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Omurice オムライス

Omurice is one of the most popular yōshoku dishes in Japan — this is Japanese comfort food inspired by Western cuisine. It features ketchup-seasoned fried rice with a soft, fluffy omelet.
This recipe introduces the easiest omurice style, where the omelet is placed on top of the rice and gently opened to cover it like a blanket. Designed especially for beginners, this method is simple, and perfect for home cooks making omurice for the first time.
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Ingredients Method Notes

Ingredients
  

  • 1/2 small onion
  • 1 small carrot
  • 1 small piece of chicken thigh
  • 1.5 tbsp vegetable oil
  • 1.5 cup warm Japanese white rice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp ketchup (and additional for the topping)
  • 3 large eggs
  • 1 tbsp milk
  • 2 tbsp butter

Method
 

  1. Thinly chop onion and carrot. Cut small pieces of chicken thigh into tiny pieces.
  2. Heat a frying pan over high heat, add 1 tbsp of oil. Stir-fry onion until it turns translucent.
  3. Add the carrot and continue to stir-fry. Add the chicken and cook until the meat changes color.
  4. Add 1.5 cups of warm Japanese white rice, and keep on stir-frying.
  5. Season with salt and black pepper, and stir-fry everything together.
  6. Move the rice to one side of the pan to make a little space. Add just a bit of oil, then 3 tbsp of ketchup. Cook the ketchup briefly and mix it into the rice.
  7. Place the rice on a plate and shape it like a small mountain.
  8. Crack 3 eggs into a bowl. Add 1 tbsp of milk and mix well.
  9. Heat a small frying pan over high heat, and add 2 tbsp of butter, melting them completely.
  10. When the butter starts bubbling, pour in the eggs. Using chopsticks, stir-constantly. When the eggs are still very soft, turn off the heat.
  11. Gently push the eggs to one side with a rubber spatula to make the omelet. You could do this process away from the heat by placing the pan on a cold wet towel, if you don't want to rush too much.
  12. Carefully place the omelet on top of the rice.
  13. Slice the center of the omelet lengthwise with a sharp knife, opening slowly. Then open over the rice.
  14. Adding demi-glace sauce around the rice is an option. Also, you can make a ketchup decoration on top of the omelet.
    It's ready!  We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal!  Itadakimasu!

Notes

  • Chicken breast can be used instead of chicken thigh.
    For a meat-free version, simply omit the chicken or substitute with finely chopped mushrooms.
  • Instead of milk, half-and-half or heavy cream {or non-dairy} can also be used.
  • When pushing the eggs to one side to form the omelet, a rubber spatula works best and helps prevent sticking.
  • There is also a popular yōshoku dish called omu-curry, where curry is served alongside omurice.
    When making omu-curry, a simple, smooth curry sauce works best.