One rare day last week I actually turned on the rice cooker around 11 so we had lunch during the noon hour! After remembering to start the rice ahead of time, the second hardest part of this omuraisu recipe is getting the thin egg crepe out of the pan and onto a plate, not the floor. Using the recommended heaping tablespoon of butter the first one came out beautifully, and is pictured below. Thinking the non-stick pan would be all ready to go for the second one, I didn't add a second round of butter. There was no photo shoot for the second one, but it made for a tasty mid-day meal just the same.
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