- For the Unagi Sauce Mixture: Combine all ingredients.
- For the Rice Mixture: Cook the rice according to the manufacturer’s directions. Spread on a baking sheet. Cool in the refrigerator overnight to dry out for stir-frying.
- Crisp rice by spreading in a thin layer on a flat top griddle or non-stick pan with plenty of oil to get crispy. The goal is to create crispy grains similar to breakfast hash browns.
- Scoop rice from griddle and into a mixing bowl.
- Mix in the Unagi Sauce Mixture and season to taste with sesame oil. Cover bowl with a lid to keep it warm.
- For Tornado Omelet: Using a mold or soup cup, scoop the rice into a mound in the center of the plate.
- In a mixing bowl, gently whisk together the eggs and ponzu taking care not to whisk in air. Strain the eggs through a fine sieve and spoon out any bubbles that float to the top.
- In a 10” non-stick skillet, over medium heat, add a drizzle of oil blend and turn skillet to coat the entire bottom and up the edges.
- Ladle 3 ounces, approximately 3 eggs, into bottom of skillet. As the edges of the omelet begin set, place your two cooking sticks on the edges of the omelet and slowly bring them to the center while turning the pan clockwise at the same time.
- Twist the cooking sticks and continue turning the skillet clockwise to create a tornado shape in the center.
- Keep the cooking sticks in place to hold the omelet’s shape while turning the omelet over the mound of rice.
- Ladle Unagi Sauce Mixture around omelet and dot with crème fraîche.
- Sprinkle toasted panko and minced chives over omelet.
Source: As presented to The Culinary Institute of America and Kikkoman, USA by Chef Andrew Hunter, 2021
