/16 tsp. baking soda (about 3 pinches)

Equipment Ingredients:

Stainless steel ladle
Chopstick to stir the sugar
Non-stick baking sheet or pan to use as a base (or use parchment paper)
Rubber spatula
Hotteok press (or a bowl with a smooth, round bottom, about 4 to 5 inch diameter)
Cookie cutter(s)
Lollipop sticks - optional
Large needle to play Game

Instructions:

Have everything ready before you start.

Add 1.5 tbsps. of sugar to the ladle.

Hold the ladle over low to medium low heat.

When the sugar starts to melt around the edges, stir with a chopstick.

Continue to stir constantly, controlling the heat.

If it starts to smoke, raise the ladle a few inches above the heat, and lower it closer once it cools off a little.

Repeat as necessary until the sugar completely melts without any lumps, but let it cool off a little before adding the baking soda.

Holding the ladle away from the heat, stir in the baking soda.

Stir quickly and vigorously (20 to 25 times) until the baking soda is completely dissolved and the frothy mixture turns light caramel-color.

While stirring, you can bring the ladle closer to the heat for a short second or two to keep it warm, but don’t let it puff up too long. It will burn at the bottom.

Pour the mixture onto a non-stick baking sheet or a skillet, scraping with a rubber spatula.

If using a lollipop stick, place the tip of the stick into the mixture.

Let it cool for a few seconds.

Lightly press it down with the press and lift the press a couple of times, and then press it all the way (for 4 to 5 seconds) to the desired thickness. This helps prevent the dalgona from sticking to the press.

Immediately, stamp it with a cookie cutter, firmly but not all the way through.

Remove the cookie cutter immedietly.

Have fun playing your own version of Squid Game trying to remove the shape with a needle!

More Squid Game Korean Recipes in This Recipe Book:

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New Breast Cancer Awareness Tshirts for October

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Appalachian Fried Dandelion Recipe for the Zombie Apocalypse

Appalachian Fried Dandelion Recipe for the Corona Virus

Appalachian Fried Dandelion Recipe for Social Distancing

by The Recipe Lady

Appalachian Fried Dandelion Recipe for the Corona Virus

Ingredients:

2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 eggs
80 unopened dandelion blossoms, stems removed
1/2 cup butter

Instructions:

Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined.

Set aside.

Beat the eggs in a mixing bowl.

Stir in the dandelion blossoms until completely coated.

Melt the butter in a large skillet over medium heat.

Remove half of the dandelions from the egg, and allow the excess egg to drip away.

Toss in the flour until completely coated, then remove from the flour.

Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes.

Drain on a paper towel-lined plate.

Repeat with the remaining dandelions.

Serve and enjoy!

More Dandelion Recipes



Rabbit Recipes for the Zombie Apocalypse

Summer Picnic Dill Potato Salad Recipe

Summer Picnic Dill Potato Salad

by The Recipe Lady

Summer Picnic Dill Potato Salad

Ingredients:

2 pounds small red potatoes, unpeeled
1/3 cup red wine vinegar
1/3 cup vegetable oil
3 tbsps. chopped fresh or 1 tbsp. dried dill
1/2 to 1 tsp. salt
1/2 tsp. pepper
1 large red bell pepper, chopped
1 cucumber, cut in half lengthwise and sliced
1/2 cup sliced green onions
1 (4 oz.) package crumbled feta cheese

Instructions:

Bring potatoes and water to cover to a boil.

Cook 25 to 30 minutes or just until tender; drain and cool.

Cut potatoes into quarters.

Whisk together vinegar, oil, dill, salt, and pepper.

Pour over warm potatoes.

Stir in chopped bell pepper, cucumber, and green onions.

Add cheese, and toss to combine.

Cover and chill at least 2 hours.

Serve and enjoy!

Other Delicious Summer Picnic Potato Salad Recipes in This Cookbook:

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Summer Sweet Corn on the Cob Parmesan Recipe

Parmesan Summer Sweet Corn on the Cob

by The Recipe Lady

Parmesan Summer Sweet Corn on the Cob Recipe

Ingredients:

Ears of corn, raw
1/4 cup grated parmesan
2 tablespoons olive oil
2 grated garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon chopped oregano
1/4 teaspoon pepper


Instructions:

Preheat oven to 425 degrees F.

Whisk together all ingredients except corn together in a medium bowl.

Brush on raw ears of corn.

Roast in oven until golden, about 20 to 25 minutes.

Sprinkle with more parmesan and oregano.

Cut into pieces and serve with corn cob holders.

Other Delicious Summer Sweet Corn on the Cob Recipes in This Cookbook:

Free eBook Cicada Recipes for the Zombie Apocalypse

This ebook is free for the next couple of days:

Cicada Recipes for the Zombie Apocalypse
 

Crunchy Fried Seasoned Cicadas Recipe

Crunchy Fried Cicadas Recipe

by The Recipe Lady

Crunchy Fried Cicadas Recipe

Ingredients:

1 pound uncooked cicadas, remove legs, wings and heads
1/3 cup flour
3/4 tsp. salt
1/2 tsp. black pepper
3 large eggs large eggs
1 1/2 cups seasoned bread crumbs (like Panko)
1 cup vegetable oil (for deep frying)

Instructions:

Beat eggs in a medium bowl until frothy.

Mix flour, salt and pepper in another medium bowl.

Dredge cicadas in flour, shake off excess.

Dip cicadas into eggs, then press cicadas into bread crumbs.

Turn cicadas over and press into bread crumbs again to coat both sides.

Pour enough oil into heavy large pot to reach depth of 2 inches.

Heat to 350 degrees F.

Working in batches, add cicadas to hot oil.

Deep-fry until cooked through, about 1 minute.

Using tongs transfer cicadas to paper towels to drain.

Arrange cicadas on platter.

Serve with Tonkatsu sauce for dipping.

Other Delicious Cicada Recipes in This Cookbook:

Chocolate Covered Cicadas Recipe

by The Recipe Lady

Chocolate Covered Cicadas Recipe

Ingredients:

8 squares semi-sweet chocolate
30 cicadas

Instructions:

Roast cicadas for 15 minutes at 225 degrees F.

Melt chocolate in a double-boiler over low heat.

Dip cicadas in chocolate, place on wax paper and refrigerate until hardened.

Serve and enjoy!

Other Delicious Cicada Recipes in This Cookbook: