Japanese Omurice with Pork and Okonomiyaki Sauce

PREPARING

Preparing the Rice:

1. Heat 1 tbsp of vegetable oil in a large pan over high heat until it begins to smoke slightly.
2. Add the cooked rice and stir-fry until it turns slightly golden, crispy, and flexible (about 3 minutes). Transfer to a bowl and set aside.

Cooking the Vegetables and Meat:

1. Add another tablespoon of oil to the same pan and heat over high heat until smoking.
2. Add the chopped onion and cabbage, stir-frying until slightly softened and browned in spots (about 3 minutes).
3. Add the ground pork and cook for another 3 minutes, stirring occasionally, until lightly browned.

Combining the Rice with Vegetables and Sauce:

1. Return the rice to the pan and mix well with the vegetables.
2. Add okonomiyaki sauce and stir-fry until the rice caramelizes and takes on a glossy appearance.
3. Stir in the chopped green onion and season with salt to taste.
4. Transfer the rice mixture into a small, oven-safe bowl, pressing it down lightly to hold its shape.

Making the Omelet:

1. Wipe the pan with a paper towel and place it over medium-high heat.
2. Add the remaining tablespoon of oil and heat it up.
3. Pour in the beaten eggs and stir vigorously with a spatula while shaking the pan to create soft, creamy eggs.
4. Stop stirring when the eggs are softly set but still creamy enough to form a smooth layer (about 1-2 minutes).
5. Gently spread the eggs evenly across the pan and smooth the edges.
6. If the top is too runny, let it sit for a few extra seconds to firm up slightly.

Assembling the Omurice:

1. Transfer the rice mound into a lunchbox, keeping its dome shape.
2. Carefully place the omelet over the rice, covering it completely.
3. Garnish with okonomiyaki sauce and, optionally, Kewpie mayonnaise and ao-nori for extra flavor.