A large number of Western dishes have been introduced to Japan over the centuries. We think “Yoshoku” are Western dishes but many of them have become completely Japanized. Today I want to introduce one of my favorite Yoshoku recipes, “Omu rice” (Japanese rice omlette).
In Japan, you can see this Omu rice at a kid-friendly family restaurant or a Yoshoku restaurant and Japanese kids always love it. It’s an omelette stuffed with ketchup-flavored chicken rice and topped with ketchup. It’s really yummy and I hope you love it, too!
Ingredients (2 servings)
2 cups of cooked rice
1 onion, chopped
1 carrot, chopped
100g of chicken thigh
3 Tablespoons of Ketchup
20g of butter
salt and pepper
- Cut the chicken tight into small dice. Saute the chicken until the color changed. Add the chopped onion and carrot and saute until it’s done.
- Place the rice in the same pan and toss until thoroughly heated, add 3 Tbs. of Ketchup and keep tossing.
- Season with a pinch of salt and pepper. Divide the chicken rice into two and place it on a plate and make omelette shape.
- Beat the eggs in a bawl. Place the butter in the frying pan until the butter melt, pour the half egg into the pan and make an omelette.
- When the omelette is half done, place the chicken rice down the center of the omelet. Flip one side of the omelette over the rice then roll the rice-filled omelette over the other side and onto a plate.
- Squeeze some decorative lines of a ketchup on the top.