A Hotel in Osaka Shared Their Secret Recipes So You Can Make Them at Home


In an effort to support the call to stay home in the midst of COVID-19, Hotel New Otani Osaka has shared some of their recipes in a series called
Unique and Secret Hotel Recipes. Our writer chose one of the easy ones among the recipes and tried making it. We will also introduce ingredients you can substitute and ways you can reduce the number of dishes you have to wash.

Challenge: Making 3 Hotel-recipe dishes!

There are many recipes that are actually easy to make even if they look complicated to make at first glance.

We chose to make these three recipes: Chicken Tender Viennois, Briere Omelet, and Shitamachi Style Japanese Napolitan spaghetti.

Viennois perfect for dinner

The first is Li Pilaf and Viennois of chicken tender. It’s a delicious French dish made with healthy and economical chicken tender.

What you’ll need (for two servings):

Li Pilaf

  • 100g of rice (wash-free rice)
  • 15g of chopped onions
  • 15g of butter
  • 100cc of bouillon
  • some bay leaf and thyme (none this time)
  • salt and pepper as needed

Chicken Tender Viennois

  • 2 pieces of chicken tender
  • salt and pepper as needed
    10g of mayonnaise
  • 2g of grated cheese
  • 10g of fresh breadcrumbs
  • 15g of butter
  • demiglace sauce as much as you like (tonkatsu sauce instead)


  • micro leaves…as much as you like (white radish sprouts instead)
    ※time required: 30 minutes

If you don’t have wash-free rice for pilaf, you can wash regular rice and strain it. For fresh breadcrumbs for the chicken, we recommend grating leftover bread because it’s usually hard to use all of the fresh breadcrumbs if you purchase them.

Frozen ones are easier to grind, but it’s okay too at room temperature.

What you need to do:

1. Warm the pan and add butter and chopped onions.

Be careful with the heat so that you don’t burn the butter. (low to medium heat is good)

2. Add rice, salt and pepper and saute at medium heat.

Saute until the rice becomes almost transparent.

3. Add white wine and bouillon and let it boil.

Wait until the whole thing boils and not just the edges.

After the whole pan boiled, add bay leaf and thyme, put a lid, and cook in the oven for 25 minutes.

The above is the original recipe, but we didn’t use an iron pan, and we couldn’t put the pan in the oven. We will share how to cook the rice with the gas stove instead of the oven. If you are unconfident with this way, you can move the rice from (3) and bouillon to a rice cooker and cook them normally.

Gas Stove Version

1. After everything boils, let it heat for 1 or 2 minutes.

2. Put a lid and heat at low heat for about 10 minutes.

3. Stop the heat when it starts making sound and let it still for about 10 minutes.


By tasting at the 2
nd step after cooking for 10 minutes at low heat, you can check the taste and how well cooked the rice is. If you want it to be softer, add water at this point.

While cooking the pilaf, let’s prepare the chicken.

4. Get rid of the gristles and add salt and pepper and mayonnaise all over the chicken.

Using a spoon makes it easier to spread the seasonings.

5. Put fresh breadcrumbs and grated cheese together and spread it on the chicken.

This time we added aonori to one of them and made it into Japanese style.

6. Heat the pan with olive oil and saute the chicken at medium heat.

After you get a nice sauteed color on one side, add butter and pour it on the chicken with a spoon to add the flavor and scent.

Once you have arranged the pilaf on the plate, add micro leaves, demi glace sauce, and put the chicken on top. Finished!

We also added tomatoes on the side for more color.

The chicken is very soft, and the butter gives it a deeper taste. Curry sauce or
tonkatsu sauce also matches instead of demi glace, too. We added Japanese mustard for the aonori chicken, which gave it a nice spice. We recommend this arrangement too!

Colorful Omelet made with ingredients you like

The next is brier omelet which looks great as it tastes. You can make fluffy hotel-like omelets using only the ingredients in your fridge.

The official recipe is for 2, but we made an omelet for 1 this time. Choose toppings you like to make your omelet colorful.

What you’ll need (for one serving):

  • 2 eggs
  • 25g of fresh cream
  • 15g of butter
  • salt and pepper as needed

Examples of mix-ins
(All of them are up to you!)

