FFXIV Eorzea Cafe at Home: Tonberry Omurice
Keep reading for how I made Tonberry Omurice!
Ingredients:
2-3 Eggs
2-3 tbsp Pesto sauce
1 tbsp cream or milk (optional)
White rice - about 2 cups, cooked
Butter
Vegetable oil/cooking spray
Salt
Pepper
Ketchup
Basil leaves or parsley for garnish
Tools:
Saucepan, small pot, or rice cooker
Omelette-sized skillet pan
Chopsticks
Spatula (Wider and more flexible, the better. Make sure it can scrape the sides of your pan well.)
Small bowl or something to mold the rice into
Small bowl to mix the eggs
Directions:
Make the rice, following the instructions on the package. For my package it was 1 cup rice to 2 cups water.
Mix in the pesto sauce into the rice, 1 tbsp at a time until at desired ratio.
Add salt and pepper to your tastes.
Put rice into a small bowl or mold, and place rice-side down onto the center of the plate. Leave the mold on for now to help keep it warm while you cook the omelette. (I used one of my kid's bowls).
Beat the eggs in a small bowl, mix in a little salt, pepper, and cream or milk.
Season the pan with vegetable oil or cooking spray. Pour in the egg mixture.
Make the omelette. See the video from the omurice āmasterā below for the technique. Remove from heat immediately! Do not keep on a hot burner even if itās off, as the residual heat can still cause the eggs to overcook.
Remove bowl/mold from the rice.
Gently hold pan over the rice, slowly turn the pan and using the chopsticks, let the omelette roll onto the chopsticks and onto the omelette.
Drizzle desired amount of ketchup or other sauce on top.
Add garnish if you want and eat!
**Some tips if trying to make a true omurice omelette. Super tricky!
You will need to work fast! Make sure you donāt have any distractions.
High heat gives less time to work. Too low of heat will cause eggs to stick. Have to find the āsweet spotā for the heat.
Do not be afraid to take the pan off heat!
Scrambles best if using chopsticks.
Create a thin omelette - think of it like a slightly thicker crepe. (Mine were too thick).
Donāt hold the pan over the heat horizontally or let the pan just sit on the burner. You WILL have to hold the pan up the entire time to angle it how you need to at a momentās notice.
For the flipping and turning step, a soft, wide, and flexible spatula is recommended, but it also has to be a utensil youāre comfortable using.
Flipping and turning step is the hardest step!
Youāre having to kind of scoop, turn the edges over, and rotate the omelette all at the same time to make the omelette into a jiggly pocket. As you rotate the omelette, the heat seals the seams.
I made this as a breakfast, and it tasted good! At first the hubby and I were unsure about the pesto/ketchup combo, but it works. The omelette itself tastes like your usual omelette, just a different but welcome texture. Mine came out a little overcooked compared to the āmasterā, but it still gave the desired effect and I tend to like my scrambled eggs on the drier side anyway. Overall Iād say not bad for my first two attempts. Watching Chef Motokichiās videos helped me so much. The two videos that helped me the most are linked below.
Learn all about the Digital Fan Festival 2021 Eorzea CafƩ at Home activity.











