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Omurice or omu-rice (オムライス, Omu-raisu) is a Japanese dish [1] consisting of an omelette made with fried rice and thin, fried scrambled eggs, usually topped with ketchup. [ 2 ] [ 3 ] It is a popular dish also commonly cooked at home.
Kaiseki consists of a sequence of dishes, each often small and artistically arranged. Kaiseki ( 懐石 ) or kaiseki-ryōri ( 懐石料理 ) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine .
Jingisukan (ジンギスカン, "Genghis Khan") is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. It is often cooked alongside beansprouts, onions, mushrooms, and bell peppers, and served with a sauce based in either soy sauce or sake. The dish is particularly popular on the northern island of Hokkaidō and in ...
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It can be compared to another popular dish, the Japanese-style hamburger steak with demi-glace sauce. Another variation is the omuhayashi, a combination of omurice and hayashi rice. It also resembles a Japanese curry and usually appears on menus alongside curry. Hayashi rice is one of Japan's most popular Western-style dishes.
The dish is known in Japan as "tamago kake gohan" (gohan meaning rice or food, and kake meaning splashed or dashed), "tamago kake meshi" (meshi meaning rice or food), "tamago gohan", or simply "tamago kake". Tamago (egg) may be written 玉子 (cooked egg), as an alternative to the single character 卵 (raw egg).
Add condiments such as chives, miyakogusa, wasabi, grated ginger, nori, umeboshi plum, and pour hot Japanese-style soup stock. Eat while breaking up the onigiri that have absorbed the soup stock. There are several variations of the age-onigiri. For example, there is a version where the rice being fried has Japanese flavoring, such as takikomi ...
Kamameshi (釜飯 "kettle rice") is a Japanese rice dish traditionally cooked in an iron pot called a kama. Many varieties exist, but most consist of rice seasoned with soy sauce or mirin, and cooked with meats and vegetables. In modern times, it is often considered a type of takikomi gohan (mixed rice dish).