Omurice Japanese Rice Omelet Recipes

OMURICE (JAPANESE RICE OMELET)

Steps:

• Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
• Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
• To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
• Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
• Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
• Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.

OMURAISU (JAPANESE RICE OMELET)

Steps:

• Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval.
• In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat.
• Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.

OMURICE RECIPE

Steps:

• Marinate the chicken in the soy sauce while you prepare all the other ingredients.
• Break the eggs into a bowl along with the cream and salt. Whisk together until the mixture is uniform in color.
• Add the vegetable oil and onions to a frying pan over medium-high heat and saute the onions until they're tender and just starting to brown.
• Add the chicken and stir-fry until you don't see any raw sides anymore.
• Add the rice, and break it up with a spatula so that it heats through evenly.
• Once the rice has been warmed through, add the ketchup and oyster sauce, and stir-fry until the rice is an even color and the ketchup is just starting to caramelize. Season with black pepper to taste.
• Plate the rice. You can use a bowl as a mold to give it a round or oval shape.
• Heat a small 8-inch non-stick frying pan over medium heat until moderately hot. Add the butter and swirl to melt and coat the pan evenly.
• Add the eggs, and cook until the bottom layer of eggs are set (the bottom will start turning opaque).
• Gently stir the eggs, while shaking the pan to resettle the uncooked egg.
• Turn up the heat to high for a few seconds to make the egg easier to slide out of the pan (the egg should slide around the pan easily when shaken).
• Position the pan over the plated rice and gently slide the egg out of the pan onto the rice.
• Garnish with ketchup and parsley to taste.

OMURICE (JAPANESE-STYLE OMELETTE AND RICE)

Steps:

• Melt 1 tablespoon butter in a large frying pan, and add the chicken, onion and a dash of salt and pepper, and cook on medium heat until the chicken is done, and the onion is translucent.
• Add the mixed vegetables (optional) and cook until they are heated.
• Slide the above mixture to one side of the pan and add ketchup to the other. Let it heat through just a bit and then mix both sides together.
• Add the rice and continue to heat and mix it all together so that all of the rice has a light coating of ketchup (add a little more if needed - it should be coated, not soupy).
• If using one pan, remove the rice mixture, set aside and clean the pan.
• Melt 1/2 tablespoon of buttera and mix one egg with water, salt and pepper and then pour it into the pan, swirling it gently to cover the entire bottom. Let it continue to cook a minute or two until set.
• Put half of the chicken and rice mixture on top of the very thin omelette, fold two sides (wings) toward the middle (it's OK if they don't meet!).
• Place a plate face-down on top, hold the plate and invert the pan and lift it off so that the folded in wings are under the rice.
• Repeat from Step 6 with the second egg and remaining rice mixture.
• Serve with more ketchup, and make it fun by writing a message on the omurice or the plate.