For the scallion-pickle garnish
2 Tbs. thinly sliced scallions (white and light-green parts only)
1 Tbs. roughly chopped fresh cilantro or flat-leaf parsley
1 tsp. drained and finely chopped cornichons
4 to 5 drops white wine vinegar
For the rice
1/4 cup Japanese short grain rice
Kosher salt
For the omelet
2 large eggs
Kosher salt
2 tsp. olive oil
Prep it
Make the scallion-pickle garnish: In a small container, stir the scallions, cilantro or parsley, cornichons, and vinegar.
Make the rice: In a 1-quart saucepan, combine the rice, 1/2 cup water, and a pinch of salt. Bring to a boil over medium-high heat. Cover the pot, lower the heat to a simmer, and cook until the rice is tender and the water is absorbed, 10 to 12 minutes.
Make the omelet: In a small bowl, whisk the eggs with 1/4 tsp. salt. Heat the olive oil in an 8-inch nonstick skillet over medium heat. When the oil begins to shimmer, pour the eggs into the skillet and shake it back and forth vigorously so the eggs set quickly. Once they start to set, push the partially set eggs to the side of the pan with a spatula and use the spatula to replace what you’ve moved with raw egg. Keep smoothing raw egg into bare spots on the pan until the omelet is just set, 1 to 2 minutes. Slide the omelet onto a paper towel. Store it on the towel on a plate, covered in plastic, in the refrigerator.
Pack it
Bring the omelet to work folded into quarters, wrapped in plastic. Pack the rice and pickle separately. Refrigerate everything.
Put it together
Let the omelet and pickle sit at room temperature for an hour before lunch. Reheat the rice; slice the omelet into a few wide ribbons. Arrange the omelet on the rice and scatter the scallion-pickle garnish over the top.
No comments:
Post a Comment