Omurice (オムライス) Recipe

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Photo by Leo Okuyama on Unsplash

The image shows an open-faced variation often served with demi-glace sauce. This recipe is for the classic wrapped version served with ketchup.

Omurice (Japanese Omelette Rice)

Japanese omurice (オムライス) is a thin omelette wrapped around seasoned rice, often flavored with ketchup or made as chicken rice. The name comes from combining the words “omelette” and “rice.”

Omurice is a Western-inspired dish that developed in Japan, with origins tracing back to the early 1900s. In 1925, a chef at a Western-style restaurant in Osaka called Hokkyokusei served a version that closely resembles the modern dish.

Ingredients

For the Chicken Rice

• 1/4 onion (4 oz, 113 g)
• 3 oz boneless, skinless chicken thigh
• 1 Tbsp unsalted butter
• 1 Tbsp green peas (cooked)
• 1/2 tsp kosher salt
• freshly ground black pepper
• 2 servings cooked Japanese short-grain rice (1 3/4 cups, 330 g; warm)
• 5 Tbsp ketchup (plus more for garnish; Japanese brands like KAGOME are commonly used)
• 1 tsp Worcestershire sauce

For the Omelettes

• 4 large eggs (50 g each without shell) (divided)
• 1/2 tsp kosher salt
• 2 Tbsp unsalted butter (divided)

Instructions

Before You Start

1. You can use freshly cooked or reheated frozen rice.
2. Rice can be cooked using a rice cooker, stovetop pot, Instant Pot, or donabe.
3. Gather all the ingredients before starting.

To Make the Chicken Rice

1. Finely chop the onion.
2. Cut the chicken into small, even pieces.
3. Heat 1 Tbsp butter in a pan over medium heat. Add the onion and cook until soft.
4. Add the chicken, season with half of the salt and pepper, and cook until no longer pink.
5. Add ketchup and Worcestershire sauce. Stir and cook briefly to reduce moisture.
6. Add warm rice. Break up the clumps using a spatula.
7. Season with the remaining salt and pepper.
8. Add green peas and mix. Remove them from the heat. Divide them into three portions. Set aside two portions for later use.

To Make the Omurice

1. Crack 2 eggs into a bowl. Beat until smooth. Add a pinch of salt.
2. (Optional) Strain the eggs for a smoother texture.
3. Heat 1 Tbsp butter in a pan over medium heat, coating the pan evenly.
4. When the pan is hot, pour in the egg mixture.
5. Stir the eggs continuously until half-cooked and curds begin to form.
6. Stop stirring. Spread the eggs evenly in the pan.
7. Place one portion of chicken rice in the center. Shape into an oval.
8. Fold the sides of the omelette over the rice. Turn off the heat.
9. Slide the omurice to the edge of the pan and carefully flip onto a plate, seam side down.

To Serve

1. Gently shape the omurice if needed. Drizzle ketchup on top as desired.

To Store

1. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.