Omurice
- Ketchup Rice
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- 30 g chicken thigh
- 1/6 onion (30 g)
- 5 cm piece of carrot (50 g)
- 150 g cooked rice
- 10 g butter
- A. 1.5 Tbsp ketchup
- A. 1 Tbsp Worcestershire sauce
- A. 1 smidgen of salt
- Soft-Set Egg
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- B. 2 large eggs (120 g)
- B. 1 tsp milk
- B. 1 smidgen of salt
- B. 1 smidgen of pepper
- 10 g butter
- For Garnish
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- Parsley, to taste
- Ketchup, to taste
Omurice is a comforting home-style dish that embodies warmth, care, and everyday harmony in Japanese food culture.
Loved across generations, its soft eggs and ketchup-seasoned rice reflect a uniquely Japanese approach to cooking—adapting Western influences into something familiar and heartfelt. Simple yet deeply nostalgic, omurice is a dish that connects family memories, home kitchens, and the quiet joy of shared meals.
How to make it
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1
Cut chicken into 1-cm cubes. Finely chop onion and carrot.
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2
Melt butter in a frying pan. Stir-fry onion, carrot and chicken.
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3
Lightly warm rice in the microwave. Add to pan and stir-fry again.
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4
Add A and stir-fry until well combined.
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5
Place B in a bowl and mix thoroughly.
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6
Melt butter in a well-heated frying pan. Pour in the egg mixture all at once and swirl it around in large circles with chopsticks. Turn off the heat before the center fully sets. The residual heat will finish cooking the egg.
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7
Place the ketchup rice from Step 3 onto the egg in the frying pan. Tilt the pan to fold the egg over the rice.
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8
Transfer to a plate and shape neatly. Drizzle with ketchup.
Recipes supervised by Keiko Eguchi
