Photograph byMarcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Angharad Bailey

Lost Weekend: Endless Breakfast

Fuwatoro Omurice

Mains from Issue 13 - Summer 2018 – The Getaway issue

A favorite among foodie film buffs, 1985’s Tampopo may be best known for its noodle adoration (it’s been called the first “Japanese noodle Western”), but in one of the film’s more undersung scenes, it is omurice that is the star. A Japanese comfort dish with clear-cut Western influences, it’s constructed by draping a silky omelet over pan-fried rice (preferably day- old) cooked in ketchup, then dousing the whole thing with more ketchup. Components that have made it a favorite of both children and the hung-over.

serves 2

  • ½ cup ketchup
  • 2 tsp Worcestershire sauce
  • 1 tsp Sriracha (more if you want it extra spicy)
  • 3 strips bacon, finely diced
  • cup finely diced yellow onion
  • ¼ cup finely diced carrot
  • ¼ cup diced cremini mushrooms
  • 2 tsp vegetable oil
  • 2 cups cooked, cold, day-old white rice (preferably short-grain)

  • 4 large eggs, divided
  • 2 Tbsp unsalted butter, divided
  • a few sprigs curly parsley

  • 1

    Stir together the ketchup, Worcestershire, and Sriracha.

  • 2

    In a large skillet over medium heat cook bacon until crisp, then use a slotted spoon to transfer to a plate. Pour out all but 2 tsp bacon fat and return skillet to medium-high heat. Add onion, carrot, and mushrooms and cook until softened. Push vegetables to back of skillet and increase heat to high. Add oil, then rice, and cook, stirring until rice is heated through. Mix vegetables into rice then add ¼ cup ketchup sauce. Cook, stirring, 1 minute more. Stir in bacon, then mound rice onto two plates.

  • 3

    Beat two eggs with salt and pepper. Heat a small non- stick skillet over medium heat. Melt 1 Tbsp butter in skillet and scramble eggs loosely, then let eggs cook into an omelet. Fold, then slide over a mound of rice. Repeat with remaining butter and eggs. Spoon some sauce over each omelet and garnish with parsley.