Savory & Satisfying Omurice: A Taste of Japan in Every Bite
Discover Omurice, a delightful Japanese comfort food! This easy recipe combines savory ketchup rice with a fluffy egg omelette for a kid-friendly weeknight dinner.
Ingredients
- 2 cups cooked short-grain rice
- 1 boneless skinless chicken thigh, diced
- 1/2 onion diced
- 1/2 cup mixed vegetables peas, carrots, corn
- 1/4 cup ketchup plus extra for topping
- 1 tbsp soy sauce
- Salt and pepper to taste
- 4 large eggs
- 2 tbsp milk or cream optional
- 2 tbsp butter or oil
- Demi-glace or brown sauce optional, for topping
Instructions
Prepare the Ketchup Rice:
- In a pan or wok, heat oil over medium heat. Add diced chicken and cook until browned. Add onion and mixed vegetables and sauté until softened. Stir in cooked rice and ketchup. Season with soy sauce, salt, and pepper. Mix well until rice is evenly coated and heated through. Keep warm.
Make the Egg Omelette:
- In a bowl, whisk together eggs and milk or cream (if using) with a pinch of salt. Heat butter or oil in a non-stick pan over medium-low heat. Pour in half of the egg mixture and swirl the pan to form a thin omelette. Cook until just set but still slightly soft in the center. Gently slide the omelette out of the pan.
Assemble the Omurice:
- Place a serving of ketchup rice on a plate. Carefully drape the soft egg omelette over the rice. Shape the omelette and rice into a football shape if desired. Top with ketchup or demi-glace sauce. Repeat with remaining rice and egg mixture to make another serving. Serve immediately.
Notes
- Rice Type Matters: For the best Omurice texture, use short-grain Japanese rice (like sushi rice). It has the right stickiness to hold the shape and absorb the ketchup flavor beautifully. If using long-grain rice, be mindful of the cooking time to avoid dryness or mushiness.
- Omelette Pan Size: An 8-inch non-stick pan is ideal for making individual Omurice omelettes. This size helps create a perfectly sized and shaped omelette to drape over the rice. Make sure your pan is truly non-stick to avoid tearing the delicate egg.
- Egg Doneness is Key: The perfect Omurice omelette is soft and just set. Cook it quickly over medium-low heat. It should still be slightly runny in the center when you remove it from the pan – it will continue to cook from the residual heat once it's off the burner. This soft center is what makes Omurice so delightful.
- Customize Your Fillings: Feel free to get creative with the rice filling! Beyond chicken and mixed veggies, try adding cooked shrimp, pork, or even different vegetables like mushrooms, bell peppers, or spinach. For a vegetarian version, tofu or extra mushrooms work wonderfully.
- Sauce It Up!: While ketchup is classic, experiment with sauces. Demi-glace, brown sauce, Japanese curry sauce, or even a creamy mushroom sauce can offer exciting flavor variations. For a spicier kick, try a drizzle of sriracha mayo.
- Make it Ahead - Partially: You can save time by preparing the ketchup rice ahead of time. Store it in the refrigerator and reheat before assembling your Omurice. However, the omelette is best made fresh right before serving to ensure its signature soft and silky texture.
- Presentation Points: Presentation is part of the fun of Omurice! Use a small bowl to mold the rice into a neat oval shape before topping with the omelette. Get creative with your ketchup designs – simple swirls, hearts, or even letters can add a personal touch, especially if making Omurice for kids.