OMURICE RECIPE
If you're anything like me and secretly enjoy covering your scrambled eggs in ketchup, then you'll love Omurice. With sweet and savory chicken and tomato fried rice on the inside, and the possibility to decorate the top with hearts, stars, and faces, this is one of those dishes that's loved by kids and grownups alike in Japan.
Provided by Marc Matsumoto
Categories Entree
Time 15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 554 kcal, Carbohydrate 52 g, Protein 29 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 318 mg, Sodium 806 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
OMURICE (JAPANESE RICE OMELET)
Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called "chicken rice" even when it's made with ham or bacon, or no meat at all. It belongs to the category of so-called Western food know as yoshoku. This one takes cues from omurice served at countless kissaten, Japanese diners, but it most closely resembles a recipe from the London architect Go Sugimoto, who grew up between Washington, D.C., and Tokyo. "It was the first thing I learned to cook, and now I make it for my son," he said, confessing that his is fancier than his mom's, with butter instead of oil or margarine, vegetables in the rice, and a splash of dashi to flavor the omelet.
Provided by Hannah Kirshner
Categories dinner, for two, lunch, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 18 grams, Carbohydrate 171 grams, Fat 32 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 1 gram
OMURAISU (JAPANESE RICE OMELET)
Similar in flavor and style to hash browns and eggs, this delicious Japanese dish works wonderfully as breakfast, lunch, or dinner, especially for those not completely ready for the traditional raw fish or white rice. This is my sister's most requested dish.
Provided by S. Leigh
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 521.4 calories, Carbohydrate 59.3 g, Cholesterol 403.2 mg, Fat 20.2 g, Fiber 0.8 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 1299.9 mg, Sugar 12.4 g
OMU RICE (JAPANESE OMELETTE)
My mother taught me to make this recipe. It is a popular lunch dish, but is not traditional Japanese cooking. It is easy to make, but you dirty four pans and bowls.
Provided by chicken salt
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the vegetables and bacon. Mix well in a bowl, and set aside.
- In another bowl, whisk the eggs well. Add the sugar, oil, salt and pepper. Set aside.
- Heat the first two teaspoons of oil in a deep saucepan, and add the vegetables. Cook for 5-10 minutes (until the vegetables are tender). Add the rice, and stir well.
- Add the tomato paste, and stir well. Cook for 2 minutes. Remove from heat.
- The next step has a long explanation, but it is not hard. It needs to be repeated for each of the four servings, and takes about 3 minutes each time. The series of photos will give you a good idea of part of the process.
- Put one teaspoon of additional oil in a large, heated, non-stick frying pan. Use a brush to spread the oil around the base of the pan. Pour in 1/4 of the egg mixture, and tilt the pan to coat the base. Cook for about 2 minutes. Scrape the egg away from the edges of the pan. Add 1/4 of the rice mixture to one side of the cooked egg. Flip the other side of the egg over the rice mixture. Invert a plate over the pan. Pick the pan up and turn it over, and your omelette is on the plate. Garnish with the tomato ketchup.
- Repeat the previous step 3 more times.
Nutrition Facts : Calories 692.2, Fat 36, SaturatedFat 10.1, Cholesterol 397.5, Sodium 683.7, Carbohydrate 67.4, Fiber 2.8, Sugar 9.6, Protein 22.8
More about "omuraisu japanese omelette food"
OMURICE - オムライス | PICKLED PLUM
From pickledplum.com
5/5 (1)Category MainAuthor Karen BeechCalories 517 per serving
- In a deep skillet over medium heat, add oil and mushrooms. Cook for 4-5 minutes, or until the water from the mushrooms has evaporated.
- Add onions, carrots and peas and cook for 3 minutes, or until carrots are tender but still yield a soft crunch.
- Add rice and break it up using a spatula, plastic or wooden rice paddle or spoon. Mix well and add ketchup mixture. Mix well until the rice is evenly colored. Turn the heat off and season with a little salt and pepper.
OMURICE (JAPANESE OMELETTE RICE) オムライス • JUST ONE …
From justonecookbook.com
4.7/5 (190)Total Time 25 minsCategory Main CourseCalories 609 per serving
- Drizzle the ketchup on top for decoration. Continue making omelette till the fried rice is all used.
OMURICE (OMELETTE RICE) オムライス ... - JUST ONE …
From justonecookbook.com
HOW TO MAKE OMURICE- JAPANESE RICE OMELETTE - FOXY …
From foxyfolksy.com
OMURICE (JAPANESE RICE OMELETTE) - RECIPETIN JAPAN
From japan.recipetineats.com
OMURICE - WIKIPEDIA
From en.wikipedia.org
AN EGG-CELLENT ODYSSEY THROUGH TOKYO’S BEST 'OMURICE'
From japantimes.co.jp
OMURICE (JAPANESE FRIED RICE OMELET) – ANNABELLE IN THE KITCHEN
From annabelleinthekitchen.com
JAPAN: OMURAISU (OMELET RICE) - THE KITCHEN GENT
From thekitchengent.com
OMURICE (オムライス) - SIMPLE, ELEGANT JAPANESE COMFORT FOOD
From unclejerryskitchen.com
OMURICE (JAPANESE OMELETTE SHIRATAKI RICE) | I HEART …
From iheartumami.com
EASY JAPANESE "OMURICE" OMELETTE RICE (オムライス) - SUDACHI …
From sudachirecipes.com
OMELETTE RICE (OMARISU) | JAPANESE BREAKFAST RECIPES | SBS FOOD
From sbs.com.au
OMURICE RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
OMURAISU (OMELETTE RICE) RECIPE - FOOD.COM
From food.com
OMURICE RECIPE: HOW TO COOK CLASSIC OMURICE AND MODERN, KICHI …
From byfood.com
OMURICE LOVERS! EAT AT THE RESTAURANT THAT CREATED OMURAISU …
From japankuru.com
OMURAISU RECIPE – JAPANESE OMELET - VICTORIAHANEVEER.COM
From victoriahaneveer.com
CHEF’S SUPER EASY AND DELICIOUS 'OMURAISU' RECIPE IS AN OMELETTE ...
From japantoday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search