Despite making an enormous pot of the stuff (much of which was summarily consumed on the first night), we didn't have enough to invite our favorite bikini-clad food fetishists for an evening of sploshing. Instead, we further Japanese-ified it.
Omu-rice (or omrice) is a Japanese contraction for "omelette rice," a lunch favorite often creatively slathered in ketchup, served to kids or businessmen too busy for a real lunch. (This is a very common phenomenon in Japan.) Essentially, it's rice (sometimes garnished) rolled into the middle of an omelette. To give it some real Japanese flavor, add a little bit of dashi (bonito stock) and sugar to the beaten eggs... We mixed some leftover rice with the leftover curry, heated up the mixture, and laid it inside the thing omelette exterior, all the while giving the ketchup a pass.
Simple. Pleasure.
The next incarnation of the leftovers is essentially the same thing: Curry, rice, and egg, arranging it in what could only be called the "Curry Volcano."
This time, we decided it was about time to try our hand at the onsen tamago (hot spring egg), a slowly soft-boiled egg that's just a shade on the cooked side from raw. Unfortunately, our thermometer is a damned liar, and despite reading around the 65ºC mark during the soft-boiling of the egg, it came out undercooked. Or rather, practically raw but warm, with the white becoming a slimy puddle of goo resembling... coagulated corn starch. (What did you think I was going to say?)
No matter, because the stuff all gets mixed into the hot curry and rice and cooks anyway, making a rich, satisfying dish even richer.
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