Japanes/Asian/Eastern Omlette / Omurice

[mik]

I'm not sure of it's true origin, but it's full of Eastern promise.

No question this requires some significant skill & experience, but - does it appeal?

[jamcg]

Can’t abide runny eggs so no, when you see chefs making scrambled eggs and it’s all wet and snotty it knocks me sick

[Mito Man]

It’s better than their usual dish which is raw egg over rice

[Carlos]

That's how I would cook my eggs but the rest of the family would expect them cooked through more.

Eggs seasoned with Aromat is a breakfast or brunch staple.

[Jobbo]

[dinny_g]

That’s how you do it when you’re one of the worlds finest chefs

[integrale_evo]

I’m normally quite fussy with food, but I like a runny egg so yeah, I’d like to give it a go.

[RobYob]

That "reveal" is repulsive. Like a slug being turned inside out and with similar levels of appeal.

[KiwiDave]

So much of a yes, I'm even trying (ish) to cook them like this myself at home. Obviously made much easier in Japan given you can eat raw eggs there safely.

[unzippy]

So much of a yes, I'm even trying (ish) to cook them like this myself at home. Obviously made much easier in Japan given you can eat raw eggs there safely.

And raw chicken. Bland AF but glad I tried it.

[integrale_evo]

Raw chicken has zero appeal

[Marv]

Does salmonella not exist in Japan then?

I think with that Omelette, actually seeing how it's made actually makes it less appealing !

[dinny_g]

I sooo wanted Omelette de la mère Poulard on Mont Saint-Michel but the wait was too long…

Next time I guess

[unzippy]

Does salmonella not exist in Japan then?

Fresh, innit


https://www.sbs.com.au/food/article/is- ... /bnmdq5dvk


"There is an art to preparing raw chicken, just like how you prepare fugu, the poisonous puffer fish," Lee tells SBS.

"Most of the meat actually comes from the most inner part of the chicken breast, nearest to the soft bone. That is the safest part and is less likely to be infested with microbes."

Lee says the Japanese restaurant he worked out would only use capon, which is castrated chicken.

"The chickens are castrated because the chicken is bigger when it's castrated and the meat is less likely to have that very chickenish smell - that off putting odour," he says.

He says the chef would go out to the farm to see how the chickens were raised, the food they eat and the soil they walk on. Once the chicken is slaughtered it is delivered to the restaurant within hours and butchered by the chef using spotless knives and chopping boards which are only used for that purpose.

"It shouldn't be butchered [on the farm] because if the butcher starts preparing it then you won't know if the chicken feet has come into contact with the chicken breast," Lee says. "We want to get the chicken whole so that the inner breast is still intact."

Lee says the breast meat can either be left completely raw as sashimi, or made as tataki and flash boiled for 10-20 seconds - a process which colours the chicken slightly but is too brief to kill any of the bacteria.

He says chicken sashimi is an acquired taste, but prepared correctly can be delicious.

"I actually like it, it's really nice," Lee says.