Toast ketchup first
Short roasts concentrate the tomato, take raw acidity and prevent 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. Omelettes 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 ketchup rice
Omurice combines Western omelette technique with Japanese ketchup rice and is a classic Yoshoku dish. A good filling remains loose and tastes savoury rather than just sweet. Therefore, the ketchup fries briefly in the pan before the cold rice is added. For the everyday, fully cooked version, each thin omelette is fried individually and wrapped around a portion of rice.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Omurice
Omurice wraps spicy ketchup rice with chicken, onions, mushrooms and peas in a thin, tender omelette and is part of Japanese yoshoku cuisine.
Ingredients
4 servings
Method
-
1
Fry the chicken safely
Heat oil in a large pan. Salt the chicken and fry for 5 to 6 minutes until the cubes reach a core temperature of at least 75 ° C.
-
2
Cook vegetables
Add the onion and mushrooms and fry for 5 minutes until the mushroom liquid evaporates and the onion is soft.
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3
Ketchup
Push the filling to the edge. Stir ketchup and Worcester sauce in the centre of the pan for 60 to 90 seconds until the sauce darkens and no longer looks watery.
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4
Roast rice loosely
Add the rice and peas. Separate the lumps with a pan turner and mix for 4 to 5 minutes until the rice is evenly red and hot. Season to taste and keep warm.
-
5
Portion egg mixture
Whisk two eggs with a tablespoon of milk and a pinch of salt. Heat a coated pan about 22 cm in diameter with a quarter of the butter.
-
6
Fry the omelette separately
Pour in a portion of egg, toss and let it rest over medium heat completely, but without browning very much. Place a quarter of the rice in the middle, oblong.
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7
Omurice
Fold both edges of the omelette over the rice and place on a plate. Prepare the remaining portions as well, shape them oval with a kitchen towel and garnish with ketchup.
Kitchen know-how
Tips for Omurice
Roast omelettes in portions
A large omelette with the entire filling is hard to turn around. Single portions remain thin and can be neatly wrapped around the rice.
Variations
How to adapt this recipe
Replace ketchup with a warm, not too thick demi-glace sauce, this restaurant version tastes stronger and less sweet.
Replace chicken with 250 g of additional mushrooms and use vegetarian Worcester sauce. Roast mushrooms vigorously before adding the ketchup.
Nutrition per serving
670kcal
79.0 gCarbohydrates
34.0 gProtein
23.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Omurice
The name combines the English words omelet and rice in Japanese short form. The dish is part of Japanese Yoshoku cuisine with Western influences.
Japanese round grain rice is typical. It should be cooked and completely cooled so that the grains separate more easily during frying.
Warm, very moist rice or unreduced ketchup are common causes. Loosen the cold rice and briefly roast the sauce in advance.
No. Modern restaurant versions are often very soft, the classic wrapped house version can be completely exposed and yet tender.
Yes. Cool quickly, cool airtight and heat thoroughly within one day. Always fry the omelets just before serving.
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