Omurice (Japanese omelette rice)

Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Omurice (Japanese omelette rice). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Omurice (Japanese omelette rice) is one of the most well liked of recent trending meals on earth. It's appreciated by millions daily. It is easy, it's fast, it tastes delicious. Omurice (Japanese omelette rice) is something which I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Omurice (Japanese omelette rice), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Omurice (Japanese omelette rice) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Omurice (Japanese omelette rice) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Omurice (Japanese omelette rice) using 19 ingredients and 12 steps. Here is how you can achieve that.

This is one of our favourite dishes to eat when we are out at a Japanese restaurant.

We love the combination of the flavoured rice, vegetables with the egg on top. You can make it vegetarian or add meat like chicken pieces or bacon etc.

I have watched a lot of YouTube videos and practised at home. Recently Yui and Hitomi did a cook along for this. This was really useful to watch as a they simplified the egg method.

Here is my version is omurice. I hope you enjoy cooking and eating it as much as we do.

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Ingredients and spices that need to be Prepare to make Omurice (Japanese omelette rice):

1. Ketchup rice:
2. 1 tablespoon vegetable oil (or any oil or choice)
3. 3 knobs butter, divided
4. 100 g chicken thighs (bacon or sausage)
5. 1 white onion, finely diced
6. Handful oyster mushrooms, chopped (or shiitake mushrooms rehydrated)
7. Handful edamame beans or peas
8. 2 cups cooked rice
9. To taste salt and ground white pepper
10. Sprinkle of chicken or vegetable powder (optional)
11. 4 tablespoons ketchup (or demi-glace sauce)
12. Egg:
13. 8 eggs, beaten and divided
14. Dash dashi powder
15. Splash mirin
16. 2 tablespoons cooking oil or knob of butter
17. Garnish:
18. Drizzle of ketchup
19. Handful fresh parsley, finely chopped

Instructions to make to make Omurice (Japanese omelette rice)

1. To do the egg mixture, beat the eggs, add the dashi powder and mirin. Strain egg mixture using a sieve into a measuring jug and set aside.
2. For the ketchup fried rice, in a large pan or wok add cooking oil and a knob of butter. On medium heat add the onions. Sauté until soft and translucent. Stir frequently to prevent onions from burning.
3. Add the mushrooms and sauté until soft.
4. Add the chicken pieces or meat of choice and cook all the way through (until not pink if using chicken). Keep stirring frequently to cook the chicken or meat choice evenly.
5. Once meat of choice or chicken is cooked and has browned, add edamame beans or peas. Mix everything together and occasionally stir. Then add another 2 knobs of butter and the cooked rice.
6. Break the rice grains using a spatula. Once broken down season with salt, pepper, vegetable or chicken powder (optional) and ketchup (or demi-glace sauce). Mix thoroughly together to evenly coat the rice. Keep stirring until the rice is warmed through and hot. Taste and adjust seasoning as necessary (add more salt, pepper or ketchup).
7. Then transfer ketchup rice either directly onto a plate or place in a Japanese omurice mould. Flip over from the mould onto a plate. Leave covered to keep rice warm.
8. To make the egg part, on medium high heat, add the cooking oil. Swirl oil around the whole pan to ensure egg doesn't stick. Once the pan is hot add half of the egg mixture.
9. Using chopsticks quickly scramble the eggs. Keep moving the pan and pushing the mixture from the outside in. Egg should come right off the sides. Once scrambled tilt pan away from you and cook one edge of the eggs. Then push the outside of the eggs with chopsticks to make the omelette the right shape.
10. Then from here turn the omelette over gentle using your wrist to bash gently against the pan handle to turn the egg. Then flip egg completely. Put it back on heat for 2 seconds. Then continue to bash and move it round to shape egg even more. Tip: do not over cook egg as it should still be runny as it will continue to cook.
11. Place egg on top of the rice rolling it over, using two chopsticks underneath to guide and place it. Using a sharp knife cut down the middle, the egg will spread completely cover the rice.
12. Then drizzle with ketchup on top of the egg (or with demi-glaze sauce). Garnish with parsley, serve and enjoy.

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So that's going to wrap it up for this exceptional food Easiest Way to Prepare Any-night-of-the-week Omurice (Japanese omelette rice). Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!