1 + 1 = ♥︎ : Japanese Curry Omelette Rice

Oh fluffy eggs. Oh you damn fluffy, luxurious, golden eggs. Being carefully placed on a bed of rice and covered with a rich, deep-flavoured Japanese curry. I swear, this is just, almost a sin.


Creating new food ideas is one of my favourite things to do ー especially creating one not just for myself, but for someone else, gives me such an incredible feeling. Spending time thinking what they will like and what will make them smile; those thoughts simply excite me. The moment you place the dish in front of them and see excitement in their eyes as they take their first bite… There is literally nothing else that can satisfy me more.


This dish was inspired by a clip from a Japanese film from the 80s. Two characters sneak into a kitchen and have a midnight cooking session – they make a beautiful, omelette rice. I love how the cooking scene was given a simple and easy vibe, yet, was so powerful that it guarantees the audience a satisfying flavour.  (You just need to watch this clip with your own eyes. The movie clip just simply gives you an omelette craving. Seeing is Believing. Check this out. ☞ https://youtu.be/Nvjs7PqFRrk )

“Tampopo Omelette Rice”. It was named after Tampopo flowers (dandelions in Japanese), which resemble fully-bloomed dandelions on a sunny Spring day. Fluffy, golden, half-cooked goodness. Sure, omelette rice by itself is a lovely dish. But why not spice it up with gently-cooked curry? Carefully-blended curry spices and a mild, fluffy omelette creates such a flavourful harmony. Plus, the person I created this recipe for is actually a huge fan of curry. Well then, nothing was stopping me from giving this recipe a try, right?

Although I used Japanese curry to accompany the omelette rice this time, you can definitely try and substitute the curry with other sauces too. On a cold cloudy day, it’d be lovely with a slowly-cooked warm milky white stew. If you’re a big fan of spaghetti bolognese, then why not try this dish with some bolognese sauce,  chunky vegetables and minced beef. For those seafood lovers out there, I’d say make yours using a consommé-based starchy sauce with cod fish or shrimps. (And maybe seasoning with some aromatic corianders and chilli oil too. Mmmm…)

The best part of this dish is that, because of the simplicity of the omelette rice, you can pretty much use whatever sauce you like. You can come up with a special omelette rice for whoever you’re cooking for. And perhaps, if you’re cooking this for someone special and know what the person likes, you stand a good chance of making him/her smile too! Fluffy omelette rice for the win;-)

Happy friday x



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20 years old living in Brighton UK. x

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