Japanese Omelette Rice with Chicken (Omurice)
A silky omelette enriched with soymilk, draped over ketchup-seasoned chicken rice for comforting flavor. A splash of soy sauce adds a subtle depth of umami.
20min
544kcal
945mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Dice the onion and chicken into small cubes, melt the butter in a fry pan and saute both.
- Once the chicken is cooked through, add 2 Tbsp of the tomato ketchup and continue to saute. Next, add in the steamed rice, saute further, then season with (A) and divide into two equal portions.
- Crack open and beat the eggs (B), then mix in the soymilk. Place half of the olive oil into a small fry pan, pour in half of the egg mixture and prepare one thin omelette. Repeat this process with the remaining egg mixture.
- Arrange half of (2) onto one of the thin omelettes. Carefully turn over so that the omelette wraps softly around the rice. Serve onto plates, adjust the shape, and top with 1 Tbsp of tomato ketchup. Repeat this process with the remaining ingredients.
Cooking Basics
Onions - finely chopped
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
White rice - how to cook
Ingredients (servings: 4)
- rice
- 360 g (12.7 oz.)
- water
- 480 ml (13.5 ~ 16.2 fl. oz.)
※Cooking time: 40 minutes
Directions
- 1Place a smaller sized colander into a bowl and add in the rice.
- 2 Pour in some water and lightly mix and moisten the rice with your hands, then drain the rice and throw away the water.
- 3Make a claw with your hand and use this to stir the rice in a circular motion about 20 times.
- 4Pour in water, rinse and then throw away the starchy water.
- 5Repeat steps (4) several times until the water becomes less starchy and almost clear.
- 6Place the washed rice into a pot, add in the specified amount of water and then set aside for 30 minutes.
- 7Place the pot over medium heat uncovered. Once fully boiling, cover with a lid and cook for 15 minutes over very low heat.
- 8Turn off the heat and leave to steam for 15 minutes. Once cooked, lightly toss the rice with a rice paddle or wooden spoon.
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