A lot of today’s contemporary Japanese cuisine has actually evolved from a fusion of influences from other cultures. An excellent example of this is omurice, which is a fusion of the Western traditional omelets and Japanese fried ketchup rice. While you might not normally envision these two dishes coming together in harmony, the flavors and textures actually complement each other very well.
Additionally, just like with omelets, there are actually many different variations of omurice. And, not so coincidentally, just as you can find omelets as a staple menu item at diners across America, so too can you find a variety of omurice dishes at diners in Japan that specialize in Western food and cuisine.
It’s also a very popular dish with children, and, since rice is often served at most meals in Japan, it’s a great way to utilize leftover rice the next day.
What is Omurice?
Essentially, it is fried ketchup rice wrapped up in an omelet. But, as mentioned above, there are many different variations that can be created utilizing a variety of seasonings, sauces, and other ingredients. Quite often, the dish includes ingredients such as chicken, peas, carrots, corn, or pork.
Some of the variations of sauces and seasonings include:
- Demi glace sauce
- White sauce
- Mushroom sauce
- Japanese curry sauce
- Seafood sauce
Another very popular variation includes ketchup, and the recipe for this flavorful omurice dish follows below.
Tips on Making Omurice
Omurice is very easy to make, and the recipe below is bound to be a favorite of children, and you can experiment with some of the other sauces mentioned above for a more savory or umami-rich dish for yourself.
When making chicken rice, cook all the ingredients except for the rice first. Add the ketchup to the chicken and additional ingredients, and THEN mix in the rice. If you add the rice before adding the ketchup, the rice will become sticky and won’t mix well.
When making the omelet, if you want the egg to be very firm, cook it slowly over medium-low heat. If you want softer egg, cook it quickly while whisking the egg over high heat.
You can also add a bit of mayo to add fluffiness to the omelet.
Omurice (Omelet + Ketchup Rice)
- ½ lb Boneless Chicken Thigh
- 1 Onion
- 1 Tbsp Butter
- 1 Chicken Bouillon Cube, crushed
- 5 Tbsp Ketchup
- 1 lb Cooked Rice
- Salt and Pepper
Omelette (Measurement is for 1 person.)
- 2 Eggs (room temperature)
- 2 Tbsp Milk
- 2 Tbsp Vegetable Oil
- 1 Tbsp Butter
- Chop onions and chicken thigh into small pieces.
- In a medium-large pan, heat butter and sauté onions. Once onions become clear, add chicken thigh.
- Once chicken browns, add crushed chicken bouillon and ketchup.
- Add cooked rice and mix well. Salt and pepper to taste.
- In a small bowl, mix eggs well. Add milk and mix more.
- Heat small frying pan over medium heat. Check temperature by dropping water. If the water rolls on the pan, it’s hot enough.
- Pour vegetable oil and swirl the pan so the oil spreads across the entire pan. Make sure the edges of the pan are well oiled. Pour out excessive oil into a separate bowl.
- Add butter and melt it quickly.
- Pour egg mixture into the pan and cook over low heat.
When the egg is half done, place one portion of chicken rice on top of the egg in one corner.
Flip the other half of egg over to cover the rice.
Slowly and carefully slide the egg onto a plate with the open side face down.
Pour plenty of ketchup and enjoy!