I’ve already tried many types of Japanese food during my trip in Osaka but the last thing I haven’t tried was omurice. Omurice is fried rice with a thin layer of egg wrapped around it, basically an omelette with fried rice inside. I have no idea how Japanese people can make this so savoury and I’ve always wanted to know what they add into the rice.
On the day we went to eat omurice, we weren’t actually planning to have omurice. We were walking around the food court at Osaka Station when we went by one of Osaka’s famous omurice spots, Hokkyokusei. We’ve already had ramen, gyoza, sushi and all that other stuff so omurice was our decision.
The restaurant was very tiny with only 5-7 seats available. We got a seat right in front of their open kitchen where I could see the chef tossing and mixing large woks of fried rice. I tried to see what he was adding into the rice but none of the sauces had labels so I completely missed my chance.
I was introduced to mentaiko at Tore Tore Fish Market and I’ve had mentaiko for dinner every night ever since. If I saw a dish that included mentaiko, I would order it just to see how mentaiko could compliment other ingredients. Mentaiko is marinated pollock roe and it is not meant to be eaten in large portions. When I was in Osaka, they would often serve mentaiko with a bowl of rice so we would break apart the mentaiko and eat it with rice.
The mentaiko served with our omurice was mixed with Japanese mayo making it sweet with a hint of fishiness to the dish.I wanted to taste the mentaiko more but unfortunately, the mentaiko was overpowered by the fried rice and other ingredients.
When we split the omelette in half, the rice was piping hot steam. I was very impressed that the chef added small bits of squid and shrimp inside the rice so it wasn’t just rice with egg. The rice was incredibly rich in flavour with a bit of sweet soy sauce and other sorts of savoury sauces thrown in to make it fragrant and delicious.