Omurice (Japanese omelette rice)
This is one of our favourite dishes to eat when we are out at a Japanese restaurant.
We love the combination of the flavoured rice, vegetables with the egg on top. You can make it vegetarian or add meat like chicken pieces or bacon etc.
I have watched a lot of YouTube videos and practised at home. Recently Yui and Hitomi did a cook along for this. This was really useful to watch as a they simplified the egg method.
Here is my version is omurice. I hope you enjoy cooking and eating it as much as we do.
#omurice
#Japanesefood
#Japanesecuisine
#stirfry
#stirfryrice
#egg
#ketchuprice
#ChristmasGifts
Omurice (Japanese omelette rice)
This is one of our favourite dishes to eat when we are out at a Japanese restaurant.
We love the combination of the flavoured rice, vegetables with the egg on top. You can make it vegetarian or add meat like chicken pieces or bacon etc.
I have watched a lot of YouTube videos and practised at home. Recently Yui and Hitomi did a cook along for this. This was really useful to watch as a they simplified the egg method.
Here is my version is omurice. I hope you enjoy cooking and eating it as much as we do.
#omurice
#Japanesefood
#Japanesecuisine
#stirfry
#stirfryrice
#egg
#ketchuprice
#ChristmasGifts
Cooking Instructions
- 1
To do the egg mixture, beat the eggs, add the dashi powder and mirin. Strain egg mixture using a sieve into a measuring jug and set aside.
- 2
For the ketchup fried rice, in a large pan or wok add cooking oil and a knob of butter. On medium heat add the onions. Sauté until soft and translucent. Stir frequently to prevent onions from burning.
- 3
Add the mushrooms and sauté until soft.
- 4
Add the chicken pieces or meat of choice and cook all the way through (until not pink if using chicken). Keep stirring frequently to cook the chicken or meat choice evenly.
- 5
Once meat of choice or chicken is cooked and has browned, add edamame beans or peas. Mix everything together and occasionally stir. Then add another 2 knobs of butter and the cooked rice.
- 6
Break the rice grains using a spatula. Once broken down season with salt, pepper, vegetable or chicken powder (optional) and ketchup (or demi-glace sauce). Mix thoroughly together to evenly coat the rice. Keep stirring until the rice is warmed through and hot. Taste and adjust seasoning as necessary (add more salt, pepper or ketchup).
- 7
Then transfer ketchup rice either directly onto a plate or place in a Japanese omurice mould. Flip over from the mould onto a plate. Leave covered to keep rice warm.
- 8
To make the egg part, on medium high heat, add the cooking oil. Swirl oil around the whole pan to ensure egg doesn't stick. Once the pan is hot add half of the egg mixture.
- 9
Using chopsticks quickly scramble the eggs. Keep moving the pan and pushing the mixture from the outside in. Egg should come right off the sides. Once scrambled tilt pan away from you and cook one edge of the eggs. Then push the outside of the eggs with chopsticks to make the omelette the right shape.
- 10
Then from here turn the omelette over gentle using your wrist to bash gently against the pan handle to turn the egg. Then flip egg completely. Put it back on heat for 2 seconds. Then continue to bash and move it round to shape egg even more. Tip: do not over cook egg as it should still be runny as it will continue to cook.
- 11
Place egg on top of the rice rolling it over, using two chopsticks underneath to guide and place it. Using a sharp knife cut down the middle, the egg will spread completely cover the rice.
- 12
Then drizzle with ketchup on top of the egg (or with demi-glaze sauce). Garnish with parsley, serve and enjoy.
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