The Exploding Omelet
Sep 5, 2017
Every month we find ourselves discovering a new dish, whether it is an innovative take on something we already know or a traditional food from another country that we just hop on the bandwagon for. From ramen burgers to spaghetti donuts, these past years have been notable for food discoveries.
One dish that has been popping up around New York and on the internet is the exploding omelet, or omurice. This dish is an example of yoshoku — a Western in uenced style of Japanese cuisine — and can be found both in Japanese house- holds and Western-style Japanese diners. It was first created in Japan at the turn of the 20th century and slowly made its way around Korea, Taiwan and now, New York.
The dish is basically an omelet made with fried rice and topped with ketchup. Most kids menus in Japan feature this dish, but in New York it has turned into a sig- nature dish that requires a lot of skill to prepare. A variation for this dish is made with demi-glace — a rich brown sauce made from veal stock and espagnole sauce — rather than ketchup. In a few other places the omelet is put on top of a bed of chicken fried rice and covered in gravy. The most significant characteristic of the dish is the omelet itself. It is a perfectly smooth, cloud-like omelet and when you cut into it, the inside simply melts into the rice and covers the whole meal. After you cut into it, you top everything with gravy. Some restaurants use noodles instead of rice.
You can already nd the ex- ploding omelet at a handful of places in New York, but there are two places in particular where you should de nitely try it. Hi-Collar on 214 East 10th St. is a hip Japanese cafe that has high-end coffee, sandwiches and the famous omurice. Their slogan is “flirting with the west”– a symbol of the melding of Japanese and Western style foods. During meal-times, there are very long lines to get in, so visit them in off-peak hours. Even if you have to wait in line, it will be worth it.
Another great dinner place for you to visit is Bar Moga on 128 West Houston St., a Japanese-inspired bar that has craft cocktails and comfort dishes. They have a small menu but they make a chicken rice omurice with demi- glace that is out of this world.
You can always challenge yourself to make it, but if you don’t want to spend time and waste a lot of eggs, make sure to visit Hi-Collar or Bar Moga.
A version of this article appeared in the Tuesday, Sept. 5 print edition. Email Yasmin Gulec at [email protected]