2021 Joint 2nd Place Aaron Leung

History of dish: 

My speciality dish is inspired by Omurice, a Japanese fusion cuisine that’s consist of an omelette over a bed of fried rice. The dish is usually topped with a sauce (usually ketchup, demi-glace, white sauce, etc.).  It is a popular dish commonly cooked in Japanese home and often found at western style diners in Japan. Omurice is a hearty dish and comfort food to many Japanese family. The dish is also very popular in Korea and Taiwan.

Concept of my speciality dish:

Healthy concept of dish:

Oats is one the the healthiest grain. Oats has a rich source of vitamins and fiber and is superior compared to white rice. My specialty dish modifies the Omurice and replaces fried rice with fried oats.  This dish is inspired by Omurice, a Japanese dish. The title of my speciality dish: Golden Omuoats. When the soft omelette is cut, and the soft-scrambled eggs oozes down in all direction, it is like liquid gold pouring down in all direction, hence the title Golden Omuoats.

Dish’s Visual Concept: 

Fried oats is molded (with a bowl, mold, etc.) onto the dish. Cook the omelette to about half cooked, then seal the omelette and slide the soft omelette on top of the molded fried oats. At the point, you serve it but the dish is not done yet.  The visual Concept: Take a sharp knife and slice the soft omelette in the middle. The omelet opens land  soft-scrambled, custardy eggs oozes down in all direction, creating a great visual sensory. Sauce of choice is poured around (but not on) the mold fried oats.

Objective of the dish: Because there is a visual appeal to the dish, I hope to inspire and attract people to fall in love with eating oats.

List of ingredients/recipe/method:

Making the fried oats:

• soak steel cut oats overnight (or 6-8 hours)
• Drain steel cut oats throughly (overnight)
• Stir fried onions, minced meat of choice (chicken/pork/beef/shrimp) and green peas.
• Then stir-fry the drained oats with the ingredients.
• Keep stir-frying until oats is done. The oats is done when it has a texture of cooked brown rice.
• Turn off heat. Add a touch of soy sauce.
• When done, put the stir-fried oats into a mold and set it on the dish.
• (optional) put shredded cheese in the middle of the mold if you like cheese.

Making the Curry:

• Put a brick of S&B Golden Curry Japanese Sauce Mix into 2.5 cups of water.
• Let it simmer.
• Add chocolate and sugar to sweeten the sauce.
• Add milk.
• Stop the heat once all ingredients are melted and the sauce turns gravy-like.

Making the Omelette:

• In a bowl, scramble 3 eggs with a teaspoon of milk/cream.
• Use a tablespoon of butter in a cold pan.
• Heat pan until butter begins to bubble.
• Pour the scrambled eggs into the pan. Keep stirring the eggs to create mini egg curds. Then gently rolled the eggs from the sides, sealing the omelette, forming an almond-shape omelet.
• Gently roll the soft omelette over the molded fried oats.

Visual Presentation of the dish:

• Slice open the soft omelette in the middle with a sharp knife.
• The soft-scrambled, custardy eggs oozes down in all direction.
• Pour sauce of choice over the eggs (works well with curry sauce, Japanese mayo and Okonomi sauce)