Every culture has its own variety of comfort food, but there’s something especially craveable about Japan’s yoshoku cuisine. The blend of Japanese and American classics provides a one-two punch of cross-culture familiarity and tradition—and when it comes to omelettes, it’s definitely got you covered.
You’ve probably seen omurice in one of dozens of viral videos: There’s an oval of omelette atop rice, and when it’s sliced down the center, the sides collapse and drape perfectly gooey, runny egg all over the plate. Thanks to Japan House in Hollywood, this month, you can learn how to make it.
NYC Japanese cocktail den Bar Moga is lending us its chef, Shintaro Eleazar Okuda, for a one-evening-only class on omurice, where he’ll lead a demo on its method and history. Each $20 to Japan House’s Japanese Food Lab class gets you access to the demo, a Q&A, and, of course, a tasting of the delicious dish.