The dish you see here is in fact Japanese. It is called Omu-raisu (Omelet Rice). It is basically ketchup fried rice, covered with a thin omelet. Sometimes the Japanese top it with a demi-glace sauce but we usually just use more ketchup. In this case, I sprinkled and melted hot pepper havarti cheese (we also used ketchup afterwards). Mixed with the rice is a bit of onion, garlic, mixed frozen veg and cubed ham. In Japan they often add mushrooms to it. In fact, in Japan they have ENTIRE restaurants dedicated to this single item and all its variations. They keep the egg much more runny, but I prefer to cook it solid. It is really delicious when you taste it in its authentic environment. If ever you find yourself hungry in Japan, try Omu-raisu!
In addition to the omu-raisu, I made potato leek soup. First I boiled a couple of my mom's garden potatoes. I mashed them until they were super smooth. Then I made a roux using one tablespoon of margarine and one tablespoon of flour. I added about 1/2 cup milk and 1 cup chicken stock (I saved some simmering broth from last night which had chicken, soy sauce, sake, mirin and brown sugar). Once this mixture started to thicken, I added the mashed potatoes and a bit of chopped leek. I didn't need to add any extra seasoning, as the leftover chicken broth was very flavourful, if not a bit dark from the soy sauce. In any case, the soup was soothingly smooth, slightly sweet and very delicious. The moral is always save your chicken stock!
On a side note, I made bread today, but you have seen that before. Tomorrow I may tackle pie crust for a raspberry pie I am planning for Thanksgiving.
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