Authentic Omurice Recipe Japan, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Although it may seem like an improvisation at first glance, the Japanese rice dish omurice or omuraisu is actually a successful hybrid of Eastern and Western cuisine. It can be made from leftovers or from scratch; topped with fancy demi-glace or simple ketchup; filled with whatever vegetables found in the freezer, or a whole range of local ingredients. The one thing that is sure, however, is that it is tasty, satiable and ubiquitous, which makes it one of the most popular Japanese dishes of all times. The preparation starts with cooked short-grain rice, which can be prepared specifically for omurice or used from the day before. Then, finely chopped onions and other vegetables, such as carrots, cabbage, and peppers, are stir-fried in a skillet with some finely chopped chicken or other meat. The mixture is seasoned with salt, pepper, and tomato ketchup, and the cooked rice is then stirred in, so it absorbs all the flavors. The rice is then set aside and, often in the same pan,... Read more
Cooking tips
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eggs
The main rule of thumb when it comes to eggs for omurice is not to over-whisk them. It is enough to break the eggs into a bowl and gently stir them with chopsticks, so the egg yolks and the egg whites are just combined. Each portion, consisting of one or two eggs, is fried separately in hot vegetable oil. The technique suggests pouring the eggs onto a hot frying pan, stirring them gently with chopsticks,... Read more -
rice
Small, round grain, sushi rice is the best option for omurice because it absorbs the flavors perfectly. The rice can be freshly cooked or used as a leftover from the day before in which case, the clumps should be broken down gently using your fingers. -
meat
Typically, omurice is prepared with fresh chicken thighs which are cut into small, 1 to 1,5-cm pieces, and then stir-fried shortly with onions and vegetables. Some recipes suggest frying the chicken thigh skin first, so it releases its own flavorful fat; the skin is then removed and the main ingredients are stir-fried. The chicken can be replaced with ham or even spam — canned cooked meat. In some ... Read more -
sauce
Typically, homemade omurice is made with classic tomato ketchup, which is added to the rice during frying, and drizzled over the omelet before serving. Sometimes, ketchup can be accompanied with mayonnaise, most commonly of Kewpie brand which is slightly thinner than regular mayonnaise. This approach is common in small, neighborhood eateries, while more ambitious restaurants serve omurice with demi-... Read more -
serving
There are two ways to serve omurice. First, the ketchup fried rice with chicken can be placed into a special mold, so it takes shape. A fluffy folded omelet is then placed on top and sliced open, so it covers the rice completely, after which it is drizzled with sauce. Alternatively, the rice with chicken and other ingredients can be placed in the middle of the omelet during frying. The omelet is folded,... Read more
Recipe variations
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Omurice with Pork and Okonomiyaki Sauce
Ready in 45minThe following is the recipe for omurice as prepared in the Ehime Prefecture, Japan, where they make it with pork and cabbage. Instead of ketchup, it uses sweet-savory okonomiyaki sauce, which is usually served with Japanese pancakes and gives an interesting twist to this omurice variation. Ao-nori algae, also known as green laver, are used for garnishing, as well as Kewpie mayonnaise — creamy Japanese mayonnaise made with rice vinegar.
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Authentic Osaka-Style Omurice
Ready in 1hThe following recipe explains how to make a traditional omurice the way it is done in the city of Osaka, using local products. This version of omurice is slightly more complicated than usual but gives a hearty, satiable dish. The amounts for the sauce will make enough for 10 servings, but the remaining sauce can be kept in a refrigerator for 1 month.
Omurice with Pork and Okonomiyaki Sauce
PREP 30min
COOK 15min
READY IN 45min
The following is the recipe for omurice as prepared in the Ehime Prefecture, Japan, where they make it with pork and cabbage. Instead of ketchup, it uses sweet-savory okonomiyaki sauce, which is usually served with Japanese pancakes and gives an interesting twist to this omurice variation. Ao-nori algae, also known as green laver, are used for garnishing, as well as Kewpie mayonnaise — creamy Japanese mayonnaise made with rice vinegar.
Ingredients
Omurice with Pork and Okonomiyaki Sauce
2 cups (350 g) cooked white sushi rice
4 tbsp (60 ml) vegetable or canola oil, divided
1/2 cup (100 g) minced yellow onion
1/2 cup (40 g) diced green cabbage
2 strips (50 g) thinly sliced fresh pork belly or bacon
1/4 cup (60 ml) okonomiyaki sauce, plus more for garnish
1 scallion, thinly sliced
cayenne pepper, to taste
kosher salt
freshly ground black pepper
4 large eggs, beaten with a pinch of salt
FOR SERVING (OPTIONAL)
Kewpie mayonnaise
ao-nori
Preparation
Omurice with Pork and Okonomiyaki Sauce
Cook the sushi rice, or – in the case of using leftover rice – break clumps of rice into individual grains.
Place a 10-inch carbon steel or nonstick skillet on a stove. Add 1 tbsp vegetable oil and heat until it starts to smoke.
Next, toast the rice for about 3 minutes, stirring constantly. Work in small batches, so the rice browns evenly. Remove the rice from the pan.
In the same pan, heat 1 tbsp of vegetable oil, add cabbage and onion and cook for 3 minutes. Toss in pork or bacon, and stir-fry for 3 more minutes.
Now, put the rice back into the pan and combine. Pour in okonomiyaki sauce and stir until the sauce reduces and glazes every grain of rice.
Stir in scallion and season with cayenne, salt, and pepper. Transfer the rice into a small glass bowl, cover with a large serving plate, and turn over.
Using a paper towel, wipe off the skillet. Heat the remaining 1 tbsp vegetable oil. Add beaten eggs and stir for 1 to 2 minutes, shaking the pan simultaneously. Then, flatten the eggs evenly and stop stirring. Cook until the eggs become creamy on top.
Then, remove the glass bowl from the rice and slide the omelet on top. Garnish with ao-nori, Kewpie mayonnaise, and okonomiyaki sauce to taste. Serve hot.
Other Variations
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Authentic Osaka-Style Omurice
Ready in 1hThe following recipe explains how to make a traditional omurice the way it is done in the city of Osaka, using local products. This version of omurice is slightly more complicated than usual but gives a hearty, satiable dish. The amounts for the sauce will make enough for 10 servings, but the remaining sauce can be kept in a refrigerator for 1 month.
Other authentic recipes
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