Omurice: Japanese rice omelet

Omurice urais オ ム ラ イ ス 」Omuraisu is simply rice omelet and very popular in Japan, Taiwan and Korea, also very common in restaurants in Japan. There are many different varieties and recipes for this dish, with different ingredients, including fried rice, flavors and sauces like roof.

INGREDIENTS: For two people

  • 4 eggs
  • 2 bowls of hot rice (about 300g)
  • 1/3 boneless chicken thigh (approx. 80g)
  • 1/4 chopped onion
  • 2 tablespoons chopped parsley
  • 2 tablespoons milk
  • 1/2 tablespoon butter or margarine
  • 1/2 teaspoon oil
  • 2 tablespoons ketchup
  • Salt and pepper to taste.
Omurice: Japanese rice omelet 1

METHOD OF PREPARATION:

  1. Make the chicken rice. Remove the fat from the side of the chicken and cut into 1,5 cm pieces. Cut the onions into 1,5 cm squares.
  • In a saucepan melt the butter with oil over medium heat. As soon as all the butter has melted add the chicken, fry the chicken until golden brown and add the onion. When the onion is light, sprinkle with a little salt and pepper and stir until the onion is golden brown. Add the rice and let it fry for 1 minute. When the rice is crispy, add 4 tablespoons of ketchup mixing for 30 seconds, when it is fully mixed, add the parsley. Mix quickly, turn off the heat and remove it in a bowl.

Omelet:

  1. Use two eggs for each person. Break 2 eggs in a bowl and add 1 tablespoon of milk and a little salt, beat the egg yolks until well mixed.
  2. In a frying pan add 2 teaspoons of oil and heat over medium heat for 1 minute. With the help of paper towels, remove excess oil and spread the rest over the pan. Then pour the eggs into the frying pan, make the omelet as thin as you can without breaking it when turning.
  3. When the center of the egg is half cooked, turn off the heat. Place half the chicken rice lightly in the center of the egg, so that it looks like a rugby ball. Then place the omelet on top of the rice and with the help of a spatula close the sides, placing the edges downwards of the rice.
  4. While the omelet rice is hot, wrap it in a paper towel and push the protruding egg down, molding it with both hands into a solid rugby ball shape. Then make another one in the same way and add ketchup over each one.
Omurice: Japanese rice omelet 2
Omurice: Japanese rice omelet 3

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