Description
Fluffy Japanese Omurice is a classic comfort dish featuring tender chicken and sautéed vegetables mixed with warm rice, enveloped in a soft, fluffy Japanese-style omelet. This beloved recipe balances savory flavors with a touch of ketchup sweetness, creating a delicious, satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 1/2 cup warm cooked rice
- 4 oz chicken thigh, diced into 1/2-inch cubes
- 1/4 onion, finely chopped
- 1/4 green bell pepper, finely chopped
- 4 eggs
- 2 tsp butter
- 1 tbsp vegetable oil
- Salt and pepper, to taste
Seasonings
- 2 tsp chicken bouillon powder
- 1 tbsp milk
- 2 pinches of salt
- 2 tsp butter
- 4 tbsp ketchup
Instructions
- Prepare Ingredients: Dice the chicken into 1/2-inch cubes and season with a pinch of salt. Beat 2 eggs with half of the milk and salt (A ingredients) for each serving, keeping the portions separate to maintain fluffiness.
- Cook Chicken: Heat 2 teaspoons of butter in a pan over medium heat. Add the seasoned chicken and cook for about 3 minutes until fully cooked through.
- Sauté Vegetables: Add the finely chopped onion to the pan and cook until soft. Then stir in the bell pepper and sprinkle chicken bouillon powder. Cook for an additional minute to infuse flavor.
- Add Butter and Ketchup: Mix in 2 teaspoons of butter and 4 tablespoons of ketchup, sautéing for 1 minute until the mixture becomes glossy and well combined.
- Combine Rice: Stir in the warm cooked rice thoroughly, seasoning with salt and pepper to taste. Shape the mixture into an oval mound and set aside.
- Clean Pan and Heat Oil: Wipe the pan clean, then heat half a tablespoon of vegetable oil. Pour in one serving of the beaten eggs and stir rapidly with chopsticks until the eggs are softly set but still moist.
- Form Omelet Around Rice: Place the oval rice mound in the center of the soft egg in the pan. Carefully fold the egg over the rice using a spatula, tilt the pan, and slide the omelet onto a plate, seam side down.
- Shape Omelet: Cover the plated omurice with a paper towel while hot to help shape it neatly; this prevents the egg from becoming firm too quickly.
- Serve: Drizzle additional ketchup over the omurice if desired and serve immediately while warm.
Notes
- You can substitute chicken with sausages or bacon; if using bacon, reduce ketchup to balance saltiness.
- Frying the ketchup until glossy creates a milder and richer flavor.
- Chicken bouillon powder is optional but adds nice umami depth.
- Covering the omurice with a paper towel while hot helps achieve a perfect shape before the egg firms up.