Omurice is yoshoku, a Western cuisine dish adapted to the Japanese palate during the Meiji period. It combines fried rice wrapped in a soft egg omelet that opens when cut. It is a favorite of children and adults in kissaten and family restaurants throughout Japan.
Japanese
Japanese omurice
Japanese omurice with chicken fried rice wrapped in soft egg omelette.
- Japan
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 485 kcal
- Protein 26 g
- Fiber 1 g
- Carbohydrates 52 g
- Fat 18 g
- Sodium 820 mg
Story behind the dish
Preparation
Japanese omurice is a Japanese preparation with medium difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of cold cooked rice.
- Have ready: 200 g chicken breast, cut into small cubes.
- Have ready: 1 finely chopped white onion.
- Have ready: 4 tablespoons of tomato ketchup sauce.
- Have ready: 2 tablespoons of soy sauce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté chicken and onion in oil until golden; add rice
Sauté chicken and onion in oil until golden; add rice, ketchup, soy and broth. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Cook the salted rice for 5 minutes, stirring; It should be loose and…
Cook the salted rice for 5 minutes, stirring; It should be loose and well seasoned.
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Beat 2 eggs per serving with salt; heat butter in a frying pan…
Beat 2 eggs per serving with salt; Heat butter in a nonstick skillet over medium heat. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Pour egg and spread in a thin layer; when it sets at the bottom but...
Pour egg and spread in a thin layer; When it sets on the bottom but remains liquid on top, add rice.
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Cover the rice by folding the egg omelette on both sides with…
Cover the rice by folding the egg omelet on both sides with quick pan movements.
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Slide omurice onto the plate with the seam facing down, forming the shape of…
Slide omurice onto the plate with the seam facing down, forming an oval pillow.
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Decorate with ketchup in patterns and sprinkle with chopped parsley
Decorate with ketchup in patterns and sprinkle with chopped parsley.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with tomato and pork fried rice.
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