Japanese Food Lab: Yoshoku Omurice
January 29 @ 6:30 pm - 8:00 pm| $22.85
For many Japanese, a favorite comfort food is omurice, an omelette with fried rice that can satisfy any late-night craving. It’s also a modern classic of Japanese fusion cooking. From mentaiko fish roe spaghetti to cheese croquettes, Japan has always been adapting Western cuisines for local palates, producing a distinct hybrid cuisine called Yoshoku (Western-influenced Japanese cuisine).
Coinciding with his appearance at the 2020 Japanese Food Expo, Chef Shintaro Eleazar Okuda of Bar Moga NYC will conduct a special Japanese Food Lab spotlighting the deceptively simple omurice. As a yoshoku expert, he will share the cross-cultural history of this dish and others like it, as well as demonstrate his own technique for cooking omurice, with tasting to follow. Participants will learn tips on how to make omurice at home, ask questions and chat with this rising culinary star, and explore Japan’s unparalleled mixing of global flavors – always with delicious results.
*Not suitable for vegetarians.