A Japanese Omelet

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This isn’t a Japanese recipe, per se, but rather something I make from time to time with a few Japanese condiments.
It’s loosely based on how I used to make Tamago sushi. It’s usually just an excuse to get rid of leftover cooked white rice. Here’s the rough list of ingredients:

• 2-3 eggs
• 1/2 cup of plain white rice, cooked
• 2-3 teaspoons of soy sauce, preferably Kikoman’s or Yamasa
• Some furikake seasoning to taste (about 4 - 5 dashes)
• about 2/3 cup of fried tofu, cubed (do beforehand)
• Green onion tops, about 6 inches

1. Soak tofu in soy sauce and furikake for about 20 minutes then remove and fry until brown and firm in separate skillet, then set aside.
2. Beat two to three eggs with a fork, mixing the soy sauce, furikake and rice together. It should be thick and thoroughly mixed, with no clumped up rice.
3. Preheat non-stick skillet (about 10 - 12 inches in dia.) at medium low, with a little butter. When hot, dump egg conglomeration onto pan. Let it flatten out, forming a circle.
4. Make sure that it isn’t going to stick and while becoming solid, dump tofu cubes onto one half of the circle. Thin-slice the onion tops on top of the tofu. I use a pair of scissors. Don’t you?
5. As soon as the omelet appears firm enough - yet still liquid on top -, fold the side without the tofu over onto the other side, forming the half circle omelet shape. Depending on how much egg-to-soy in the original mix, it should be pretty firm and not tear easily. It’s trial and error.
6. Dash a little of the leftover soy (from the tofu’s bath) on the top of the omelet, letting it soak in for a moment, then flip it over carefully. Repeat on this side and flip again, searing the soy into the omelet.
7. Remove from heat and enjoy! It tastes best with some Aka Miso soup.

That’s what I had for breakfast.

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