Bat-shaped Meringues

I pulled off some old pics of my keitai and was reminded of some old adventures. This I know was one of the many occasions we (Steff and I) made meringues. I'm not sure if we needed the yolks for something else and we just turned the whites into meringues or if we just wanted meringues and we dumped the yolks. In any case, chalk it up to another egg based adventure for the retards.

So meringues are super easy and a hell lot easier if you've got a good oven. The dorm's oven was seriously from the 80's and not only did it cook unevenly due to uneven heat distribution, it was just a pain to work with in general since it was so small. No American-sized jumbo ovens here. Anyway, if you've ever got some egg whites lying around (from making egg wash or pudding or something), you can easily make meringues without an egg beater. We've done it many times. You just add some sugar and a pinch of cream of tartar to the egg whites and beat until stiff. You can then use a pastry bag to pipe, or if you haven't got a pastry bag, a plastic ziploc bag should do the trick. Just snip the corner off and pipe away onto a piece of parchment paper. The trick with meringues is that you can't cook them on too high heat or they'll burn on the outside and the inside will still be runny and uncooked. Basically, you just put it on low heat, a couple notches above the lowest setting your oven can do should be fine and just let them bake slowly for about 10-15 minutes. They should dry out and get little golden brown tinges when they're done. You just let them sit after you pull them out and voila. Meringues.

This is a particularly nice picture because it reminds me of Steff and the dorm. You can see the cheap white plastic coated dining tables and that mustard colored chairs. There's Steff's keitai in the background and Steff's food. How do I know it's Steff's food and not my food? Well, the salad. Steff always ate the iceberg lettuce--none of that purpley leaves--no dressing. And I always eat the cabbage drowned in goma dressing for my daily rabbit grass intake. So that would be Steff's plate. And well, you see the little bat shaped meringue hanging out on the rim of the mugicha (barley tea) that we have every night. Only Steff. This is why we are partners in crime.

Omuraisu (Omelette Rice)

Ahh, omuraisu (omelette rice). Basically this is in every family restaurant, and Japan actually has restuarants dedicated solely to the preparation of omuraisu. The best one I've tasted was in Ehime, when Steff and I went to go see L'Arc~en~Ciel in concert. They had sizes based on how many eggs they put in....something like 3 egg, 4, egg, or 6 egg omuraisu. How's that for puny Japanese sizes!

I don't think that there is really an exact science to getting that lovely chicken ketchup fried rice into a neat little mound and surrounding it with a perfectly cooked fluffy yellow exterior. It's pretty simple in composition. And well, while you can't really mess up omuraisu, some do taste better than others. Department store omuraisu, usually tastes like family restaurant omuraisu. Okay, probably a little bland, but not bad--a safe bet if you don't know anything else on the menu. I always thought of it as more of a children's and young people food, but it's very versatile, so even old people and women will indulge in it. I've seen it with everything from curry rice, extra onions, and pork to cheese and tonkatsu sauce. The version Steff and I used to make was the poor college student version--bare bones, but still very flavorful. The recipe for one person/serving is as follows:

1 pack of instant microwave rice (or about 1 scoop of leftover rice per serving)

1/4 round onion, chopped

2 eggs, lightly beaten with 2 T. milk

1/4 cup cooked chopped leftover chicken breast or 4-5 pre-cooked chicken nuggets

oil

salt & pepper

1 T. oyster sauce

1/4 c. ketchup

1. Saute the onions in a frying pan in a bit of oil.
2. When the onions turn transparent, throw in the chicken and saute until cooked. (about 2 minutes)
3. Dump the rice in and incorporate into chicken-onion saute.
4. Season with salt and pepper to taste and about a tablespoon of oystersauce per serving.
5. Add the ketchup in and cook for about a minute more. This is a quick fried rice, no need to overdo the cooking.
6. Set the fried rice aside.
7. Take scrambled egg mixture and pour it into another heated greased skillet. Start loosening the sides slightly and when eggs are no longer runny (i.e. half cooked), place fried rice mixture in the middle and fold over sides to make an omelette.
8. Turn over onto plate with egg side up.
9. Drizzle or decorate with ketchup and you've got a meal in less than 15 minutes!

I love omuraisu. Steff and I have this and college student okonomiyaki down pat. Sure you can add all sorts of fancy things. I love cheese mixed in with the fried rice with my omuraisu, but it's sort of like tomato soup. Pairs with a lot of different things--very flexible when it comes to experimentation, but yummy just by itself.