Omurice (Japanese Omelette Rice)

Omurice (Japanese Omelette Rice)

Learn to make a classic-style Japanese rice omelette called Omurice. It‘s a home-cooking staple in Japan adored by people of all ages. In my recipe, I‘ll teach you how to make a perfectly creamy and custardy omelette to wrap around savory chicken rice.

Ingredients

  • ¼ onion)

    (4 oz, 113 g

  • 3 oz boneless

    skinless chicken thigh

  • 1 Tbsp unsalted butter
  • 1 Tbsp green peas)

    (cooked

  • ½ tsp Diamond Crystal kosher salt)

    (divided

  • freshly ground black pepper
  • 2 servings cooked Japanese short-grain rice)

    (1¾ cups, 330 g; warm

  • 5 Tbsp ketchup
  • 1 tsp Worcestershire sauce
  • 4 large eggs)

    50 g each w/o shell

  • ½ tsp Diamond Crystal kosher salt)

    (divided

  • 2 Tbsp unsalted butter)

    (divided

Directions

  1. 1

    Before You Start: For the chicken rice, you can use reheated frozen rice if you have it. See how to cook Japanese rice with a rice cooker, pot over the stove, Instant Pot, or donabe.

  2. 2

    Gather all the ingredients.

  3. 3

    Lay ¼ onion flat side down on the cutting board. With the knife edge toward the root end, make ⅛-inch horizontal slices to within ½ inch of the root end, keeping the root intact. Then, make ⅛-inch vertical slices, again keeping the root intact.

  4. 4

    We‘ll make the omurice one at a time. Crack 2 large eggs in a small bowl. Using chopsticks, beat the eggs in a zigzag motion while you keep the chopsticks' tips touching the bowl's bottom. Cut the egg whites instead of whisking.

  5. 5

    Place a paper towel on top of the omurice and gently mold it with your hands into the shape of a football or rugby ball. Drizzle additional ketchup on top or in a zigzag pattern. Enjoy!

  6. 6

    You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

Omurice (Japanese Omelette Rice)

Omurice (Japanese Omelette Rice)

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About this Recipe

Craving the comforting, adored flavors of a classic Japanese Omurice at home? This recipe guides you through creating a beloved home-cooking staple, delivering authentic taste and a truly satisfying meal that people of all ages enjoy. Forget complicated takeout; master this delightful dish right in your own kitchen.

This recipe demystifies the art of the perfectly creamy and custardy omelette, a hallmark of authentic Omurice. It pairs this delicate egg wrapper with a rich, savory chicken rice base, creating a harmonious balance of textures and flavors. The focus here is on achieving that silky omelette that beautifully encases the flavorful rice, setting it apart from simpler preparations.

You can expect a delightful culinary experience with Omurice. The tender, savory chicken rice, seasoned with a blend of ketchup and Worcestershire sauce, offers a comforting foundation. It’s wonderfully complemented by the luscious, custardy omelette that envelops it, adding a layer of delicate richness. Each bite provides a blend of umami from the chicken, a slight tang from the sauce, and the melt-in-your-mouth texture of the eggs.

While boneless, skinless chicken thigh is classic for its flavor and texture, you could substitute it with another cut of chicken if preferred for the savory rice. Feel free to adjust the amount of kosher salt and freshly ground black pepper in both the rice and the eggs to match your taste preference. The simplicity of the ingredients allows the core flavors to shine.

Perfect for a comforting weeknight dinner or a special weekend treat, Omurice is a delightful meal on its own, offering a complete and satisfying experience.

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