Omurice Food

OMURICE

Steps:

• Mix ketchup, memmi, mirin together in a small bowl.
• Melt butter over medium-high heat in a frying pan. Stir-fry onion in the butter until translucent, about 5 minutes. Add chicken, vegetables, and 1/2 the ketchup mixture. Sprinkle with salt and pepper to taste. Stir in cooked rice and remaining ketchup mixture. Stir-fry until rice is coated and chicken is no longer pink in the center, 5 to 7 minutes. Divide fried rice mixture between 2 plates and mold each into compact, oblong shapes.
• Whisk 2 eggs and 1 tablespoon milk for 1 omelet together in a small bowl. Heat a nonstick pan over medium heat.
• Pour beaten egg mixture into the hot pan; let cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 2 to 3 minutes. Lay the omelet on top of 1 fried rice mixture and tuck under. Repeat with remaining 2 eggs and 1 tablespoon milk for the second omelet; lay over remaining fried rice mixture and tuck.

HOW TO MAKE OMURICE (WITH PICTURES) - WIKIHOW

Steps:

• Prepare your ingredients. Cut the chicken and vegetables into small pieces. Cook the rice by steaming or boiling it. Chop the onion and carrots into tiny pieces, roughly 1/4 inch (0.6 cm) if possible. The onion and carrot pieces should be the same approximate size as the individual peas are. Cut the chicken into 1/2 inch (1.25 cm) cubes, as well. The rice should be previously cooked before you fry it. Japanese rice or "sushi rice" works best, but if you are unable to find it, you can use any short-grain white rice.
• Heat the oil. Pour the oil into a medium skillet or wok. Set the pan on the stove over medium-high heat. As the oil heats up, turn the pan to coat the entire bottom and all sides.
• Fry the onion. Add the chopped onion to the hot oil. Cook, stirring frequently, until most of the onion has visibly softened. This should take about 2 to 4 minutes.
• Brown the chicken. Add the chicken to the same pan and cook for several minutes, stirring frequently, until no visible pink remains on any side. Chicken fried rice is the most traditional variation, but you can try other types of fried rice, as well. For instance, Korean versions of omurice typically use cubes of smoked ham and crab stick. Other meats should be added and cooked in the same basic manner as chicken.
• Toss in the vegetables, salt, and pepper. Add the carrots and peas to the pan. Sprinkle salt and pepper over the contents, then mix it all together until the vegetables appear evenly distributed throughout. Make sure that the carrots and peas are tender before continuing. If the carrots have been properly diced, this should only take a few minutes.
• Add the rice. Dump the rice into the pan. Mix it into the chicken and vegetable blend until everything appears evenly distributed. Since traditionally prepared Japanese rice is sticky, you may need to use your spatula or mixing spoon to break it up into smaller chunks before you can mix it into the chicken-vegetable blend. You'll need to cook and stir the contents of the pan for approximately 2 to 3 minutes during this step. The rice should dry out slightly, but it shouldn't be burnt or crunchy.
• Stir in the ketchup and soy sauce. Add 1 Tbsp (15 ml) of ketchup and 1 tsp (5 ml) of soy sauce to the contents of the pan. Stir everything together until well combined. Taste the rice once everything has been added to the pan. If it seems bland, add more salt and pepper as desired to improve it to your own preferences.
• Set aside the fried rice. The fried rice should be ready at this point. Remove the pan from the heat and set it aside until you are ready to put together the omurice. The chicken should be cooked through at this point, but just in case, it doesn't hurt to check. If the chicken still seems pink in the middle, continue cooking the fried rice until that pink has vanished. Cook at a low heat, stirring frequently, to prevent the rest of the ingredients from burning. If you'd prefer to use one pan instead of two, you can transfer the fried rice to a separate plate instead of leaving it in the pan. Quickly wash the pan before using it for the omelette portion of the recipe.

OMURICE: JAPANESE FRIED RICE OMELET

Steps:

• Gather the ingredients.
• Heat vegetable oil in a large skillet and saute chicken until golden.
• Add onion, mushrooms, and green pepper in the skillet and saute together until softened.
• Add steamed rice to the pan and stir-fry together. Sprinkle in some salt and pepper to taste.
• Turn off the heat and add ketchup and mix well. Set the seasoned rice aside.
• Heat about 1 teaspoon of vegetable oil in a large skillet.
• Beat two eggs in a small bowl.
• Pour the egg in the skillet. Quickly spread the egg and make a round omelet.
• Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of the omelet over the rice.
• Cover the frying pan with a plate and carefully flip over to place the omurice on the plate. Repeat this cooking and flipping process to make four omurice.
• Put some ketchup on top of the omurice just before serving.

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 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.