Omurice (Japanese omelette rice)

Name: Omurice (Japanese omelette rice)
Yield: 2 servings
Cuisine: British
Ingredients: 1 tablespoon vegetable oil (or any oil or choice); 3 knobs butter, divided; 100 g chicken thighs (bacon or sausage); 1 white onion, finely diced; Handful oyster mushrooms, chopped (or shiitake mushrooms rehydrated); Handful edamame beans or peas; 2 cups cooked rice; To taste salt and ground white pepper; Sprinkle of chicken or vegetable powder (optional); 4 tablespoons ketchup (or demi-glace sauce); 8 eggs, beaten and divided; Dash dashi powder; Splash mirin; 2 tablespoons cooking oil or knob of butter; Drizzle of ketchup; Handful fresh parsley, finely chopped

Nadine Schweitzer @deanyeatsworld

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

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

Nadine Schweitzer @deanyeatsworld

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

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

Saved

Ingredients

2 servings

Ketchup rice:
1 tablespoonvegetable oil (or any oil or choice)
3 knobsbutter, divided
100 gchicken thighs (bacon or sausage)
1white onion, finely diced
Handfuloyster mushrooms, chopped (or shiitake mushrooms rehydrated)
Handfuledamame beans or peas
2 cupscooked rice
To taste salt and ground white pepper
Sprinkle of chicken or vegetable powder (optional)
4 tablespoonsketchup (or demi-glace sauce)
Egg:
8eggs, beaten and divided
Dashdashi powder
Splashmirin
2 tablespoonscooking oil or knob of butter
Garnish:
Drizzle of ketchup
Handfulfresh parsley, finely chopped

Saved

Steps

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.

Saved

Cooksnaps

Saved

Nadine Schweitzer @deanyeatsworld

on April 13, 2021 13:47

👩🏻‍💼My name is Deany👩🏻‍🍳 Homecook🇬🇧 Cookpad Ambassador📍🇬🇧🍴Loves to eat & cook food at homeBe creative, experiment and come up with new foodie ideasInspire others with my recipes and share my passion for food🍽📝my recipes from around the 🌍Quote: "Food from the heart".Follow me for daily cooking and eating updates on my Instagram:👇🏼https://www.instagram.com/DeanyEatsWorld/

HomeCookJournal @homecookjournal

June 25, 2021 11:01

This looks so amazing!! I’ve always wanted to master omurice because the heat of the pan is key and I always break the egg!! As you want to leave it half cooked so that when you use a knife to open it up over the rice, you want the egg to flow 😩😩 This is so good. Thanks for sharing😍