Japanese-Style Cheese and Asparagus Omelette with Rice

A quick and delicious Japanese-inspired dish featuring a fluffy omelette filled with tender asparagus and creamy cheese, served over a bed of perfectly cooked rice. This meal is a delightful fusion of flavors and textures, perfect for an elegant yet simple dinner.

Total time: 30 min

Servings: 1

Calories: 520 per serving

Protein: 25g | Carbs: 47g | Fat: 27g

Ingredients

• 2 large eggs
• 50g Japanese short-grain rice
• 50g asparagus, trimmed and cut into 1-inch pieces
• 30g Gruyere cheese, grated
• 1 tablespoon mirin
• 1 teaspoon soy sauce
• 1 tablespoon unsalted butter
• 1 teaspoon vegetable oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon toasted sesame seeds, for garnish
• 1 teaspoon chopped fresh chives, for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker according to the manufacturer's instructions or simmer in a small saucepan with 100ml of water for about 15 minutes, until tender. Keep covered and set aside.
2. In a medium non-stick skillet, heat the vegetable oil over medium heat. Add the asparagus and a pinch of salt, and sauté for about 3 minutes, until bright green and tender-crisp. Remove from the pan and set aside.
3. In a small bowl, whisk together the eggs, mirin, soy sauce, salt, and pepper until well combined.
4. Return the skillet to medium-low heat and add the butter. Once melted, pour in the egg mixture. Gently stir with a rubber spatula, pulling cooked edges towards the center while tilting the pan to allow the uncooked egg to flow to the edges.
5. When the eggs are mostly set but still slightly runny on top, sprinkle the cheese evenly over the omelette and add the sautéed asparagus.
6. Fold the omelette in half and let it cook for another minute until the cheese melts. Slide the omelette onto a plate.
7. Fluff the cooked rice with a fork and serve alongside the omelette. Garnish with toasted sesame seeds and chopped chives.