Omurice (Japanese Omelette Rice)

Omurice (Japanese Omelette Rice)

from justonecookbook.com
25 min

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) ((divided))
  • 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.