Omurice オムライス

Omurice

Omurice is a scrumptious half omelette and half rice dish that gets it’s funny mixed up name from the two words omelet and rice.  Omurice starts with a chicken and tomato fried rice, or Chicken Rice as it’s called in Japan, wrapped in a thin sheet of a fried egg.  Whenever I prepare Omurice and post photos on social media people are always surprised that this is a Japanese dish.  Omurice is a western influenced Japanese dish, or Yoshoku, created in Japan over a hundred years ago but is still one of the most popular dishes in Japan today.  You can often find it on the kids’ menu in many Japanese family restaurants but adults love Omurice too.  The tangy tomato rice and fluffy omelet make it hard to resist.            

Omurice is so popular with kids that many Parents will often hide finely chopped vegetables in the Chicken Rice (to get kids to eat their veggies) and write their kids names or draw cute pictures on top of the omelette with ketchup.  You can now find many fancy variations and even restaurants that specialize in different styles of Omurice.  There is Omurice covered with a rich Demiglacé sauce or with a runny Omelet perched on top that you split open right before eating and others drenched in spicy curry.  I myself prefer preparing and eating the traditional, or old fashioned style, Omurice so that is what I’m sharing with you.  I’ve tried many of the modern versions but I always end up coming back to this recipe.  I hope you love it as much as I do.

Ingredients for Chicken Rice:  serves 2

1 chicken thigh or 1/2 chicken breast cut into 1/2 inch pieces
1/2 onion, finely chopped
1 clove of Garlic, minced
1 Tablespoon unsalted butter
1 teaspoon Canola or Vegetable Oil
3 cups cooked rice, I use a Japanese short grain white rice
Sea Salt (to taste)
Freshly ground black pepper (to taste)
1 Tablespoon Soy Sauce
1 Tablespoon Sake or White Wine
1/4 cup Ketchup (I use Organic Heinz)
5-6 Shiitake Mushrooms (or any mushroom of your choice) sliced

Ingredients for the fried egg crepe:  serves two

4 eggs
2 teaspoons heavy cream, half and half or milk
Pinch of Sea Salt
Pinch of Freshly Ground Black Pepper
2 teaspoons Canola or Vegetable oil

To Serve:

Ketchup for the top (optional)

Preparation:

Melt butter and oil in a frying pan on medium high heat.  Add the chicken and cook for 1-2 minutes.  Add the onion, garlic and mushrooms and sauté until the chicken is completely cooked, the onion is translucent and the mushrooms are soft.  Add the Soy Sauce and Sake and stir until everything is combined, about a minute.  Add the cooked rice and mix carefully.  Lower the heat and add the ketchup to the rice and mix well for a few minutes until the ketchup is evenly distributed throughout the rice.  Taste and season with salt and pepper.  

Mound half of the ketchup rice onto the middle of a plate into an oval shape.  Heat a frying pan with 1 teaspoon of oil making sure the oil covers the pan evenly (I use a nonstick frying pan for this).  Beat the eggs with the heavy cream, salt and pepper.  Pour 1/2 of egg mixture into the hot frying pan (for one serving) and tilt the pan to quickly spread the egg covering the bottom of the pan making a thin round egg sheet.  Flip once when the egg is almost cooked through then quickly remove from heat.  Do not overcook.  Remove the egg sheet and cover the rice.  Tuck in the sides to form an oval shape (you can do this with a clean towel or I just use a spatula to tuck in the sides). Repeat for next serving.  

Drizzle ketchup on top of the omelette and serve immediately.

Omurice オムライス
Serves: 2
 
Ingredients
  • 1 chicken thigh or ½ chicken breast cut into ½ inch pieces
  • ½ onion, finely chopped
  • 1 clove of Garlic, minced
  • 1 Tablespoon unsalted butter
  • 1 teaspoon Canola or Vegetable Oil
  • 3 cups cooked rice, I use a Japanese short grain white rice
  • Sea Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Sake or White Wine
  • ¼ cup Ketchup (I use Organic Heinz)
  • 5-6 Shiitake Mushrooms (or any mushroom of your choice) sliced
  • Ingredients for the fried egg crepe: serves two
  • 4 eggs
  • 2 teaspoons heavy cream, half and half or milk
  • Pinch of Sea Salt
  • Pinch of Freshly Ground Black Pepper
  • 2 teaspoons Canola or Vegetable oil
  • To Serve:
  • Ketchup for the top (optional)
Instructions
  1. Melt butter and oil in a frying pan on medium high heat. Add the chicken and cook for 1-2 minutes. Add the onion, garlic and mushrooms and sauté until the chicken is completely cooked, the onion is translucent and the mushrooms are soft. Add the Soy Sauce and Sake and stir until everything is combined, about a minute. Add the cooked rice and mix carefully. Lower the heat and add the ketchup to the rice and mix well for a few minutes until the ketchup is evenly distributed throughout the rice. Taste and season with salt and pepper.
  2. Mound half of the ketchup rice onto the middle of a plate into an oval shape. Heat a frying pan with 1 teaspoon of oil making sure the oil covers the pan evenly (I use a nonstick frying pan for this). Beat the eggs with the heavy cream, salt and pepper. Pour ½ of egg mixture into the hot frying pan (for one serving) and tilt the pan to quickly spread the egg covering the bottom of the pan making a thin round egg sheet. Flip once when the egg is almost cooked through then quickly remove from heat. Do not overcook. Remove the egg sheet and cover the rice. Tuck in the sides to form an oval shape (you can do this with a clean towel or I just use a spatula to tuck in the sides). Repeat for next serving.
  3. Drizzle ketchup on top of the omelette and serve immediately.

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