Scribbles & Munch

      The secret to having your Thanksgiving turkey keep a moist breast?  Roast it on it's stomach.  Everybody wants the photo-worthy turkey with it's bronze dome of a breast pointing towards the sky...but then they cut into it and it's dry, dry, dry!  So turn that bird on it's belly!  It may not be as impressive to look at (but who cares, you only look at it for the 20 minutes it's resting, then you slice the damn thing apart), and you may not have the same quantity of crispy skin on the back, but the big slaps of white meat on the breast of the turkey will stay moist as all the fat and liquified collagen trickles down during the roasting process.
      Alas, I was not in charge of cooking the turkey this year for my family.  I was in charge of the cranberry sauce, the pumpkin pie, and the Drunken Sweet Potatoes (secret recipe, sorry).  That meant we roasted the bird in the traditional fashion and wound up with lots of perfectly scrumptious dark meat, and lots of...well, dry white meat.  Guess which made the most left overs?
      BUT...I had a plan!
      Shortly before Thanksgiving, I had a friend visiting who shares my love of Asian food.  She asked me if I had made omurice* yet (pronounced O-MU-RYE-Su).  I said, "Huh?"

I know...this photo doesn't explain anything.  Keep reading.

      She went on to explain that this is a Japanese comfort food often made for kids, which is their version of an omelette.  To be more specific, it is the Japanese version of the American version of the French omelette.  The French make beautiful, tissue-paper thin egg wrapped around balanced, gourmet filling.  In the U.S. we pour a thick egg pancake and fill it with leftovers.  Japan kept the thin French approach to the egg, but then put in their leftovers - mainly rice - and "Americanized" them by stir-frying it with a ton of ketchup.
      I am not making this up.  Here is a great video lesson on how to make authentic omurice.
      Once this was explained to me, I went, "Oooh!  So that's that weird thing they make in all those anime I've seen!"  As a cute comfort food, omurice does indeed make many appearances in anime (second only to ramen and bento boxes), most notably in one of last year's solo-episodes of "Attack On Titan," one of four desperate attempts to placate ravenous fans who can't understand why more anime hasn't come out yet.  And if you know anything about the show, then you understand me when I summarize this episode as: Random. Ass.

It LOOKS like they're having a dramatic speech about killing the enemy, but they're not.  They're about to watch General Pixus chow down.  Because, you know, Titans.

      Anyway, back to the omurice.  I liked the idea, but had one major problem in that I don't like ketchup.**  Easy enough, I swapped it out with a mixture I made puréeing Hoisin sauce and sun dried tomatoes.  It was delicious, and I immediately sensed the possibilities...particularly around Thanksgiving leftovers!  So yes, I figured out a way to use that dry white turkey meat, the cranberry sauce, and even some of the leftover peas to make a scrumptious, bizarre Japanese omelette!!!  Enjoy!

Z.D.'s Thanksgiving Leftovers Omurice
Makes 2 omelette-thingies

Ingredients:
3 Tablespoons vegetable oil, divided
8 large fresh shiitake mushrooms
1/2 Cup leftover whole cranberry sauce
1 Tablespoon + 2 teaspoons soysauce, divided
1/2 Cup minced yellow onion
3 large eggs
2 teaspoons water
1 clove garlic (optional)
1 Cup leftover turkey meat, minced
1 Cup leftover plain white rice (or fresh, just make sure it's cooled to room temp)
1/2 Cup leftover peas (optional)

Directions:
 - In a large nonstick skillet over medium-high heat, warm 1 Tablespoon of the oil.  Brush the mushroom caps clean, and remove from the stems.  Coarsely chop the caps and add to the oil.  Cook, stirring occasionally, until golden brown on all sides.

Shiitakes pack a strong, distinct flavor, full of umame!

 - Meanwhile, coarsely chop the shiitake stems and put in a small saucepan with about 2/3 Cup water.  Bring to a boil, then decrease heat to a simmer.  Cook until liquid reduces to 1/4 Cup.  Strain out the mushrooms, pressing to release the liquid, then discard the solids.

Alternatively, you can use dried shiitake mushrooms and re-hydrade them in a bowl of water for 30 minutes.  Press the mushrooms dry, chop, and cook according to the recipe, and use the soaking liquid in lieu of the simmered liquid.

 - Place the mushroom liquid, sautéed mushrooms, 1 Tablespoon soy sauce and the cranberry sauce in a blender, and purée to a thick, ketchup-like paste.  Taste, and add another 1 tsp soy sauce if desired.  Set aside.

You do NOT need to use the cranberry sauce I made for Thanksgiving (in fact it's better with traditional flavor), but you really do need whole cranberry sauce.  If you're not already making your own, next year is the time to start!  Easy, you can do it several days ahead, and YUM!

 - Add another 1 Tablespoon of oil to the skillet, reduce the heat to medium, and add the onion.  Cook, stirring occasionally, until softened and just starting to brown.

If you want, you can toss a little onion into the cranberry sauce.  Up to you.

 - Meanwhile, crack the eggs into a measuring cup.  Add the 2 tsp water and 1 tsp soy sauce.  Beat until thoroughly emulsified.  Set side.

The salt in the soy sauce will help the eggs break down faster.

 - When the onion is ready, press in the garlic (if using), then add the leftover turkey, rice, and peas (if using).  Stir fry until warmed through.

Stir a lot!  The rice will stick if you let it!

 - Add all but about 1 Tablespoon of your cranberry shiitake sauce to the stir-fry, and increase the heat to medium-high.  Stir constantly until all ingredients are fully mixed, heated through, and the cranberry mixture is starting to caramelize.  Scrape stir-fry onto a plate, and use a hot wet cloth to wipe your skillet clean!

Think this is weird?  Imagine it with ketcup!

 - Return to the skillet to medium-high heat and pour in the remaining oil.  When oil is just about to smoke, pour in 1/2 of the egg mixture and tilt the pan rapidly to distribute into a thin pancake.  This will start to cook immediately!

The oil may seem to slide out along the edges, but don't worry, it's doing it's job.

 - When only a tiny bit of egg is still liquid, add half of your stir-fry into a mound in the middle of the omelette.  Slide out of the pan onto a plate, rolling the egg over the filling.  Use a handful of paper towels to tuck the ends of the omelette underneath, creating a football-like shape.  Repeat with remaining egg and filling.

This step also removes some of the excess oil, which is nice.

      This is traditionally topped with a squiggle or other cute face made of ketchup.  Obviously we're using our cranberry shiitake sauce.  This dish looks like nothing else, and tastes like nothing else, but we loved it.  It's going to be a go-to makeover for our Thanksgiving leftovers for years to come!

The plate is messy because I re-used the plate that I used to hold the stir-fry in reserve.  Just ignore that part, and look at how *cute* it is!

*This word combines "omelette" and "rice," you see.

**Between that, the fact that I hate mustard, and refuse to eat hot dogs, it's amazing they haven't deported me as a failed American.