Japanese Omelette Omurice
Main Dishes • Japanese
Description
No anime is complete without omurice, and wrapping rice with chicken in an omelette is more of a British invention that came to Japan along with curry. The recipe is simple, like all brilliant things: onions, chicken, and rice are sautéed and then wrapped in an omelette. It’s important for the omelette to be very fluffy while the filling is rich: to achieve this, peas, ketchup, and soy sauce are added to the rice with chicken. The best way to enjoy omurice is by drizzling it with sweet ketchup and lightly seasoning it with soy sauce. The effect of omurice is utterly hypnotic—once you’ve had it once, it’s almost impossible not to go back for a second helping.
Ingredients
- Onion 0 oz
- Poultry 5 oz
- Green Peas 0 oz
- Boiled White Round Rice 15 oz
- Ketchup 3 spoons
- Soy Sauce 1 tablespoon
- Vegetable Oil 0 fl oz
- Chicken Egg 4 pieces
- Cream 2 spoons
- Parsley to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Chop the onion.
Step 3
Cut the chicken breast.
Step 4
Sauté the chopped onion in vegetable oil until it becomes translucent.
Step 5
Then add the finely chopped chicken, season with salt, and sauté for a few minutes until the chicken is cooked through.
Step 6
Add the rice, stirring well to break up any clumps, then add the peas, ketchup, and soy sauce. Mix everything together and remove from heat.
Step 7
Lightly beat two eggs with a tablespoon of cream and a pinch of salt.
Step 8
Pour the eggs into a preheated wok or deep skillet. While the eggs are still runny, stir them gently with a spatula or chopsticks, as done in Japan, to create a fluffy texture for the omelet.
Step 9
When the bottom of the omelet is cooked but the surface is still a bit runny, turn off the heat and top the omelet with half of the fried rice.
Step 10
Fold the edges of the omelette over the rice, wrapping the filling in the omelette. Carefully transfer the omelette with the rice onto a plate by flipping the skillet. Serve with ketchup, garnished with parsley.
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