📝 About This Recipe
A beloved staple of Japanese 'Yoshoku' (Western-inspired) cuisine, Omurice is the ultimate comfort food that marries a savory, ketchup-based fried rice with a silky, delicate omelet. This dish is a nostalgic favorite in Japanese households and cafes, offering a playful yet sophisticated balance of sweet, tangy, and umami flavors. Whether you're mastering the classic wrapped style or the dramatic 'tampopo' sliced version, this recipe ensures a gourmet result that is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
The Chicken Rice
- 2 cups Short-grain Japanese rice (cooked, preferably day-old or slightly dry)
- 150 grams Chicken thigh (cut into 1/2-inch bite-sized pieces)
- 1/2 medium Yellow onion (finely diced)
- 1/4 cup Frozen peas and carrots (thawed)
- 3 pieces Button mushrooms (thinly sliced)
- 1 tablespoon Unsalted butter
- 3 tablespoons Tomato ketchup (plus extra for drizzling)
- 1 teaspoon Soy sauce (for a hint of umami)
- 1 pinch Salt and black pepper (to taste)
The Omelet
- 4 pieces Large eggs (2 eggs per serving, whisked well)
- 2 tablespoons Whole milk or heavy cream (for extra silkiness)
- 2 teaspoons Neutral oil (vegetable or canola oil)
- 1 teaspoon Unsalted butter (for flavor and pan lubrication)
For Garnish
- 1 sprig Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Prepare all your ingredients by dicing the chicken, onions, and mushrooms. Ensure your cooked rice is at room temperature and the grains are separated.
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2
Heat 1 tablespoon of butter in a large non-stick skillet over medium-high heat. Add the chicken pieces and sauté until they lose their pink color, about 3 minutes.
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3
Add the diced onions and sliced mushrooms to the skillet. Cook until the onions are translucent and fragrant, roughly 4-5 minutes.
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4
Stir in the peas and carrots, followed by the cooked rice. Use a spatula to break up any rice clumps, tossing everything together for 2 minutes to ensure the rice is heated through.
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5
Push the rice to one side of the pan. Add the ketchup and soy sauce to the empty space, letting it bubble for 10 seconds to caramelize slightly before folding it into the rice. Season with salt and pepper, then remove from heat.
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6
Divide the rice into two equal portions. Use a small bowl or an oval mold to shape the rice into a neat mound on two serving plates. Set aside.
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7
Clean your skillet or use a fresh 8-inch non-stick pan. Whisk 2 eggs with 1 tablespoon of milk and a pinch of salt until fully combined and no streaks remain.
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8
Heat 1 teaspoon of oil and 1/2 teaspoon of butter over medium heat. Once the butter bubbles, pour in the egg mixture.
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9
Quickly stir the eggs with chopsticks or a spatula in a circular motion while shaking the pan. Once the bottom is set but the top is still slightly runny and custardy (about 60-90 seconds), stop stirring.
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10
Carefully slide the omelet onto one of the rice mounds. If you are feeling brave, you can fold the edges of the omelet under the rice using a spatula to 'tuck' it in.
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11
Repeat the process for the second serving with the remaining eggs.
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12
Drizzle a signature zigzag of ketchup over the top of the omelets and garnish with chopped parsley. Serve immediately while hot.
💡 Chef's Tips
Use day-old rice as it has less moisture, preventing the fried rice from becoming mushy. For a truly professional omelet, strain your whisked eggs through a fine-mesh sieve to remove the chalazae for a perfectly smooth texture. Don't overcook the eggs; the heat from the rice will continue to cook the omelet slightly after it is plated. If the ketchup flavor is too sharp, add a teaspoon of sugar to the rice to balance the acidity. Use a high-quality non-stick pan to ensure the omelet slides out effortlessly without tearing.
🍽️ Serving Suggestions
Serve with a side of crisp cabbage slaw dressed with a toasted sesame vinaigrette. A warm cup of clear miso soup or corn potage makes for a traditional Japanese cafe-style meal. Pair with a glass of iced green tea or a light Japanese lager to cut through the richness. Add a side of Japanese pickles (tsukemono) to provide a refreshing, crunchy contrast. For a gourmet twist, replace the ketchup topping with a rich demi-glace sauce.