Basil & Chicken Omurice - Popular Japanese way of Tornado Omelette

The shape of Japanese omurice can be categorized into three main types. The first is the most common, where the omelette is cooked and then placed over the rice. The second type is the whirlwind egg, and the third type is the oval-shaped soft-centered omelette (which is also the most difficult to make).

The biggest challenge in making whirlwind eggs is balancing the heat and the movements to achieve the perfect result. If the pan is too hot, the egg mixture will solidify instantly; if it's not hot enough, the bottom layer won't set, making it difficult to create the whirlwind shape. The technique of forming the whirlwind shape is hard to describe with words. Ultimately, to successfully make this type of omelette, practice is key.

Using a small skillet with a diameter of about 20cm and two to three eggs each time, I practiced this formula more than ten times before mastering the technique. There will undoubtedly be failures along the way, but once you succeed, the feeling of unexpected joy and accomplishment makes it all worthwhile.

Pairing omurice with curry is a classic combination, but this time I want to try something new by swapping the curry for basil pesto. This adds a fusion twist with a hint of Western and Japanese flavors. Served with pan-seared chicken, it brings a refreshing and innovative feel to the dish.

Ingredient（serve 1）

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Egg	3 bulbs
Asparagus	1 bunch （segmented）
Onion	1½bulb（stripped）
Potato	1 bulb （diced）
Basil	2 sprigs （take the leaves only）
Chicken Fillet	1 pc （marinate with salt, black pepper, oil, and cornstarch for 30 minutes.)
Milk	300 ml
Unsalted Butter	15g
Salt	​to taste

Steps

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1. Heat the pan over medium heat, add a little oil, and sauté the onions and asparagus for about 3 minutes. This will soften them slightly and develop their flavors.

2. Add milk and cook for 5 minutes. Turn off the heat, add basil, and immediately transfer everything to a blender. Blend until smooth. (Basil should not be exposed to heat for too long as it can quickly turn black.)

3. Pour the milk mixture into the blender, add a pinch of salt for seasoning, and blend until smooth to create the basil pesto sauce.

4. Heat the pan over medium heat, add a little butter, and pan-sear the chicken breast until fully cooked.

5. In the same pan, add diced potatoes and sauté over medium-low heat for about 15 minutes, or until they turn golden brown on each side.

6. Turn up the heat to high, add a knob of butter to the pan, and wait for it to melt. Once melted, pour in the beaten eggs. Use a chopstick to draw lines from the edge of the pan towards the center, then rotate the pan 90 degrees and draw another set of lines with another chopstick from the edge towards the center, creating a swirl pattern. As the bottom starts to form a thin omelette layer, it's ready to serve over the rice and potatoes.

7. Finally, top the omurice with the sautéed potatoes and chicken pieces, drizzle with the basil pesto sauce, and your super smooth omurice is complete! Enjoy!