Toast ketchup first
Short roasting concentrates the tomato, takes raw acid and prevents the finished rice from becoming moist and sticky.
Japanese Recipe
Omurice
Ketchup is briefly roasted before the rice, so that excess acid and water evaporate. The omelets are produced individually and are filled directly.
Total time
45 min
Calories
670 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Japanese omelette with chicken ketchu price
Omurice combines western omelet technology with Japanese Ketchu price and is a classic Yoshoku dish. A good filling remains loose and tastes savoury instead of just sweet. Therefore, the ketchup fry briefly in the pan before the cold rice comes in. For the completely cooked version suitable for everyday use, each thin omelet is roasted individually and placed around a portion of rice.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Omurice
Omurice wraps spicy Ketchu price with chicken, onions, mushrooms and peas in a thin, delicate omelet and belongs to the Japanese Yoshoku kitchen.
Ingredients
4 servings
Method
-
1
Fry chicken safely
Heat oil in a large pan. Salt chicken and fry for 5 to 6 minutes all around until the cubes reach at least 75 °C core temperature.
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2
Garnish vegetables
Add onion and mushrooms and fry for 5 minutes until the mushroom liquid evaporates and the onion is soft.
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3
Focus Ketchup
Push filling to the edge. Stir ketchup and Worcester sauce in the middle of the pan for 60 to 90 seconds until the sauce becomes darker and no longer has an watery effect.
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4
Roast rice loosely
Add rice and peas. Separate lumps with a pan turner and mix for 4 to 5 minutes until the rice is evenly red and hot. Taste and keep warm.
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5
Share egg mixture
Sprinkle two eggs each with a tablespoon of milk and a small pinch of salt. Heat a coated pan of about 22 cm in diameter with a quarter of the butter.
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6
Roast omelet separately
Pour in a portion of egg, swirl and let it stand completely in medium heat, but without strong tanning. Place a quarter of the journey elongated in the middle.
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7
Omurice Shapes
Fold both omelet edges over the rice and fall onto a plate. Prepare the remaining portions as well, shape ovally with a kitchen towel and garnish with ketchup.
Kitchen know-how
Tips for Omurice
Roast omelettes portionwise
A large omelet with the entire filling can hardly be turned. Individual portions remain thin and can be placed cleanly around the rice.
Variations
How to adapt this recipe
Replace ketchup decoration with a warm, not too thick demi-glace sauce. This restaurant variant tastes stronger and less sweet.
Replace chicken with 250 g additional mushrooms and use vegetarian Worcester sauce. Roast mushrooms vigorously before the ketchup comes in.
Nutrition per serving
670kcal
79.0 gCarbohydrates
34.0 gProtein
23.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Omurice
The name connects the English words omelet and rice in Japanese short form. The dish belongs to Japanese Yoshoku cuisine with western influences.
Japanese round grain rice is typical. It should be cooked and fully cooled to make it easier for the grains to separate when roasting.
Warm, very moist rice or unreduced ketchup are common causes. Loose up cold rice and fry the sauce briefly in advance.
No. Modern restaurant versions are often very soft, the classic wrapped house version can be completely set and yet delicate.
Yes. Cool quickly, cool airtight and heat thoroughly within one day. Always fry the omelettes immediately before serving.
Keep cooking