Tornado Omelette (Omurice) Recipe 🍳🍚

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Have you tried making tornado omelettes?? They’re HARD! 🤣

It took me 5 tries to finally get it right, and to be honest, I still wasn’t super happy with the way mine looked. It tasted great, though! 😋

If you’re going to try to make it, here are some tips:
1️⃣ Strain the whisked eggs. You’ll get the best consistency, color, and texture. I cut this corner, and I think that’s why it was harder.
2️⃣ The masters of this technique can rotate the eggs in the pan with their chopsticks like I tried to do, but it might be easier to rotate the pan, itself while keeping your chopsticks stationary.
3️⃣ Make sure the pan is already heated when you pour the eggs in. The eggs will break if you pour them in too early.
4️⃣ Keep your chopsticks about 2 inches apart as you rotate the eggs. If they’re too close together, you won’t be able to rotate without breaking them.
5️⃣ You need to find the right rotation pace. Too fast and your chopsticks will rip the egg. Too slow and the egg will cook through so you won’t be able to get the tornado shape.

👉 And the omurice recipe is below, so be sure to let me know what you think if you give it a try! 🙌

INGREDIENTS:
3/4 cup rice
furikake (to taste)
3 eggs (whisked)
1tbsp vegetable oil
ketchup (to taste)
shichimi togarashi (optional)
Sriracha (optional)
1 scallion (chopped; optional)

INSTRUCTIONS
1️⃣ Cook the rice. Once done, plate it in a dome shape and sprinkle on furikake and shichimi togarashi to taste.
2️⃣ Then, crack 3 eggs into a small mixing bowl and whisk together. Then, use a sieve to strain the eggs into another small bowl.
3️⃣ Add vegetable oil to the pan over medium heat and swirl it around.
4️⃣ Pour in the eggs. Once about 3 millimeters of the edges are cooked through, take a chopstick in each hand and drag the egg in towards the center from opposite edges and begin to twist. Carefully and steadily continue rotating the eggs until it’s 90% cooked. You still want a little liquid egg in the crevices.
5️⃣ Lift the pan over the rice and carefully drag the egg off the pan onto the rice.
6️⃣ Top with ketchup or Sriracha, and sprinkle more furikake and/or chopped scallions on top.

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Have you tried making tornado omelettes?? They’re HARD! 🤣

It took me 5 tries to finally get it right, and to be honest, I still wasn’t super happy with the way mine looked. It tasted great, though! 😋

If you’re going to try to make it, here are some tips:
1️⃣ Strain the whisked eggs. You’ll get the best consistency, color, and texture. I cut this corner, and I think that’s why it was harder.
2️⃣ The masters of this technique can rotate the eggs in the pan with their chopsticks like I tried to do, but it might be easier to rotate the pan, itself while keeping your chopsticks stationary.
3️⃣ Make sure the pan is already heated when you pour the eggs in. The eggs will break if you pour them in too early.
4️⃣ Keep your chopsticks about 2 inches apart as you rotate the eggs. If they’re too close together, you won’t be able to rotate without breaking them.
5️⃣ You need to find the right rotation pace. Too fast and your chopsticks will rip the egg. Too slow and the egg will cook through so you won’t be able to get the tornado shape.

👉 And the omurice recipe is below, so be sure to let me know what you think if you give it a try! 🙌

INGREDIENTS:
3/4 cup rice
furikake (to taste)
3 eggs (whisked)
1tbsp vegetable oil
ketchup (to taste)
shichimi togarashi (optional)
Sriracha (optional)
1 scallion (chopped; optional)

INSTRUCTIONS
1️⃣ Cook the rice. Once done, plate it in a dome shape and sprinkle on furikake and shichimi togarashi to taste.
2️⃣ Then, crack 3 eggs into a small mixing bowl and whisk together. Then, use a sieve to strain the eggs into another small bowl.
3️⃣ Add vegetable oil to the pan over medium heat and swirl it around.
4️⃣ Pour in the eggs. Once about 3 millimeters of the edges are cooked through, take a chopstick in each hand and drag the egg in towards the center from opposite edges and begin to twist. Carefully and steadily continue rotating the eggs until it’s 90% cooked. You still want a little liquid egg in the crevices.
5️⃣ Lift the pan over the rice and carefully drag the egg off the pan onto the rice.
6️⃣ Top with ketchup or Sriracha, and sprinkle more furikake and/or chopped scallions on top.

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