{"id":35335,"title":"Omurice – Japanese Rice Omelette","modified":"2025-06-18T09:11:21+02:00","plain":"A classic, straightforward Japanese dish of chicken fried rice wrapped in an omelette and finished with... ketchup! \n\n\n\nA beloved home-style dish in Japanese cuisine that anyone can make. It belongs to the many \"hybrid\" dishes of Japan, pairing a creamy omelette with fried rice for pure comfort. Hearty, quick, and easy, it can even be made with whatever leftovers are in the fridge! \n\n\n\nWhat is omurice?\n\n\n\nOmurice, pronounced omu-raisu in Japanese, blends a Western-style omelette with Japanese fried rice. Its name fuses the two components: \"omu\" from omelette and \"raisu\", a rendering of the English word rice.\n\n\n\nYou could even call the ketchup an American twist. Rich yet simple, omurice soon became a yoshoku classic (Japanese comfort food with Western influences).\n\n\n\n\n\n\n\nHere, the rice is sauteed with ketchup and chicken, then wrapped in an omelette to create its signature oval shape. The sweet-and-tangy mix of ketchup and tomato puree turns the entire dish, omelette included, into pure comfort. \n\n\n\nWhere does omurice come from? \n\n\n\nThis quintessentially Japanese dish has been popular for more than a century. It even appeared in the TV series \"Midnight Diner: Tokyo Stories\" (\"Shinya Shokudo\"). Today it ranks among the most beloved yoshoku dishes in Japan.\n\n\n\nYoshoku emerged during the Meiji era (1868-1912), when Japan opened its doors to Western food culture. These dishes are often eaten with forks and spoons rather than chopsticks, underscoring their Western roots. \n\n\n\nBack then, imported ingredients were scarce, so cooks substituted local produce. As a result, even when a dish resembles a Western specialty (as with the tonkatsu, for instance), the flavors are unmistakably Japanese. \n\n\n\nThe delicious pork tonkatsu\n\n\n\nIncidentally, the heavy use of ketchup in yoshoku stems from the fact that canned tomato sauce was once hard to find in Japan. Americans introduced ketchup after World War II, and its convenience and flavor quickly made it a staple condiment. \n\n\n\nOmurice shines because you can whip it up with whatever is on hand: yesterday's rice and vegetables, ketchup, eggs (obviously), a few bites of meat, some seasoning... and you are done. That flexibility is why countless versions of the dish exist today. \n\n\n\nMain ingredients of omurice\n\n\n\n\n\n\n\nRice: Use any variety you like, though day-old, chilled rice works best for fried rice. The grains have firmed up and will fry more evenly. \n\n\n\nKetchup: The American accent that adds both sweetness and tang. It flavors the fried rice itself and also serves as a finishing drizzle, and it truly makes the difference. \n\n\n\nLight soy sauce: Adds just the right amount of salt and a hint of umami without overpowering the other flavors. \n\n\n\nOyster sauce: Deepens the sweet-savory notes and lightly glazes the rice with its syrupy texture. \n\n\n\nEggs: The star of the show. Pick good-quality eggs for the best-tasting omelette. If you want another Japanese take on eggs, check out tamagoyaki. \n\n\n\nTips and tricks for a successful omurice \n\n\n\nFor extra-rich fried rice you can use a neutral oil, but for even more flavor try animal fat such as duck, beef, or pork. Success guaranteed - the fried rice will taste even better. \n\n\n\nAs always, heat the oil thoroughly before adding the ingredients. Day-old rice is best; if not, cook the rice a few hours ahead and let it cool. This single step is what separates decent fried rice from great fried rice! \n\n\n\n\n\n\tOmurice \u2013 Japanese Rice Omelette\n\t\t\n\t\tA comforting Japanese classic: chicken fried rice wrapped in a fluffy omelette and finished with a playful drizzle of ketchup.\t\n\t\n\t\tWok\t\n\t\n\t\tKetchup fried rice0.5 onion (thinly sliced)1 boneless chicken thigh (cut into bite-size pieces)1 tablespoon neutral oil2 stalks spring onions (thinly sliced)1 pinch salt1 pinch black pepper2 servings cooked sushi rice (day-old, about 300 g)1 tablespoon ketchup (plus extra for drizzling)1 teaspoon light soy sauce1 teaspoon oyster sauceFor the omelettes2 eggs2 tablespoons milk (divided)2 tablespoons neutral oil (divided)6 tablespoons cheddar (grated)\t\n\t\n\t\tTo prepare the ketchup fried riceWarm the oil in a pan over medium heat, then saut\u00e9 the onions until soft.Add the chicken and cook until no longer pink.Add the spring onions and season with salt and pepper.Add the rice, breaking up any clumps as you go.Stir in the ketchup, oyster sauce, and light soy sauce until everything is evenly coated. Transfer the fried rice to a plate, then rinse and dry the pan.To prepare the omuricePrepare one omurice at a time. In a small bowl, whisk 1 egg with 1 tablespoon milk.Heat the oil in the pan over medium-high heat, swirling to coat the surface.When the pan is hot, pour in the egg mixture and tilt to cover the base. Cook until the bottom sets but the top remains slightly runny, then reduce the heat to medium-low.Sprinkle one portion of grated cheese over the egg, then mound one portion of ketchup fried rice in the centre.Use a spatula to fold both sides of the omelette over the rice, then slide the omurice to the edge of the pan.Holding a plate in one hand and the pan in the other, flip the omurice seam-side down onto the plate.While still hot, cover the omurice with a paper towel and gently shape it into an elongated oval. Repeat to make the second omurice.To serveDrizzle extra ketchup over the top in a zigzag and enjoy.\t\n\t\n\t\tFor deeper flavour, start with a neutral oil, or take it to the next level with duck, beef, or pork fat. Your fried rice will be irresistible.\n\t\n\t\n\t\tMain courseJapanese\t\n\n\n\n\n\nCulinary sources\n\n\n\nI adapted this recipe from the English-language blog \"Just One Cookbook,\" tweaking the vegetables in the rice and adjusting the sauce.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=35335"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35335\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/15664"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=35335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=35335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=35335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}