  • bell peppers (not used this time)
  • mushrooms (kinds you like)
  • ham, bacon, sausages
  • cheese
  • mashed potatoes (frozen ones are okay)
  • small tomatoes
  • broccolis (we used zucchinis this time)
    ※time required: 10 minutes

This time, we used 15g of milk and 2 coffee milk (5g each) instead of fresh cream. You can also use water or mayonnaise to make your omelet fluffy. You can use anything for mix-ins. We decided to add crab flavored kanikamaboko, too.

What you need to do:

1. Add eggs, fresh cream, salt and pepper in a bowl and mix them together.

Make sure the egg whites and yolk get well mixed.

2. Add ham and bell peppers to the bowl.

We skipped bell peppers this time, but it looks more colorful if you add them chopped.

3. Heat the pan with butter, and add the eggs.

Stir the eggs while moving the pan so that it becomes like scrambled eggs.


Take the pan off the heat. In the official recipe, you add the toppings and then put the pan in a salamander (or an oven toaster or fish grill) but this is impossible unless you have an iron pan at home…

So, this time we made a plate from foil and cooked it in the fish grill.

A 20cm large plate would be big enough for an omelet for one.

4. Add the other ingredients on top of the egg and cook until the cheese melts.

If you are not sure whether some of the ingredients will be cooked enough, you can heat them in the microwave beforehand.

Heat the omelet in a fish grill or oven.

The cheese will get a nice burn and the tomatoes will be heated too in about 5 minutes.

Put it on a plate with the foil on and you’re done!

By adding fresh cream (milk for this time), you get a fluffy omelet. You can use leftovers in your fridge to brighten up your meal. Putting the omelet on the plate with foil can keep the plate clean, making it easier for you to do the dishes.

Here’s our take on Shitamachi-style Napolitan Spaghetti

Napolitan spaghetti is a classic home menu. You can transform it into an elegant hotel taste by just adding a few steps!

Ingredients for 1 serving

What you’ll need (for one serving):


  • 80g of 1.6㎜ spaghetti


  • 50g of sliced onions
    1 slice mushroom (eryngi mushroom instead)
  • 30g of ham sliced in 5mm
    1 pepper sliced in 5mm
    90cc of tomato ketchup
    1 tablespoon of Worcestershire soy sauce (Worcestershire sauceand soy sauce)
  • 1 teaspoon of unsalted butter (salted butter for a less amount instead)
  • 1 tablespoon of salad oil

For garnish

  • 1 soft-boiled egg
  • some chopped parsley
  • a handful of parmesan cheese
    ※required time: 15 minutes

What you need to do:

1. Boil the pasta in hot water with 3% of salt and strain.

You can boil in a pan if you don’t have a pot.

One liter of water is for 80g of spaghetti. You would need 2 tablespoons (30g) of salt and make sure to boil up to 2 servings at a time. If you are using a pan, put a lid after putting spaghetti in the boiled water and keep it boiling at low to medium temperature. You can make it less likely to boil over by moving the lid a little. The pasta tends to stick to each other in a pan, so make sure to stir every 2 to 3 minutes as well! Boil for the time the package of the pasta tells you to.

2. Put salad oil in the pan, heat it at medium heat, and saute onions and other ingredients

When the onions become translucent, add mushrooms and ham.

3. Add tomato ketchup and heat until the water evaporates.


Water will evaporate quickly at high heat and can burn the ingredients, so be careful.

4. Change to low heat, add boiled pasta and peppers and stir together.

Adding the peppers at this point makes them have a rather fresh texture.

5. Add unsalted butter and Worcestershire soy sauce.

We used salted butter, so we added less than 1 teaspoon.

Arrange it on the plate and add a soft-boiled egg, parsley, parmesan cheese to finish it up!

You can easily make a soft-boiled egg by putting an egg from the fridge into boiled water, stopping the heat, and just leaving it for 12 to 15 minutes.

Adding butter and Worcestershire soy sauce makes the taste deeper. Napolitan spaghetti tends to just have a ketchup flavor but this recipe can make the taste more elegant.

Breaking the egg makes it more delicious, cutting the tang of the ketchup!

Indulge in hotel meals even at home

You can make elegant hotel-like dishes with ingredients you can easily get at supermarkets. Hotel New Otani Osaka also released various recipes like shrimp fry, fried rice, and even sweets. Check them out!

Provided by Japan Walker™, Walkerplus™, and Kansai Walker™ (20 May 2020)

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