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Omurice
Omelette Rice
A beloved Yoshoku (Western-influenced Japanese cuisine) classic, Omurice features ketchup-seasoned fried rice enveloped in a tender, slightly runny omelette, often finished with a drizzle of demi-glace or more ketchup. It's a comforting and visually appealing dish.
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- 2 cups Cooked rice(Preferably day-old, slightly cooled rice for best texture.)
- 4 Eggs(Large eggs, at room temperature for even cooking.)
- 100 g Boneless, skinless chicken thigh or breast(Finely diced into small, bite-sized pieces.)
- 1/2 medium Yellow onion(Finely diced.)
- 4 tbsp Ketchup(Plus extra for serving or topping.)
- 30 g Unsalted butter(Divided: 15g for the rice, 15g for the omelette.)
- to taste Salt
- to taste Black pepper
- 1 tbsp Milk or cream (optional)(For the omelette, to make it softer.)
- for topping Demi-glace sauce or extra ketchup
ðšâð³ äœãæ¹
- 1
Prepare the Ketchup Fried Rice: Heat 15g of butter in a large skillet or wok over medium-high heat. Add the diced chicken and cook until lightly browned and cooked through, about 3-4 minutes. Add the diced onion and sauté until softened and translucent, about 3-4 minutes. Season with salt and pepper.
â±ïž 8 minutes - 2
Add the cooked rice to the skillet. Break up any clumps with your spatula. Stir-fry for 1-2 minutes until the rice is heated through. Stir in the ketchup, ensuring it coats the rice evenly. Cook for another 2-3 minutes until the rice is well-seasoned and slightly dry. Taste and adjust seasoning if needed.
â±ïž 5 minutes - 3
Shape the Rice: Divide the fried rice into two portions. Using a small bowl or an oval-shaped mold, pack the rice firmly into the desired mound shape. You can also shape it by hand on a plate, creating a compact oval mound.
â±ïž 2 minutes - 4
Prepare the Omelette: In a separate bowl, whisk the eggs with the optional milk or cream, a pinch of salt, and pepper until just combined â do not over-whisk. Melt the remaining 15g of butter in a clean non-stick skillet (about 20-24 cm or 8-10 inches) over medium heat. The butter should be melted and foamy, but not browned.
â±ïž 3 minutes - 5
Pour the egg mixture into the skillet. Swirl the pan to create a thin, even layer. As the edges begin to set, gently push them towards the center with chopsticks or a spatula, tilting the pan to allow uncooked egg to flow underneath. Cook until the omelette is mostly set but still slightly wet and creamy on top, about 1-2 minutes.
â±ïž 2 minutes - 6
Assemble the Omurice: Carefully slide the rice mound onto one half of the unset omelette in the pan. Quickly fold the other half of the omelette over the rice mound using your spatula. Gently slide the entire omurice onto a serving plate, seam-side down.
â±ïž 2 minutes - 7
Serve: Drizzle generously with demi-glace sauce or ketchup. For the classic 'cascade' effect, make a small cut in the top of the omelette with a knife, allowing the soft egg to spill over the rice.
â±ïž 1 minute
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- âFor the softest omelette, ensure the pan is not too hot and cook quickly. The center should remain slightly undercooked.
- âUsing day-old rice helps prevent the fried rice from becoming mushy.
- âThe dramatic cutting technique is optional but adds to the visual appeal and enjoyment of the dish.
- âThis is a highly customizable dish; feel free to add other vegetables like peas or corn to the fried rice.
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- Tornado Omurice: A more elaborate presentation where the omelette is swirled into a 'tornado' shape over the rice.
- Seafood Omurice: Substitute chicken with shrimp or crab meat.
- Vegetarian Omurice: Omit the chicken and add more vegetables.