In this episode, chef Rika Yukimasa makes omelet rice, deliciously flavored with butter and ketchup, and with a tender, fluffy omelet. This simple recipe for this western-style Japanese dish is made without wrapping the omelet around the rice, for easier preparation. For the side dish, she uses eggplant, a fall ingredient, grilling it and serving it with a miso dressing. The dressing is made with sushi vinegar, giving it a deliciously light and clean flavor. She also shows how to make a Japanese-style jelly from soymilk and black sesame seeds, for a healthy desert that makes the most of the mild sweetness of the soymilk and the rich aroma of the sesame seeds.
